Savory Pumpkin Pasta with Sage

This creamy pumpkin pasta is a cozy, weeknight meal that combines the earthy flavors of pumpkin and sage, making it a comforting dish that requires minimal effort.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

12 oz Pasta of choice (e.g., penne, fettuccine)
1 cup Pumpkin puree Use 100% pumpkin puree, not pumpkin pie filling.
3 cloves Garlic, minced Sauté with butter or olive oil first for best flavor.
1 cup Milk or cream Use heavy cream for richness or opt for milk for a lighter version.
1/2 cup Parmesan cheese, grated Add off the heat to melt smoothly.
2 tbsp Butter or olive oil For sautéing garlic and sage.
2 tbsp Fresh sage, chopped Can substitute dried sage, using 1/3 the amount.
1 pinch Nutmeg Use sparingly to avoid overpowering the dish.
to taste salt Salt Adjust based on taste.
to taste pepper Black pepper

Method

Preparation

Boil a pot of salted water and cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
In a large pan, heat the butter or olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Stir in the pumpkin puree and warm it through, mixing well with the garlic for about a minute.
Gradually add the milk or cream, stirring continuously, and let it combine thoroughly with the pumpkin mixture.
Once the sauce is smooth, incorporate the grated Parmesan cheese, chopped sage, nutmeg, salt, and pepper. Stir until the cheese is melted and the sauce is creamy.
Add the cooked pasta to the sauce, tossing to combine. Gradually add pasta water as needed to reach desired sauce consistency.

Notes

This dish pairs well with a simple salad or roasted broccoli. Consider adding crispy bacon or chickpeas for extra protein or greens like spinach for added nutrition. Squeeze lemon juice at the end for a refreshing finish.