Farfalle, also known as bowtie, is a super popular pasta shape, making it the perfect pair with creamy pumpkin sauce.
The Best Creamy Pumpkin Sauce
Two words: quick and easy. From prep to cook time, you’ll have your farfalle in a creamy pumpkin sauce plated and served in just 30 minutes. Hence, why this is an amazing meal option for busy families. You can also make up a few extra batches and store the sauce for later use.
The highlight flavors of this sauce are going to come from onion, garlic, and dried rosemary, sage, oregano, and red pepper flakes. Oh, and we can’t forget the pumpkin! Flavors from the low-sodium bacon add a little kick as well as cut through the heaviness of the sauce.
The creamy part of this sauce comes from melted butter (used to saute the onions and garlic) mixed with flour, milk, cream cheese, and Parmesan cheese. This is also where the pumpkin puree makes it debut, bringing the entire sauce to a creamy yummy goodness.
Cook the pasta first.
As with any pasta-related recipe, you’ll want to cook your pasta to al dente first that way it’s already done and ready for the sauce. Here are a few tips for cooking the “perfect” pasta:
- Make sure you use a big enough pot so the pasta doesn’t suffocate as it swells. This usually leads to pasta pieces being undercooked and hard in texture.
- Use plenty of water. Nothing like cooking pasta and then smelling it from some of it burning on the bottom of the pot.
- Season your water. If you’ve ever watched an episode of a cooking show, you’ve probably seen them use what looks like a whole handful of salt. You don’t have to get that happy with it, but season generously.
- Let your water come to an aggressive boil before adding the pasta. Tossing your pasta in beforehand can result in the gummy, sticky noodles that no one likes.
Save some of your pasta water for the last step of the recipe.
Cook the bacon.
Grab three slices of bacon and cook them until crispy in a large skillet. Set them aside on paper towels, but don’t worry, you’ll use them later (so no eating!). Wipe your pan clean to get ready for preparing the sauce.
Make the sauce.
Using the same skillet, melt a tablespoon of butter. Then, add the onion and sauté until softened (transulescent in color). Add the garlic and stir for 30 seconds until fragrant. And it will smell GOOD!
Once the fragrant smell kicks in, sprinkle the flour over the onions and garlic. Stir to combine for about 30 seconds. Add the milk, rosemary, sage, salt, oregano, chili flakes, and black pepper.
You can give it a quick stir after adding that or go straight to adding the cream cheese. Once melted, add the Parmesan cheese. Lastly, add the pumpkin and stir occasionally over low heat (just a simmer) until the mixture begins to bubble.
Add the pasta.
Your sauce is now ready for the cooked pasta! Add it to the pan and toss to combine, adding pasta water to thin and combine.
Grab your favorite bowl and carefully pour the bowties into it. Grate some fresh Parmesan cheese on top.
Can I use another type of pasta?
If you’re wondering whether or not you can use a different paste type, the answer is yes. I personally love the way this pumpkin sauce with bowties, but there are many others to choose from should you decide to change it up:
Looking for more bowtie recipes?
- This garlic and herb bowtie recipe can be cooked in one pot and ready to eat in just 15 minutes.
- Looking to add some veggies to your bowtie meal? You’ll definitely want to give this Mediterranean bowtie pasta salad a try. It’s packed with grape tomatoes, cucumbers, olives, and more!
- ½ lb. Farfalle pasta (2 cups)
- 3 slices Low Sodium No Nitrate Bacon, diced
- 1 Tablespoon Butter
- 1 Tablespoon Flour
- ¼ – ½ Cup Onion, diced small
- 3–4 Cloves Garlic, minced
- 2 Cups Half and Half (or 1 Cup Whole milk, 1 Cup Heavy cream)
- ¾ Cup Pumpkin Puree
- ½ teaspoon EACH dried rosemary, sage, oregano, red chili flakes, salt
- ¼ teaspoon Black pepper
- 4 oz. Cream Cheese
- ½ Cup Parmesan cheese
- Cook the pasta until al dente in a large saucepan over medium/high heat.
- Cook the bacon until crispy in a large skillet. Set aside on paper towels. Wipe pan clean.
- Melt the butter in the same skillet. Add the onion and sauté until softened. Add the garlic and stir for 30 seconds until fragrant.
- Sprinkle the flour over the onions and garlic. Stir to combine for 30 seconds. Add the milk, rosemary, sage, salt, oregano, chili flakes, and black pepper. Add the cream cheese. Once melted, add the Parmesan cheese.
- Lastly, add the pumpkin.
- Stir occasionally over low heat (just a simmer) until the mixture begins to bubble.
- Add the cooked pasta to the pan and toss to combine, adding pasta water to thin and combine.
- Serve hot with shaved parmesan on top.
- Category: Dinner
- Cuisine: American