Creamy Pumpkin and Sage Pasta

Why You’ll Love This Recipe

This Creamy Pumpkin and Sage Pasta is the ideal combination of creamy, savory, and slightly sweet flavors. The pumpkin sauce is rich and velvety, perfectly coating the pasta and creating a comforting dish. Fresh sage adds a burst of earthy flavor, and the crispy sage leaves provide a delightful texture contrast. The addition of garlic, onion, and a touch of cream makes this dish comforting and indulgent without being too heavy. It’s an easy recipe that can be made in just 30 minutes, making it perfect for busy nights or cozy fall dinners.

Ingredients

• 12 oz pasta (fettuccine, penne, or your favorite type)

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 1/2 cups pumpkin puree (canned or fresh)

• 1/2 cup vegetable broth (or chicken broth)

• 1/2 cup heavy cream (or coconut milk for dairy-free)

• 1/2 tsp ground nutmeg

• 1/2 tsp ground cinnamon

• Salt and pepper, to taste

• 1/4 cup grated Parmesan cheese (optional, for serving)

• Fresh sage leaves, about 8-10 leaves

• 1 tbsp butter (for crispy sage)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta: Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water. Set the pasta aside.

2. Sauté the onion and garlic: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.

3. Prepare the pumpkin sauce: Stir in the pumpkin puree, vegetable broth, and heavy cream into the skillet. Add the nutmeg, cinnamon, salt, and pepper, and stir to combine. Bring the mixture to a gentle simmer and cook for about 5-7 minutes, allowing the sauce to thicken slightly. If the sauce gets too thick, add a bit of reserved pasta water to loosen it up.

4. Crispy sage: While the sauce is simmering, heat butter in a separate small pan over medium heat. Once the butter is melted and bubbly, add the sage leaves and cook for 1-2 minutes until crispy. Remove from the heat and set aside.

5. Combine pasta and sauce: Add the drained pasta to the pumpkin sauce and toss to coat evenly. If the sauce is too thick, add a bit more pasta water until you reach your desired consistency.

6. Serve: Divide the pasta into bowls and garnish with crispy sage leaves, grated Parmesan cheese (if using), and a drizzle of olive oil.

Servings and Timing

• Servings: 4

• Total time: 30 minutes

• Active time: 10 minutes

• Cooking time: 20 minutes

Variations

• Add protein: For extra protein, add sautéed chicken, turkey sausage, or roasted chickpeas to the pasta.

• Dairy-Free: Use coconut milk or a dairy-free cream substitute in place of heavy cream and skip the Parmesan cheese to make it dairy-free.

• Add veggies: You can stir in some sautéed spinach, kale, or roasted butternut squash for added texture and flavor.

• Spicy: Add red pepper flakes to the pumpkin sauce for a spicy kick, or drizzle some hot sauce over the finished dish.

Storage/Reheating

• Storage: Leftover Creamy Pumpkin and Sage Pasta can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over low heat, adding a splash of broth or pasta water to loosen the sauce. You can also reheat it in the microwave, stirring occasionally.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Simply roast or steam fresh pumpkin, then blend it until smooth to create your own puree.

Can I make this dish ahead of time?

You can make the pumpkin sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat the sauce before adding the cooked pasta. Freshly cooked pasta is best, though, so it’s recommended to cook it just before serving.

How can I make this dish spicier?

To add spice, sprinkle red pepper flakes into the sauce, or drizzle some hot sauce over the finished dish.

Can I freeze this dish?

While the sauce can be frozen, it’s best to freeze the pumpkin sauce separately and cook the pasta fresh when you’re ready to serve. Freezing the pasta with the sauce may affect the texture.

Can I use a different type of pasta?

Yes! You can use any type of pasta you prefer, such as penne, spaghetti, or rigatoni. The sauce will work well with any pasta shape.

Can I use a different herb instead of sage?

Yes, you can substitute sage with thyme, rosemary, or even basil. While the flavor will be different, these herbs will still complement the creamy pumpkin sauce nicely.

Conclusion

Creamy Pumpkin and Sage Pasta is a flavorful, comforting dish that’s perfect for fall and beyond. The creamy, spiced pumpkin sauce is rich and velvety, while the crispy sage leaves add a lovely contrast in texture. This dish is not only delicious but also easy to make, making it a great choice for a weeknight dinner or a special fall meal. Whether you’re craving something light yet filling or looking to add a seasonal twist to your pasta dishes, this recipe is sure to become a favorite!