Creamy Pumpkin Sage Pasta (Printable Version)
Velvety pumpkin and sage sauce with cream and Parmesan for cozy autumn meals.
# 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
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 choice)
# Step-by-Step:
01 - Boil pasta in a large pot of salted water until al dente according to package directions. Reserve 1/2 cup cooking 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; cook for 1 to 2 minutes until aromatic.
04 - Add pumpkin purée, salt, black pepper, and nutmeg. Stir frequently and cook for 2 to 3 minutes.
05 - Pour in heavy cream and stir until the mixture is smooth. Simmer gently for 5 minutes to develop flavors.
06 - Stir in grated Parmesan cheese until melted. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
07 - Add drained pasta to the skillet and toss to coat evenly with sauce. Warm through for 1 to 2 minutes.
08 - Plate immediately, garnished with additional Parmesan and sage if preferred.
# Expert Advice:
01 -
- Ready in half an hour but tastes like you've been simmering something all afternoon.
- The sage transforms ordinary pumpkin into something sophisticated enough for guests yet comforting enough for a solo dinner.
- Naturally creamy without feeling heavy, and forgiving enough to adjust to whatever pasta shape you have on hand.
02 -
- Reserve that pasta water before draining—it's liquid gold for adjusting the sauce consistency and helps everything marry together beautifully.
- Don't let the cream boil hard or it can separate; keep the heat gentle and you'll get that silky finish every time.
03 -
- Grate your Parmesan fresh from a block right before you need it—the difference in how it melts is worth the thirty seconds it takes.
- Add the cream off the heat if you're nervous; this takes away any worry about it breaking and gives you more control over the texture.