Creamy Pumpkin Sage Pasta (Printable)

Velvety pumpkin and sage sauce combines sweet purée, fragrant herbs, and creamy textures for cozy dinners.

# What You'll Need:

→ Vegetables

01 - 1 cup pumpkin purée, unsweetened
02 - 2 cloves garlic, minced
03 - 1 small yellow onion, finely chopped

→ Dairy

04 - 1 cup heavy cream
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons unsalted butter

→ Herbs & Spices

07 - 8 to 10 fresh sage leaves, finely chopped or 1 teaspoon dried sage
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon salt, adjust to taste
10 - Pinch of nutmeg

→ Pantry

11 - 2 tablespoons olive oil
12 - 12 ounces dried pasta (fettuccine, penne, or preferred variety)

# How-To Steps:

01 - Boil pasta in a large pot of salted water according to package instructions. Reserve 1/2 cup pasta water, then drain and set pasta aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
03 - Stir in minced garlic and chopped sage leaves, cooking for 1 to 2 minutes until fragrant.
04 - Add pumpkin purée, salt, black pepper, and nutmeg. Cook for 2 to 3 minutes, stirring frequently to combine flavors.
05 - Pour in heavy cream and stir until blended smoothly. Reduce heat and simmer gently for 5 minutes.
06 - Mix in grated Parmesan cheese until melted into the sauce. Adjust consistency by adding reserved pasta water as needed.
07 - Toss drained pasta in the skillet to coat thoroughly with the sauce. Warm over low heat for 1 to 2 minutes.
08 - Plate immediately and garnish with additional Parmesan and sage if desired.

# Expert Advice:

01 -
  • It tastes like something from a fancy restaurant, but comes together in the time it takes to cook pasta.
  • The sage and pumpkin combination feels sophisticated without requiring any tricky techniques.
  • You'll actually crave this sauce year-round, not just when the leaves are changing.
02 -
  • Don't skip reserving the pasta water—it's the difference between a sauce that clings to the pasta and one that sits pooled at the bottom of the bowl.
  • Fresh sage can turn bitter if it cooks too long, so add it late in the process and don't let it burn in the oil.
  • Taste the sauce before it goes near the pasta and adjust the salt; it's easier to fix now than after everything is combined.
03 -
  • Don't let the sauce simmer too aggressively or the cream can break; gentle heat is your friend here.
  • If you only have dried sage, use about a third of the amount and add it earlier so it has time to rehydrate and release its oils.

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