Creamy Pumpkin Sage Pasta

$- 12 oz fettuccine (or preferred pasta) - 1 cup canned pumpkin puree - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried sage (or 1 tablespoon fresh sage, finely chopped) - Salt and black pepper to taste - 2 tablespoons olive oil - Crushed red pepper flakes for a spicy kick - Fresh sage leaves for garnish I love cooking with fresh ingredients, and this creamy pumpkin sage pasta is no exception. The main ingredients create a rich base. First, the fettuccine gives you a nice, hearty texture. The pumpkin puree adds a sweet, earthy flavor. Heavy cream makes the sauce smooth and rich. You can’t forget the grated Parmesan cheese; it brings a savory depth to the dish. Next are the aromatics and spices. The finely chopped onion gives a sweet note when sautéed. Garlic brings warmth and a lovely aroma. Dried sage adds an herby flavor, but fresh sage can enhance it even more. Don't forget to season with salt and black pepper to make all the flavors pop. If you want to spice things up, crushed red pepper flakes add a nice kick. The olive oil helps sauté the onions and garlic, giving a little extra richness. Finally, fresh sage leaves make a beautiful garnish, adding color and flavor. With these ingredients, you are set to create a meal that is both simple and gourmet. Enjoy the process and let your creativity shine! {{ingredient_image_2}} To start, bring a large pot of salted water to a rolling boil. This step is important for flavor. Once the water boils, add 12 oz of fettuccine. Cook it until al dente, which takes about 8 to 10 minutes. After cooking, reserve 1 cup of starchy pasta water. Then, drain the pasta in a colander and set it aside. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add 1 small finely chopped onion. Sauté the onion for about 5 minutes until it becomes soft and translucent. This adds a nice base flavor. Then, stir in 3 minced cloves of garlic and 1 teaspoon of dried sage. Cook for an additional minute until the mixture smells great. Now, lower the heat to its lowest setting. Add 1 cup of canned pumpkin puree and 1 cup of heavy cream into the skillet. Stir the mixture well until it is fully combined. Then, slowly bring it to a simmer. Gradually add 1 cup of grated Parmesan cheese. Keep stirring until the cheese melts and the sauce looks creamy. If the sauce is too thick, mix in some reserved pasta water to reach your desired consistency. Carefully add the cooked fettuccine to the skillet with the sauce. Use tongs to gently toss the pasta in the creamy pumpkin sauce. Make sure every strand is well coated. Next, taste the dish and season with salt, black pepper, and optional crushed red pepper flakes for some heat. Once well mixed, transfer the creamy pumpkin sage pasta to serving plates while it is still hot. For a nice touch, garnish each plate with fresh sage leaves. This step adds great flavor and looks beautiful too. Enjoy your delicious meal! To make your pasta just right, start with salted water. Bring a large pot to a boil. Add your fettuccine and cook for 8-10 minutes until it is al dente. Al dente means the pasta is tender but still firm. This gives a nice bite. Always reserve one cup of pasta water before draining. It helps to adjust your sauce later. If your sauce is too thick, add some reserved pasta water. This starchy water helps thin the sauce without losing flavor. If you want a lighter dish, try using half and half or coconut cream instead of heavy cream. These options can make your sauce creamy without being too rich. To deepen the flavor, add a pinch of nutmeg or smoked paprika. Both spices work well with pumpkin. Fresh herbs like thyme or rosemary also add great taste. You can even sprinkle in a bit of crushed red pepper for a spicy kick. These small changes can elevate your creamy pumpkin sage pasta to new heights. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh sage and high-quality Parmesan cheese to enhance the flavor of your creamy pumpkin sauce. Adjust the Creaminess: Control the thickness of your sauce by adjusting the amount of reserved pasta water. Add it gradually until you reach your desired consistency. Add a Protein: For a heartier meal, consider adding grilled chicken or sautéed mushrooms to the pasta for added protein and flavor. Mind the Seasoning: Taste your sauce before serving and adjust the seasoning with salt, pepper, or crushed red pepper flakes for an extra kick. {{image_4}} You can swap fettuccine for other pasta shapes. Penne or rigatoni work great too. These shapes hold the sauce well. For a twist, try whole wheat or spinach pasta. They add flavor and color. If you're gluten-free, use rice or chickpea pasta. Both options taste good and fit your diet. To make this dish vegan, replace dairy items with plant-based options. Use coconut cream instead of heavy cream. It keeps the dish rich and creamy. For cheese, try nutritional yeast or vegan Parmesan. These add a cheesy flavor without dairy. Want to boost flavor? Add vegetables like spinach or roasted red peppers. They give color and nutrition. You can also toss in cooked chicken or sausage for protein. This makes the meal heartier. Feel free to mix and match these ideas to create your perfect dish. To keep your creamy pumpkin sage pasta fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. Your pasta should last for about three to four days in the fridge. Before eating, always check for any signs of spoilage. When it's time to enjoy leftovers, reheating properly is key to keeping the texture right. Avoid reheating in the microwave if you can. The microwave may dry out the pasta. Instead, use the stovetop. Add a splash of water or cream to the skillet to help revive the sauce. Heat over low heat, stirring gently until warm. Yes, you can freeze creamy pumpkin sage pasta! To freeze, let it cool completely first. Portion it into freezer-safe bags or containers. Make sure to remove as much air as possible. It can stay in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above for the best taste and texture. To thicken your sauce, try these tips: - Add more Parmesan cheese. - Stir in a bit of cornstarch mixed with water. - Slowly mix in more reserved pasta water, if needed. These methods help you reach your desired creamy texture. Yes, you can use fresh pumpkin. Fresh pumpkin gives a bright flavor. However, canned pumpkin is often easier and quicker. It also has a smooth texture, which works well in this recipe. If you use fresh, roast and puree it first for the best results. Try these side dishes: - A simple green salad with vinaigrette. - Garlic bread for dipping. - Roasted vegetables like Brussels sprouts or carrots. These pairings enhance the meal and add balance. Store leftovers in an airtight container in the fridge. Make sure to cool the pasta first. It lasts about 3 to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to keep it moist. Yes, you can prep this dish ahead. Cook the pasta and make the sauce separately. Store them in the fridge. Combine them right before serving. This method keeps the pasta from getting soggy and helps with timing. This blog post covered a delicious recipe for creamy pumpkin sage pasta. We discussed the main ingredients, spices, and steps to create this dish. I shared tips to help you cook pasta perfectly and adjust the sauce's thickness. You can also explore variations, like using different pasta types or adding protein. In the end, this recipe is flexible and easy to customize. I hope you enjoy making it and sharing the flavors with others.$

