Miso Pumpkin Pasta
A velvety, umami-rich pasta dish that marries the earthy sweetness of pumpkin with the complex depth of miso paste. Finished with toasted pine nuts and fresh herbs, this comforting yet sophisticated meal comes together in just 30 minutes.
Ingredients
- 1 pound 450g pasta (fettuccine, linguine or bucatini work beautifully)
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1½ cups pumpkin purée canned or fresh
- 2-3 tablespoons white miso paste shiro miso – milder flavor than red miso
- 1 cup vegetable or chicken broth
- ¼ cup heavy cream or coconut cream for dairy-free option
- 1 tablespoon maple syrup or honey
- ¼ teaspoon red pepper flakes optional, for heat
- 2 tablespoons butter optional, for richness
- ¼ cup toasted pine nuts or pumpkin seeds
- Fresh sage leaves chopped (about 5-6 leaves)
- Grated Parmesan cheese for serving optional
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 4-5 minutes until translucent and beginning to soften.
- Add minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
- Reduce heat to medium-low and add the pumpkin purée, stirring to combine with the onion and garlic mixture.
- Dissolve the miso paste in the broth by whisking them together in a small bowl, then pour into the skillet. The miso can clump if added directly, so this extra step ensures a smooth sauce.
- Add cream, maple syrup, and red pepper flakes (if using). Stir to combine and let simmer gently for 5-7 minutes to meld flavors and thicken slightly.
- Transfer the mixture to a blender and purée until completely smooth, or use an immersion blender directly in the pan. Return to the skillet if you used a standard blender.
- Add butter if using and stir until melted and incorporated into the sauce. The butter adds a beautiful silkiness to the final texture.
- Add the drained pasta directly to the sauce and toss to coat thoroughly. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
- Taste and adjust seasoning with salt and pepper. The miso is salty, so you may not need much additional salt.
- Serve immediately, topped with toasted pine nuts, chopped fresh sage, and a sprinkle of Parmesan cheese if desired.
Notes
- For the pumpkin purée, homemade will provide the best flavor—simply roast peeled, seeded pumpkin chunks until tender, then blend. However, canned pumpkin (not pumpkin pie filling) works perfectly for convenience.
- The sauce can be made up to 2 days ahead and refrigerated, just warm it gently before tossing with freshly cooked pasta.
- This sauce thickens as it cools, so be liberal with the pasta water when reheating leftovers.
- For a special touch, try frying whole sage leaves in butter until crisp to use as a garnish.
- The flavor improves if the sauce has time to rest, so don’t rush the simmering step.