Description
A simple, creamy, and savory weeknight dinner featuring pumpkin puree, heavy cream, and crispy sage leaves. This beginner-proof recipe comes together in just 25 minutes using pantry staples.
Ingredients
Scale
- 12 oz (340g) pasta (fettuccine, pappardelle, penne, or rigatoni)
- 3 tablespoons unsalted butter
- 1 cup (240g) 100% pure pumpkin puree
- 1 cup (240ml) heavy cream
- 1/2 cup packed fresh sage leaves
- 2 cloves garlic, minced
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1/4 teaspoon freshly grated nutmeg
- Salt and black pepper to taste
- Kosher salt for pasta water
Instructions
- Prep ingredients: Chop garlic, measure pumpkin and cream, grate Parmesan, and rinse and thoroughly dry sage leaves.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water, then drain pasta.
- While pasta cooks, melt butter in a large skillet over medium heat. Add sage leaves and fry for 1-2 minutes until crisp and dark green. Remove sage with a slotted spoon and set aside on a paper towel, leaving the infused butter in the pan.
- Reduce heat to medium-low. Add minced garlic to the sage butter and cook for 30 seconds until fragrant. Add pumpkin puree and heavy cream, whisking to combine.
- Simmer the sauce gently for 3-4 minutes until it thickens slightly and coats the back of a spoon. Add a splash of reserved pasta water if too thick.
- Remove skillet from heat. Stir in Parmesan cheese and nutmeg until melted and smooth. Adjust seasoning with salt and pepper.
- Add drained pasta to the sauce and toss to coat. Add more pasta water if needed to reach desired consistency.
- Top with crispy sage leaves and serve immediately.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Fresh sage is preferred over dried for better flavor. Always remove the pan from heat before adding cheese to prevent it from becoming grainy. Save pasta water to help emulsify the sauce. This dish does not freeze well due to the dairy content.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 65
- Fiber: 4
- Protein: 18
Keywords: pumpkin pasta, fall dinner, creamy pasta, sage pasta, weeknight dinner, vegetarian recipe, easy pasta, cozy dinner