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Creamy Pumpkin Sage Pasta

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This creamy pumpkin sage pasta is rich, savory, and has that cozy fall flavor without being too sweet or heavy. It comes together in one pot in under 30 minutes, making it the perfect easy family dinner.

Ingredients

Scale
  • 12 oz (340 g) pasta (fettuccine, pappardelle, or penne recommended)
  • 2 tablespoons (30 g) unsalted butter
  • 10–12 fresh sage leaves
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 3/4 cup (180 ml) pumpkin puree (100% pumpkin, not pie filling)
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/2 teaspoon (2 g) salt
  • 1/4 teaspoon (0.5 g) black pepper
  • 1/4 teaspoon (0.5 g) ground nutmeg
  • 1/2 cup (120 ml) reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Add about 1 tablespoon of salt per 4 quarts of water. Cook pasta according to package directions until al dente.
  2. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside. Do not rinse.
  3. While pasta cooks, in a large skillet over medium heat, melt the butter. Once foaming, add fresh sage leaves in a single layer. Cook for 30-45 seconds per side until bright green and starting to crisp. Remove with a fork and set on a paper towel.
  4. Add minced garlic to the same skillet. Stir constantly for about 30 seconds until fragrant. Do not let it brown.
  5. Pour in heavy cream and pumpkin puree. Whisk until smooth. Let simmer gently for 2-3 minutes, stirring occasionally.
  6. Season with salt, black pepper, and ground nutmeg. Stir well and adjust seasoning to taste.
  7. Add Parmesan cheese, stirring constantly until fully melted and incorporated, about 1 minute.
  8. Thin the sauce with 1/4 cup of reserved pasta water, stirring until silky and pourable. Add more water a tablespoon at a time if needed.
  9. Add cooked pasta to the sauce. Use tongs to toss and coat every strand. Continue tossing for about 1 minute.
  10. Serve immediately, topped with crumbled crispy sage leaves and extra Parmesan if desired.

Notes

Don’t overcook the sage; remove it as soon as edges curl. Use 100% pumpkin puree, not pumpkin pie filling. Cook pasta al dente. Reserve pasta water for silky sauce. For dairy-free, use coconut cream and vegan butter. For gluten-free, use gluten-free pasta. Leftovers keep in the refrigerator for up to 3 days; reheat with a splash of milk or water. Freezing not recommended for the complete dish.

Nutrition

Keywords: creamy pumpkin sage pasta, pumpkin pasta, easy fall dinner, one pot pasta, family dinner, pumpkin sage recipe

Find it online: https://dinadinnertable.com/creamy-pumpkin-sage-pasta-best-easy-family-dinner/