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Creamy Pumpkin Pasta

  • Author: Linda


  • 1 pound fresh pasta
  • 1 small onion, diced
  • 3 cloves garlic, finely minced
  • 1 pound 80/20 ground beef OR 90/10 ground beef
  • 1/4 cup Italian seasonings
  • 1 can (15-ounce) tomato sauce
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 2 cups chicken stock
  • 1/2 cup fresh basil, thinly sliced
  • 2 tablespoons olive oil
  • Salt
  • Freshly black pepper


  1. In a large pot, add the olive oil on a medium-high heat. Add the onion and garlic, then cook for 5-7 minutes.
  2. Add in the ground beef and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
  3. Pour in the tomato sauce, pumpkin puree, and seasoning, including the fresh basil. Stir to mix well. Pour the stock in the pot as well.
  4. Let mixture simmer on slow, uncovered, for 1 or more hours (the longer the better, but minimum 1 hour), stirring occasionally.
  5. Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Serve the sauce hot over fresh pasta.