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Pumpkin Pasta Sauce


  • 1 Can Organic Pumpkin
  • 3 Fresh Sage leaves, roughly chopped
  • 1/2 Cup Roadsmary's Baby Pumpkin Ale ( or your favorite pumpkin ale)
  • 1 Tbsp Honey Butter
  • 5 Cloves Garlic, minced
  • 3 Tbsp Goats Milk Cheese ( Mill City Cheesemongers)
  • 1/2 Tsp Salt
  • 1/2 Cup Reserved Pasta Water
  • 1 Box Pasta, cooked al dente
  • 1/2 Onion, diced
  • 4 Tbsp Butter
  • 1/2 Tsp Chili powder
  • 1/2 Tsp Allspice
  • 1/8 Tsp Sage powder


  1. In a sauté pan on medium heat melt butter, add garlic, onions, and sage. Cook about 2-3 minutes until aromatic. Add ale. Reduce heat and simmer until liquid has reduced halfway. While this is cooking, start on the pasta, cook until al dente. Add the rest of the ingredients and cook over low heat for 5-7 minutes constantly stirring. Add more salt if needed or extra cheese. 

Recipe Notes

*If you want to make this vegan, omit the butter and cheese. Instead, add 4 tbsp of coconut milk ( canned) and 3 Tbsps Nutritional Yeast.