Description
This creamy pumpkin pasta is a cozy, comforting dish featuring velvety pumpkin sauce, fresh sage, and nutty Parmesan. Ready in under 30 minutes, it’s perfect for chilly evenings and easy enough for weeknights.
Ingredients
Scale
- 12 oz pasta (rigatoni, penne, or fusilli)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup heavy cream
- 8–10 fresh sage leaves, chopped (plus extra for garnish)
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 garlic cloves, finely minced
- Salt and black pepper, to taste
- 1/2 cup reserved pasta water
- Pinch of nutmeg (optional)
- 1/4 tsp red pepper flakes (optional)
- Handful of baby spinach (optional)
- Toasted pine nuts (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (9-12 minutes). Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and chopped sage leaves. Sauté for 1-2 minutes until fragrant and sage begins to crisp.
- Stir in pumpkin puree and heavy cream. Mix until smooth and simmer for 3-4 minutes, stirring occasionally.
- Add grated Parmesan, salt, black pepper, and nutmeg (if using). Stir until cheese melts and sauce is smooth. If sauce is too thick, add a splash of reserved pasta water.
- Add drained pasta to the skillet. Toss gently, adding reserved pasta water as needed until sauce coats the pasta evenly.
- Taste and adjust seasoning with more salt, pepper, or cheese as desired.
- Divide pasta into bowls. Garnish with extra Parmesan, crispy sage leaves, and black pepper. Add optional toppings like baby spinach or toasted pine nuts if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream. To make dairy-free, use oat or soy cream and nutritional yeast instead of Parmesan. Gluten-free pasta works well. Fry extra sage leaves in butter for a crispy garnish. Adjust sauce thickness with reserved pasta water as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 of the recipe (1 generous bowl)
- Calories: 420
- Sugar: 4
- Sodium: 480
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 4
- Protein: 14
Keywords: pumpkin pasta, creamy pasta, sage, Parmesan, vegetarian, comfort food, fall recipes, easy dinner, weeknight meal