Pumpkin Pasta with Sage: A Comforting Recipe

Hey fellow food lovers! Get ready for a flavor adventure because I’m about to share one of my all-time favorite comfort food recipes with a seriously delicious twist! I’m talking about Pumpkin Pasta with Sage.

Picture this: It’s a chilly autumn evening, you want something comforting but not boring. That’s where this creamy, dreamy Pumpkin Pasta with Sage comes in! It’s like a warm hug in a bowl, and I’m so excited to share it with you.

This Pumpkin Pasta with Sage turns a basic weeknight meal into something truly special. I was aiming for something both satisfying and surprising, and let me tell you, this recipe delivered! The sweetness of the pumpkin, the earthiness of the sage, and a touch of creaminess makes this dish a winner.

I can’t wait to walk you through making this amazing dish. I’m telling you – get ready to experience a flavor explosion that will leave you wanting more. Let’s get cooking!

INGREDIENTS You Need

This Pumpkin Pasta with Sage ingredient list is all about bold flavors that actually work together! Don’t worry, you can grab everything you need during your normal shopping trip.

• 1 pound pasta: (penne, rigatoni, or your favorite shape)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can pumpkin puree
• 1 cup vegetable broth
• 1/2 cup heavy cream (or coconut cream for a vegan option)
• 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 2 tablespoons fresh sage, chopped
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Optional: Red pepper flakes for a little kick!

No worries if you don’t have fresh sage – I use dried sage all the time in my Pumpkin Pasta with Sage, just cut the amount in half! This Pumpkin Pasta with Sage gets its amazing taste from the combination of pumpkin, sage, and nutmeg. It’s a flavor trifecta!

For a shortcut, you can buy pre-minced garlic to save some time on those busy weeknights. I love adding extra sage to my Pumpkin Pasta with Sage for that extra earthy punch.

I also make sure to keep any leftover pumpkin puree in an airtight container in the fridge; it will keep for about a week. Here’s my Pumpkin Pasta with Sage secret that takes it from good to incredible: a pinch of smoked paprika. Trust me on this one.

Let’s Make Some!

This is my favorite part of making Pumpkin Pasta with Sage – watch the delicious magic happen! I’m going to walk you through each step, so don’t worry, we will get there together!

1. Cook the pasta according to package directions. Make sure to reserve about 1 cup of pasta water before draining. We might need it to adjust the sauce consistency later!
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. This is where the magic starts happening!
4. Stir in the pumpkin puree, vegetable broth, heavy cream (or coconut cream), Parmesan cheese (or nutritional yeast), sage, and nutmeg. Season with salt and pepper to taste.
5. Bring the sauce to a simmer and cook for about 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
6. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Don’t worry if your Pumpkin Pasta with Sage looks a little thin at first, it will thicken up as it simmers!
7. Add the cooked pasta to the skillet with the sauce and toss to coat. Make sure every strand of pasta is covered in that delicious Pumpkin Pasta with Sage sauce!
8. Serve immediately, garnished with extra Parmesan cheese (or nutritional yeast) and a sprinkle of red pepper flakes, if desired. This Pumpkin Pasta with Sage should smell absolutely incredible right now – earthy, sweet, and comforting!

In my kitchen, this Pumpkin Pasta with Sage usually takes about 30 minutes from start to finish. A shortcut for busy weeknights is to use pre-cooked pasta. You can adjust the timing based on your equipment and how hot your burners get.

While your Pumpkin Pasta with Sage is doing its thing, get ready for some amazing aromas! Cooking the garlic and onions until they’re fragrant is key to building flavor. Trust me, it’s worth the extra minute.

How to Serve Up This!

People literally do happy dances when this Pumpkin Pasta with Sage hits the table! I love to enjoy this classic Pumpkin Pasta with Sage with a sprinkle of toasted pumpkin seeds for added crunch and flavor. The nutty flavor complements the dish perfectly!

This Pumpkin Pasta with Sage is perfect for those weeknight dinners that need to be special! It’s also a fantastic dish to bring to potlucks or serve during Thanksgiving. For a bold flavor pairing, serve this Pumpkin Pasta with Sage with a side of roasted Brussels sprouts with balsamic glaze. The slight bitterness of the sprouts balances the sweetness of the pasta beautifully.

Presentation is key! I love to serve this Pumpkin Pasta with Sage in a big bowl, garnished with fresh sage leaves and a dusting of Parmesan cheese. This recipe also makes great leftovers! You can transform them into baked pasta casserole. Just mix the leftover pasta with some ricotta cheese and bake in the oven until bubbly and golden brown.

I’ve also tried adding different veggies like spinach or kale to this savory Pumpkin Pasta with Sage. It’s a great way to sneak in some extra nutrients and adds a nice pop of color. When I serve this Pumpkin Pasta with Sage at game nights, it’s always a huge hit! Everyone loves the creamy texture and the unique flavor combination.

