Creamy Pumpkin Sage Pasta (Print Version)

Luscious pasta with silky pumpkin sauce, sage, and Parmesan for cozy autumn dinners.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 8 to 10 fresh sage leaves, finely chopped
05 - 3 cloves garlic, minced
06 - 1 small yellow onion, finely chopped
07 - 1 2/3 cups pumpkin purée
08 - 1/2 cup heavy cream
09 - 1/4 cup vegetable broth
10 - 1/2 cup grated Parmesan cheese, plus extra for serving
11 - 1/4 teaspoon ground nutmeg
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - Extra sage leaves, fried (optional)
14 - Toasted pumpkin seeds (optional)

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add fettuccine or tagliatelle and cook until al dente according to package directions. Reserve 1/2 cup pasta water, drain the pasta, and set aside.
02 - In a large skillet over medium heat, melt unsalted butter with olive oil. Add the chopped sage leaves and cook for 1 minute, allowing their aroma to develop.
03 - Add finely chopped onion and minced garlic to the skillet. Sauté for 3 to 4 minutes until softened but not browned.
04 - Stir in pumpkin purée, vegetable broth, and heavy cream. Mix thoroughly and let the sauce simmer for 5 minutes, stirring occasionally.
05 - Incorporate grated Parmesan cheese and ground nutmeg. Season with salt and freshly ground black pepper. Gradually add reserved pasta water until desired sauce consistency is achieved.
06 - Add drained pasta to the skillet. Gently toss until noodles are evenly coated and heated through.
07 - Divide pasta among plates. Top with extra Parmesan, fried sage leaves, and toasted pumpkin seeds as desired.

# Additional Tips::

01 -
  • Quick enough for busy nights
  • Pantry-friendly thanks to canned pumpkin
  • Sure to satisfy vegetarians at the table
  • Rich and creamy without feeling heavy
02 -
  • High in vitamin A thanks to the pumpkin
  • Delicious as leftovers reheated gently
  • Works perfectly as a make-ahead dish for gatherings
03 -
  • Sauté your sage in butter until just crisp to avoid bitterness
  • Always reserve pasta water for adjusting the sauce consistency on the fly
  • Grate Parmesan yourself for the best melt and creaminess in the sauce

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