A Recipe for Our Latest Releases: Creamy Pumpkin Pasta

Jun 17, 2025

Try a new recipe for Fall

Fall is a season that ignites the soul with excitement, and what better way to welcome its arrival than with a creamy pumpkin pasta dish that pairs exquisitely with the wines from your October wine club shipment? This delightful culinary creation captures the essence of autumn, blending the rich, velvety notes of pumpkin with a delicate creaminess that dances on your taste buds. As you swirl a glass of your favorite Beringer wine, the harmonious marriage of flavors takes center stage, enhancing the depth of each sip and the satisfaction of every bite. It's a culinary journey that encapsulates the essence of fall, promising cozy evenings and heartwarming moments that await as you savor this delightful combination. Fall has arrived, and with it, the perfect excuse to indulge in your October wine shipment.

October Wine Club Releases: 2020 Private Reserve Cabernet Sauvignon, 2019 Marston Ranch Napa Valley Cabernet Sauvignon, 2021 Winery Exclusive Chardonnay, 2020 Knights Valley Reserve Cabernet Sauvignon, 2019 Winery Exclusive Cabernet Sauvignon, 2022 Knights Valley Mountain Rosé, 2020 Bancroft Ranch Napa Valley Merlot, and 2020 Winery Exclusive Merlot.

Creamy Pumpkin Pasta

Ingredients

8 ounces fettuccini (or any other thin pasta)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cloves garlic, minced
2 cups nonfat milk
1 cup pumpkin puree
3 ounces cream cheese
1 tablespoon chopped fresh sage
½ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch ground cayenne pepper
½ cup grated Parmesan cheese

Instructions

Bring to boil a large pot of salted water and cook pasta to al dente. Reserve 1 cup of pasta water and set aside.
Melt butter in large saucepan. Then add in flour and whisk constantly until it turns a golden color. Add the garlic and slowly pour in the milk, whisking constantly to smooth clumps. Increase heat to medium high and let cook, stirring constantly, for 8 to 10 minutes. Remove from heat and stir in the pumpkin, cream cheese, half of the sage, salt, pepper, cinnamon, nutmeg, and cayenne pepper. Keep whisking until the cream cheese melts and you have a rich sauce.
Add in the cooked pasta to the pan and toss to combine. Add a bit of the reserved pasta water to thin the pasta if it seems too thick or sticky. Top with parmesan and remaining sage and enjoy!