This Pumpkin Pasta with Sage reminds me of another bold flavor favorite of mine – check out my Butternut Squash Gnocchi with Sausage recipe. So good!

FAQs:

I get a lot of questions about this simple Pumpkin Pasta with Sage, so I thought I’d share some answers to the most common ones!

• Will kitchen newbies succeed with this Pumpkin Pasta with Sage? Absolutely! This recipe is super straightforward and easy to follow. If you can boil pasta and sauté onions, you’ve got this!
• What if I mess up my Pumpkin Pasta with Sage? (Spoiler: it’ll still taste incredible!) Honestly, even if you overcook the pasta or burn the garlic (we’ve all been there!), this dish is still going to be delicious. The flavors are so forgiving.
• How can I prep this Pumpkin Pasta with Sage for busy weeknights? You can chop the onion and garlic ahead of time and store them in the fridge. You can also cook the pasta in advance and toss it with a little olive oil to prevent it from sticking.
• Can I make this Pumpkin Pasta with Sage vegan? Absolutely! Just use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan cheese. It’s just as delicious!
• What other vegetables can I add to this Pumpkin Pasta with Sage? Roasted vegetables like broccoli, cauliflower, or sweet potatoes would be delicious in this dish!
• Can I use a different type of pasta? Of course! I personally like penne or rigatoni because they hold the sauce really well, but feel free to use your favorite type of pasta.
• Can I freeze this Pumpkin Pasta with Sage for later? While freezing is an option, the texture might change once thawed. It’s best enjoyed fresh!

A reader once asked me if they could add chicken to this dish. My answer? Absolutely! Grilled chicken or sausage would be a fantastic addition. In my experiments, I’ve found that using high-quality ingredients makes a big difference in the final flavor of the creamy Pumpkin Pasta with Sage. So, splurge a little on the Parmesan cheese and fresh sage.

If you are looking for a similar recipe, check out this Vegan Pumpkin Sage Pasta with Pumpkin Cream Sauce. If you want an even easier recipe, here is a One Pot Creamy Pumpkin Sage Pasta Recipe, or even this Creamy Vegan Pumpkin Pasta.

CONCLUSION:

This Pumpkin Pasta with Sage brings me so much joy because it’s a delicious and comforting meal that’s also easy to make. It’s the perfect dish to share with friends and family on a chilly autumn evening.

Here are my Pumpkin Pasta with Sage Flavor Secrets:

1. Don’t be afraid to experiment with different types of pasta. I’ve tried this recipe with everything from penne to fettuccine, and they all work great!
2. Toast the sage leaves in a pan with olive oil before adding them to the sauce. This will intensify their flavor and make them extra crispy.
3. Add a pinch of red pepper flakes for a little bit of heat. The spice balances out the sweetness of the pumpkin perfectly.

I’ve tested a few delicious Pumpkin Pasta with Sage variations and here are some favorites:

• Spicy Pumpkin Pasta with Sausage: Add Italian sausage and red pepper flakes for a hearty and flavorful dish. Perfect for a cold winter night!
• Vegan Pumpkin Pasta with Roasted Vegetables: Use coconut cream and nutritional yeast to make it vegan, and add roasted vegetables like broccoli, cauliflower, and sweet potatoes for extra nutrients. Great for a healthy and satisfying meal!
• Creamy Pumpkin Pasta with Spinach and Ricotta: Add spinach and ricotta cheese for a creamy and cheesy dish. Perfect for a potluck or a casual dinner party!

Trust your taste buds and get creative with this recipe! Don’t be afraid to add your own personal touch. I’m so excited for you to try this Pumpkin Pasta with Sage and create your own delicious memories. I know you will love it!

If you love this recipe, you’ve got to check out my Pumpkin Bread with Butter or my One Pot Beef Pasta with Garlic Butter, they will both bring that boldness to your table. Happy cooking!

Pumpkin Pasta with Sage

Print Recipe

Pin Recipe

This creamy pumpkin pasta with sage is a comforting and flavorful dish perfect for autumn. The sweet pumpkin puree blends beautifully with the earthy sage for a simple yet elegant weeknight meal.

• Author: Nyla
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 pound pasta (such as fettuccine or penne)
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh sage
• Salt and black pepper to taste
• Pinch of nutmeg

Cook Mode Prevent your screen from going dark

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in pumpkin puree and vegetable broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4. Stir in heavy cream, Parmesan cheese, sage, nutmeg, salt, and pepper. Simmer for another 2-3 minutes, until the sauce has thickened slightly.
5. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
6. Serve immediately, garnished with extra Parmesan cheese and fresh sage, if desired.

Notes

For an extra layer of flavor, try browning the butter before adding the onion. You can also add some toasted walnuts or pecans for a nutty crunch.