Pumpkin Sage Pasta
Creamy pumpkin pasta with fresh sage, garlic, and Parmesan for a cozy autumn meal.
10 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 12 oz fettuccine or pasta of choice
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 8-10 fresh sage leaves
- 1/4 tsp nutmeg
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
Prepare the sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add sage leaves: Tear sage leaves slightly and add to the skillet. Cook for 1-2 minutes until crispy, then remove half for garnish.
Combine pumpkin and cream: Stir in pumpkin puree, heavy cream, nutmeg, salt, and black pepper. Simmer for 3-4 minutes until slightly thickened.
Toss with pasta: Add cooked pasta to the skillet along with Parmesan cheese. Toss well, adding reserved pasta water as needed for a smooth consistency.
Serve: Plate the pasta, garnish with crispy sage leaves, and sprinkle extra Parmesan on top if desired.
Chef's Tips
- Pumpkin Tip: Use homemade or high-quality canned pumpkin puree for the best flavor.
- Cream Substitute: Replace heavy cream with half-and-half or coconut milk for a lighter version.
- Extra Flavor: Add a pinch of red pepper flakes for a subtle heat.
- Protein Boost: Top with grilled chicken or crispy pancetta for added protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat with a splash of milk to restore creaminess.
