Pumpkin Pasta Sauce (BLW)

Pumpkin season is here and it isn’t just for adults! Eller went crazy for this creamy pumpkin sauce and it’s become one of his favorite pasta dishes. The pumpkin flavor is slightly sweet and earthy; perfect for babies and toddlers with developing tastebuds. It’s easy to make, ready in no time and has just a few simple ingredients.

Why You’ll Love This Recipe:

• Easy, simple recipe, ready in minutes.
• Pumpkin and bone broth are nutrient dense.
• High in protein from chickpea pasta.
• No added sugar or salt.

Why Your Baby Will Love This Recipe:

• Creamy sauce with a light, nutty flavor.
• The beautiful orange sauce also moonlights as paint, making meal times fun!

Pumpkin Pasta Sauce

With a perfect balance of healthy and delicious, this creamy pumpkin pasta sauce recipe makes everyone happy. Babies and toddlers love that it’s flavorful, creamy and sweet and you love that it’s good for them. Everyone wins!

Wondering what’s so great about it? Pumpkin is filled with magnesium, calcium and fiber and bone broth is good for joint and gut health and adds a deep rich flavor to your sauce. I chose chickpea pasta noodles because it’s high in protein and naturally gluten-free, making this recipe gentle on little tummies. A little touch of cream cheese to the sauce adds a perfect richness to this pasta, guaranteed to please even the pickiest of eaters.

Ingredients and Substitutions

These are the main ingredients and substitutions for pumpkin pasta sauce. See recipe card for full list of ingredients.

Onions

Olive Oil

Minced Garlic Cloves

Pumpkin Puree: NOT pumpkin pie filling. Make sure the only ingredient is pumpkin.

Chicken Bone Broth: I used KettleandFire. Can substitute with veggie broth or chicken broth.

Cream Cheese: Sub for coconut cream or full-fat coconut milk to make dairy-free.

Grated Parmesean

Pasta – I used chickpea pasta for extra protein but any type of pasta is great.

How to make

1. Heat a large saucepan over medium heat and add olive oil, fresh garlic, and onion. Sauté for a couple of minutes or until translucent.
2. Turn down to medium-low heat and add pumpkin purée, chicken bone broth, and cream cheese and stir together for about five minutes until sauce is well combined and thickened.
3. Add grated Parmesan and stir for another minute.
4. Add cooked pasta and pasta water to pot and stir everything together until sauce is mixed well with pasta.

Serving and Storing

This pasta is perfect for littles as is. To make this more adult friendly, I like to add fresh sage leaves and red pepper flakes for extra flavor.

Store your extra pasta sauce in an air-tight container in the fridge for up to three days. Make a double batch and freeze for up to three months.

Frequently asked Questions

I don’t have cream cheese, can I use something similar? Of course! Heavy cream, Greek yogurt or even whole milk will work. Keep in mind, if using milk, your sauce won’t be as thick.

Is this sauce smooth or chunky? This sauce is silky with a pumpkin puree texture. If you want a very smooth sauce, use a high-speed blender to remove any chunks.

What’s the best way to freeze if I want to take out a little at a time? Make a large batch of sauce and freeze in large ice cube trays or muffin tins. Once frozen, transfer to a freezer bag with wax paper or freezer paper in between the frozen pieces. This freezer trick makes mealtimes SO EASY! When ready to eat, pull one out, heat over medium-low heat until defrosted. Add to cooked pasta and voila!