Description
A cozy, savory, and creamy pumpkin sage pasta that comes together in just 20 minutes using pantry staples. This vegetarian-friendly dish balances sweet pumpkin with earthy sage and rich cream for a perfect fall weeknight meal.
Ingredients
Scale
- 12 ounces (340g) pasta (penne rigate or farfalle)
- 4 tablespoons (56g) unsalted butter
- 1 cup (240ml) heavy cream
- 1 can (15 oz) 100% pure pumpkin puree
- 1/2 cup packed fresh sage leaves
- 3 cloves garlic, minced
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup (50g) freshly grated Parmesan cheese
- Salt to taste
- Reserved pasta water
Instructions
- Prep ingredients: Chop garlic, measure cream, and grate Parmesan.
- Bring a large pot of salted water to a boil. Cook pasta until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat until it foams and turns golden brown (brown butter).
- Add sage leaves and red pepper flakes to the brown butter; cook for 30 seconds until sage is crispy.
- Remove pan from heat and stir in minced garlic for 30 seconds until fragrant.
- Return pan to low heat. Add pumpkin puree and heavy cream, whisking until smooth.
- Add nutmeg, black pepper, and half of the Parmesan cheese. Stir until cheese melts and sauce coats the back of a spoon.
- Add drained pasta to the skillet. Toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
- Serve immediately topped with extra Parmesan, fresh cracked pepper, and optional olive oil.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Fresh sage is preferred over dried for better flavor. If the sauce is too thick, use reserved pasta water to thin it. For a vegan version, substitute butter with vegan butter/oil, heavy cream with coconut cream, and Parmesan with nutritional yeast. The sauce thickens upon storage; reheat with a splash of milk or cream.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 380
- Sugar: 6
- Sodium: 350
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
Keywords: pumpkin pasta, fall dinner, creamy sage pasta, vegetarian recipes, 20 minute meals, autumn cooking, comfort food, pumpkin sage