Savory Pumpkin and Sage Pasta

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Savory Pumpkin and Sage Pasta

A comforting, creamy pasta dish featuring pumpkin, sage, and Parmesan—perfect for fall or any cozy night in!

Ingredients:

  • 12 ounces (340g) fettuccine or penne pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup heavy cream (or milk for a lighter version)
  • ½ teaspoon ground nutmeg
  • 1 teaspoon fresh sage, finely chopped (or ½ tsp dried)
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • ¼ teaspoon red pepper flakes (optional, for a slight kick)
  • ½ cup pasta cooking water (reserved)

Instructions:

  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil.
    • Add pasta and cook according to package instructions until al dente.
    • Reserve ½ cup of pasta water, then drain and set aside.

  2. Make the Sauce:

    • In a large pan, heat olive oil over medium heat.
    • Add garlic and sauté for about 30 seconds until fragrant.
    • Stir in the pumpkin puree, heavy cream, nutmeg, and sage.
    • Cook for 2–3 minutes, stirring until smooth.

  3. Season & Adjust:

    • Add Parmesan cheese and stir until melted.
    • If the sauce is too thick, gradually add some reserved pasta water until it reaches the desired consistency.
    • Season with salt, black pepper, and red pepper flakes (if using).

  4. Combine & Serve:

    • Add the cooked pasta to the sauce and toss until well coated.
    • Taste and adjust seasoning if needed.
    • Serve immediately with extra Parmesan and fresh sage on top.



Pro Tips:

✔ Add Protein: Try cooked chicken, crispy pancetta, or sautéed mushrooms.
✔ Make it Vegan: Substitute heavy cream with coconut milk and use vegan Parmesan.
✔ Extra Creaminess: Blend in a spoonful of cream cheese for a richer sauce.



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