A delicious and creamy pasta dish featuring pumpkin and sage, perfect for fall.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz fettuccine (or your preferred pasta)
1 cup canned pumpkin puree
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried sage (or 1 tablespoon fresh sage, finely chopped)
to taste Salt and black pepper
optional Crushed red pepper flakes
for garnish Fresh sage leaves

Instructions

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the fettuccine and cook according to the package instructions until al dente, which usually takes around 8-10 minutes. Reserve 1 cup of the starchy pasta water, then drain the pasta in a colander and set it aside.
Sauté Aromatics: In a large, deep skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes or until the onion becomes soft and translucent, stirring occasionally. Next, stir in the minced garlic and dried sage, cooking for an additional minute until the mixture becomes fragrant.
Create the Sauce: Lower the heat to its lowest setting and incorporate the canned pumpkin puree and heavy cream into the skillet. Stir the mixture well to ensure it is fully combined, then gently bring it to a simmer. Slowly add the grated Parmesan cheese, continuously stirring until the cheese has fully melted and the sauce has a creamy texture. If you find the sauce too thick, gradually mix in some of the reserved pasta water to achieve your desired consistency.
Combine Pasta and Sauce: Carefully add the cooked fettuccine to the skillet, using tongs to gently toss the pasta in the creamy pumpkin sauce until every strand is well coated. Taste and season with salt, black pepper, and crushed red pepper flakes if you want to add heat.
Serve: Once well mixed, transfer the creamy pumpkin sage pasta to serving plates while still hot. Garnish each plate with fresh sage leaves to enhance both the presentation and flavor of the dish.

Notes

Add crushed red pepper flakes for a spicy kick.

Keyword creamy, fall, pasta, pumpkin, sage