Pumpkin Pasta with Sage

Pumpkin Pasta with Sage is the ultimate fall-inspired comfort dish that brings together the natural sweetness of pumpkin, the earthy aroma of fresh sage, and the richness of a creamy, silky sauce. Rooted in Italian-inspired cooking, this recipe highlights how simple ingredients can create deep, satisfying flavors.

The pumpkin creates a naturally velvety sauce without being heavy, while sage adds a warm, herbal note that perfectly balances the sweetness. Whether you’re cooking on a chilly evening or looking for a cozy vegetarian main, this pasta delivers elegance and comfort in every bite.

Why I Love This Recipe

I love this recipe because it’s comfort food that still feels light and wholesome. The pumpkin sauce is creamy without relying heavily on cream, and the sage adds a restaurant-quality touch with very little effort. It’s quick enough for weeknights but special enough to serve to guests.

Why This Is a Must-Try Dish

• Creamy, cozy texture without heaviness
• Perfect balance of sweet pumpkin and savory sage
• Simple pantry ingredients
• Elegant yet comforting vegetarian meal
• Ideal for fall and winter cooking

Recipe Overview

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: ~420 calories per serving (approx.)
• Course: Main Course
• Cuisine: Italian / Vegetarian

Ingredients

• 12 oz pasta (penne, rigatoni, or fettuccine)
• 2 tablespoons butter or olive oil
• 1 small onion or shallot, finely chopped
• 3 cloves garlic, minced
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup heavy cream (or coconut milk for dairy-free)
• ½ cup vegetable broth (or reserved pasta water)
• ½ teaspoon nutmeg
• Salt and black pepper, to taste
• ¼ cup grated Parmesan cheese (plus more for serving)

Sage Topping

• 8–10 fresh sage leaves
• 1 tablespoon butter or olive oil

Cooking Directions

1. Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
2. Crisp Sage: Heat butter or oil in a small pan. Add sage leaves and fry until crisp. Remove and set aside.
3. Make Sauce: In the same pan, add butter or oil and sauté onion until soft. Add garlic and cook 30 seconds.
4. Add Pumpkin: Stir in pumpkin purée, cream, broth, nutmeg, salt, and pepper. Simmer 5–7 minutes until smooth.
5. Combine: Add cooked pasta to sauce, tossing to coat. Thin with pasta water if needed.
6. Finish: Stir in Parmesan and top with crispy sage leaves.

Step-by-Step Preparation Method

1. Boil pasta until al dente and reserve pasta water.
2. Fry sage leaves until crispy and set aside.
3. Sauté onion and garlic until fragrant.
4. Add pumpkin, cream, broth, and seasoning.
5. Simmer until silky and thickened.
6. Toss pasta with sauce and adjust consistency.
7. Garnish with Parmesan and sage.

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How to Serve

Serve Pumpkin Pasta with Sage hot, garnished with extra Parmesan, cracked black pepper, and crispy sage leaves. Pair with a simple green salad or roasted vegetables for a complete meal.

Recipe Tips

• Use pure pumpkin purée, not sweetened pie filling
• Salt pasta water generously for best flavor
• Don’t overcook sage—it crisps quickly
• Add pasta water gradually to control sauce texture
• Freshly grated Parmesan melts best

Variations (Detailed)

• Vegan Version: Use olive oil, coconut milk, and nutritional yeast
• Protein Boost: Add crispy pancetta, bacon, or grilled chicken
• Extra Veggies: Stir in sautéed mushrooms or spinach
• Spicy Pumpkin Pasta: Add red pepper flakes
• Cheese Swap: Use pecorino or goat cheese

Freezing and Storage

• Refrigerator: Store leftovers in airtight container for up to 3 days
• Freezing: Freeze sauce separately for up to 2 months
• Reheating: Reheat gently on stovetop with splash of water or milk

Special Equipment Needed

• Large pot for pasta
• Skillet or saucepan
• Wooden spoon or spatula
• Colander

Conclusion

Pumpkin Pasta with Sage is a cozy, flavorful dish that celebrates the comforting flavors of fall in a simple yet elegant way. Creamy, aromatic, and deeply satisfying, it’s perfect for vegetarian dinners, special occasions, or whenever you crave something warm and comforting. Once you try it, this recipe is sure to become a seasonal favorite you’ll look forward to every year.

Pumpkin Pasta with Sage

Pumpkin Pasta with Sage is the ultimate fall-inspired comfort dish that brings together the natural sweetness of pumpkin, the earthy aroma of fresh sage, and the richness of a creamy, silky sauce.

Author: Stella Parker Cuisine: Italian Course: Pasta

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

• 12 oz pasta (penne, rigatoni, or fettuccine)
• 2 tablespoons butter or olive oil
• 1 small onion or shallot, finely chopped
• 3 cloves garlic, minced
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup heavy cream (or coconut milk for dairy-free)
• ½ cup vegetable broth (or reserved pasta water)
• ½ teaspoon nutmeg
• Salt and black pepper, to taste
• ¼ cup grated Parmesan cheese (plus more for serving)

Sage Topping

• 8 –10 fresh sage leaves
• 1 tablespoon butter or olive oil

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
2. Crisp Sage: Heat butter or oil in a small pan. Add sage leaves and fry until crisp. Remove and set aside.
3. Make Sauce: In the same pan, add butter or oil and sauté onion until soft. Add garlic and cook 30 seconds.
4. Add Pumpkin: Stir in pumpkin purée, cream, broth, nutmeg, salt, and pepper. Simmer 5–7 minutes until smooth.
5. Combine: Add cooked pasta to sauce, tossing to coat. Thin with pasta water if needed.
6. Finish: Stir in Parmesan and top with crispy sage leaves.

Keywords: Pumpkin Pasta with Sage