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Creamy Pumpkin Pasta

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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


  • In a large pot, add the olive oil on a medium-high heat. Add the onion and garlic, then cook for 5-7 minutes.
  • Add in the ground beef and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
  • 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.
  • Let mixture simmer on slow, uncovered, for 1 or more hours (the longer the better, but minimum 1 hour), stirring occasionally.
  • Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions.┬áServe the sauce hot over fresh pasta.