Description

A rich and comforting weeknight dinner featuring wide noodles tossed in a velvety pumpkin and Parmesan sauce, topped with crispy fried sage leaves for an aromatic finish.

Ingredients

Scale

1 pound Fettuccine or Pappardelle
2 tablespoons Salt (for pasta water)
4 tablespoons Unsalted Butter (for sauce)
4 cloves Garlic, minced
1 cup Pumpkin Puree (100% pure, not pie filling)
1 cup Heavy Cream
1/2 cup Chicken or Vegetable Broth (low-sodium)
1 cup Parmesan Cheese, freshly grated
1/2 teaspoon Salt (for sauce)
1/2 teaspoon Black Pepper
1 pinch Nutmeg
10–12 Fresh Sage Leaves
1 tablespoon Extra Butter (for frying sage)

Instructions

Wash and pat dry the sage leaves completely to ensure they crisp up properly.
Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente. Before draining, reserve 1 cup of pasta water.
In a large skillet, melt 1 tablespoon of butter over medium heat. Fry sage leaves in a single layer for 30-60 seconds per side until dark green and crisp. Remove with a slotted spoon and drain on paper towels.
In the same skillet, melt 4 tablespoons of butter over medium-low heat. Add minced garlic and cook for 1 minute until fragrant but not brown.
Stir in pumpkin puree, heavy cream, and broth. Whisk constantly and simmer gently for 3-4 minutes until the sauce thickens slightly.
Remove the skillet from heat. Gradually add grated Parmesan, stirring constantly until melted and smooth. Season with salt, pepper, and nutmeg. Add reserved pasta water if the sauce is too thick.
Add the drained pasta to the sauce and toss to coat evenly.
Serve immediately, topped with the crispy fried sage leaves and extra Parmesan.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Ensure sage leaves are completely dry before frying to prevent steaming. Remove pan from heat before adding cheese to prevent graininess. The sauce does not freeze well due to the dairy content.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4
Sodium: 450
Fat: 22
Saturated Fat: 12
Carbohydrates: 52
Fiber: 3
Protein: 16

Keywords: pumpkin alfredo, creamy pasta, crispy sage, vegetarian dinner, weeknight meals, comfort food, pumpkin recipe