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Pumpkin sage pasta is quick and easy to make, perfect for a busy weeknight when I want something comforting and delicious without spending hours in the kitchen.
I love how this dish is both savoury and sweet because of the combination of fresh pumpkin puree and sage.
It creates a creamy sauce that pairs well with various types of pasta.
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Crafting the Perfect Pumpkin Sage Pasta
Pumpkin sage pasta is all about simple ingredients coming together!
Selecting Your Pasta
The pasta you use makes a big difference. I like to go with rigatoni or fettuccine because their shape holds the sauce really well. Penne and fusilli are also great—they’re perfect for catching all that creamy pumpkin goodness.
If you want something a little healthier, try whole-wheat pasta. It has a nutty flavour that works nicely with the sweetness of the pumpkin.
Just be sure to cook your pasta al dente so it doesn’t get mushy when mixed with the sauce.
Mastering the Pumpkin Sauce
The sauce is definitely the best part. Start with pumpkin purée then, add cream or cream cheese and a bit of vegetable broth or white wine.
For seasoning, use a pinch of nutmeg (just enough for warmth), plus salt and pepper.
Let the sauce simmer gently so all the flavors can come together.
Infusing Flavour with Herbs and Spices
Fresh sage is a must for this recipe—it pairs beautifully with the pumpkin.
I chop it finely and sauté it with garlic until fragrant.
You can also try other fresh herbs, it’s completely up to you!
Finishing Touches and Variations
Customizing Your Dish
I love to use what I have on hand.
For extra greens, I’ll add fresh spinach to the sauce.
For extra texture, I sprinkle in chopped walnuts or pepitas. These add crunch but also provide healthy fats and protein.
If I have leftover pumpkin puree, I use it to thicken the sauce.
A splash of chicken stock can also add to the flavour.
I might also add sautéed mushrooms or roasted garlic if I want to change it up.
30-Minute Pumpkin Sage Pasta
Ingredients
- 12 oz (340g) pasta (penne, fettuccine, or spaghetti)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup (120g) canned pumpkin puree
- 1/2 cup (120ml) heavy cream (or plant-based alternative)
- 1/2 cup (50g) grated Parmesan cheese
- 1 tbsp fresh sage leaves, chopped
- Salt and black pepper, to taste
- A pinch of nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta
Boil your pasta in a large pot of salted water according to the package instructions. Save about 1 cup of the pasta water before draining. - Sauté the Garlic and Sage
While your pasta cooks, warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and let it cook for about a minute, just until it smells amazing. Stir in the chopped sage leaves and sauté for another minute. - Make the Sauce
Add the pumpkin purée to the skillet and stir it into the garlic and sage mixture. Pour in the heavy cream and mix until the sauce is smooth and creamy. Sprinkle in a bit of salt, black pepper, and a pinch of nutmeg. - Combine Pasta and Sauce
Toss the drained pasta right into the skillet with the sauce. Gently mix it all together so the pasta is coated. If the sauce feels too thick, stir in some of that reserved pasta water, a little at a time, until it’s just right. - Finish and Serve
Sprinkle the Parmesan cheese over the pasta and stir until it melts into the sauce, making it irresistibly creamy. Taste and adjust the seasoning if needed. Serve topped with fresh parsley and a little extra Parmesan.
Pumpkin Sage Pasta
Ingredients
- 12 oz 340g pasta (penne, fettuccine, or spaghetti)
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/2 cup 120g canned pumpkin puree
- 1/2 cup 120ml heavy cream (or plant-based alternative)
- 1/2 cup 50g grated Parmesan cheese
- 1 tbsp fresh sage leaves chopped
- Salt and black pepper to taste
- A pinch of nutmeg optional
- Fresh parsley chopped (for garnish)
Instructions
- Start by cooking your pasta according to the package directions in a large pot of salted boiling water. Before draining, save about 1 cup of the pasta water to use later for the sauce.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about a minute until fragrant. Stir in the chopped sage leaves and cook for another minute to let the sage flavor infuse into the oil.
- Add the canned pumpkin purée to the skillet and stir well to combine. Pour in the heavy cream and mix until the sauce is smooth and creamy. Season with salt, black pepper, and a pinch of nutmeg if you like a touch of warmth.
- Add the drained pasta to the skillet with the pumpkin sauce. Gently toss everything together to evenly coat the pasta. If the sauce feels too thick, stir in some of the reserved pasta water, a little at a time, until it reaches the consistency you prefer.
- Sprinkle grated Parmesan cheese into the skillet and stir until it melts into the sauce, making it extra creamy. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh parsley and a little extra Parmesan on top if desired.
Frequently Asked Questions
What ingredients are needed to make a creamy pumpkin sage pasta sauce?
To make a creamy pumpkin sage pasta sauce, I typically use fresh pumpkin puree, garlic, fresh sage, butter, and a dairy option like half-and-half or cream.
How can I make a healthier version of pumpkin sage pasta?
To make a healthier version, you can use whole grain or vegetable pasta instead of regular pasta. You can also substitute half-and-half with almond milk or low-fat milk.
Additionally, using less butter and adding more veggies can help!
Is it possible to prepare a vegan variation of pumpkin sage pasta?
Yes, you can prepare a vegan version of pumpkin sage pasta. Replace the butter with olive oil and use plant-based milk instead of dairy.
Nutritional yeast can add a cheesy flavour without the use of animal products.
What pasta types pair well with a pumpkin sage sauce?
I find that fettuccine, penne, or gnocchi complement pumpkin sage sauce nicely. These pasta shapes allow the creamy sauce to cling well.