Creamy Pumpkin Sage Pasta

This creamy pumpkin sage pasta is my go-to answer when those first cool breezes of fall arrive and I want something cozy yet elegant. Silky pumpkin sauce clings to ribbons of pasta, while fresh sage and a splash of cream bring out all the warmth of the season. Whether you are feeding friends or just craving an autumn-inspired weeknight dinner, this dish always comes together quickly and feels extra special.

I whipped this up for a last-minute dinner party in October and everyone asked for seconds It has since become my staple for any gathering when people need a dose of autumn comfort

Ingredients

• Fettuccine or tagliatelle: Choose bronze-cut or higher quality for best sauce cling and texture
• Fresh sage leaves: Fresh is key for that aromatic punch and vibrant green color
• Unsalted butter: Brings richness and lets you control the saltiness
• Olive oil: Adds depth while preventing the butter from browning too quickly
• Garlic Cloves: Must be freshly peeled and minced for a softer flavor kick
• Yellow onion: Select a small sweet onion for gentle background flavor
• Pumpkin purée: Use pure pumpkin not pie filling Either canned or homemade gives that deep golden color and mild earthiness
• Heavy cream: Opt for full-fat if possible for the smoothest sauce
• Vegetable broth: Pick a low-sodium clean label broth to avoid overpowering the pumpkin
• Parmesan cheese: Freshly grated makes a difference in melt and tang
• Ground nutmeg: A little goes a long way for classic autumn spice just grate fresh if possible
• Salt and freshly ground black pepper: Taste and season with a light hand until everything brightens
• Extra sage leaves and toasted pumpkin seeds: For garnish go for quality toasted seeds and crisp sage for a lovely crunch

Instructions

Bring the Pasta Water to a Boil:

Fill a large pot with water and add a generous tablespoon of salt Bring to a rolling boil This ensures your pasta is well- seasoned and prevents sticking

Cook the Pasta:

Drop in the pasta and stir occasionally Cook until al dente according to the package Reserve a cup of the cooking water before draining This water is loaded with starch and can loosen the sauce if needed later

Make the Sage Infused Butter:

In a large skillet melt the butter with olive oil over medium heat Add finely chopped sage stir gently and let it sizzle for one minute until fragrant and slightly crispy This step infuses the fat with sage flavor and gives your kitchen that incredible aroma

Sauté the Aromatics:

Add minced garlic and chopped onion to the skillet with sage Stir and let them sweat for three to four minutes over medium heat until the onions become translucent but not browned You want soft sweet flavor here for a silky sauce base

Simmer the Pumpkin Sauce:

Spoon in your pumpkin purée then pour in vegetable broth and heavy cream Stir everything together and bring it to a gentle simmer Let it bubble slowly for five minutes so the flavors meld and sauce thickens

Enrich with Cheese and Seasonings:

Sprinkle in grated Parmesan and a pinch of freshly grated nutmeg Season with salt and a good grind of black pepper Stir until the cheese melts Taste and adjust salt and pepper If your sauce feels too thick drizzle in reserved pasta water a splash at a time whisking until smooth and glossy

Combine Pasta with Sauce:

Add the drained pasta right into the skillet with your finished sauce Using tongs toss and turn until every strand is completely coated Let it heat through for two to three minutes so the noodles absorb the creamy flavor

Plate and Garnish:

Twirl the pasta onto plates with a fork Top with extra cheese crispy fried sage leaves and a handful of toasted pumpkin seeds for crunch

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Pumpkin purée is the real star here I love its silky texture when cooked slowly with cream My youngest always tries to sneak bits of the fried sage before it hits the plates so frying up a little extra is now our secret tradition

Storage Tips

Let the pasta cool completely before storing in airtight containers Refrigerate for up to three days Warm gently in a skillet over low heat adding a splash of broth or milk to loosen the sauce if needed The sauce may thicken as it sits but loosens beautifully with a little heat and liquid

Ingredient Substitutions

If you are out of pumpkin try butternut squash purée for that same golden color and nutty warmth Vegan versions work well using oat cream and a plant-based Parmesan Instead of fettuccine you can swap in penne or even short pasta shapes The sauce is forgiving and coats most noodles nicely

Serving Suggestions

Pair with a crisp salad of shaved fennel apple and arugula and a glass of chilled white wine like Pinot Grigio Garlic bread is always at home next to this dish For extra protein top with toasted pine nuts or toss in sautéed mushrooms just before serving

Cultural and Seasonal Context

Pumpkin and sage are an Italian classic often featured together in filled pastas like ravioli As soon as October arrives I find myself craving their comforting flavors together This recipe brings those traditional tastes into a quick weeknight pasta that feels like restaurant fare without any fuss

Seasonal Adaptations

Use roasted pumpkin cubes in autumn for more texture Add sautéed wild mushrooms in late fall for earthiness Stir in a handful of baby spinach at the end for a pop of color and vitamins

Success Stories

Whenever I serve this for friends it vanishes faster than any other pasta The sauce clings to each noodle and even those who claim they dislike pumpkin come back for seconds It is my most requested dinner every fall

Freezer Meal Conversion

The sauce itself freezes beautifully Let it cool completely then spoon into freezer bags and flatten for quick thawing Defrost gently and reheat in a pan adding cream or broth as needed Cook pasta fresh and pair with the reheated sauce for best results

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This pumpkin sage pasta is creamy, satisfying, and will quickly become your autumn signature dish. Serve warm and enjoy every cozy bite with family or friends.

Common Recipe Questions

→ Can I use fresh pumpkin instead of purée?

Yes, roast and blend fresh pumpkin until smooth, then use as you would purée for the sauce.

→ What pasta shapes work well?

Fettuccine, tagliatelle, or other wide noodles are ideal for holding the creamy sauce.

→ How do I make it vegan?

Substitute plant-based cream and cheese alternatives for dairy and check pasta labels for egg-free options.

→ What can I serve with this dish?

A crisp green salad and toasted bread pair well, or add roasted vegetables for extra color and nutrition.

→ How do I prevent the sauce from getting too thick?

Add reserved pasta water, a splash at a time, until your desired silky consistency is reached.