Pumpkin Sage Pasta
Creamy, comforting, and infused with aromatic fall flavors, this Pumpkin Sage Pasta is a true celebration of cozy cuisine. Featuring velvety pumpkin puree, rich heavy cream, and a touch of nutmeg, the sauce creates the perfect balance of savory and subtly sweet. Crispy fried sage leaves elevate the dish with a pop of texture and earthy sophistication, while grated Parmesan adds a delightful savory finish. Perfectly coating fettuccine or spaghetti, this one-pot meal is ready in just 30 minutes, making it an effortless option for weeknight dinners or an elegant seasonal dish for entertaining. Served warm and garnished with crispy sage, this easy pumpkin pasta recipe is a must-try for anyone craving fall comfort food at its finest.
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Recipe Information
Ingredients
- 12 oz Pasta (fettuccine or spaghetti recommended)
- 3 tbsp Unsalted butter
- 10 Fresh sage leaves
- 3 Garlic cloves, minced
- 1 cup Canned pumpkin puree
- 1 cup Heavy cream
- 1 cup Vegetable or chicken broth
- 1 cup Grated Parmesan cheese
- 0.25 tsp Ground nutmeg
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet over medium heat, melt the butter with the olive oil. Once the butter has melted and begins to foam, add the sage leaves. Fry the sage leaves for 1-2 minutes on each side until crisp. Remove the leaves with a slotted spoon and set them aside on a plate lined with paper towels.
In the same skillet, add the minced garlic and sauté for 1 minute, or until fragrant.
Stir in the pumpkin puree, heavy cream, and vegetable or chicken broth. Mix well to create a smooth sauce.
Add the grated Parmesan cheese, ground nutmeg, salt, and black pepper. Stir until the cheese has melted and the sauce is creamy. Lower the heat to a simmer.
Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes, if desired.
Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve the desired consistency.
Serve the pasta warm, garnished with the crispy sage leaves and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.1 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 263 mg | 20% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
