... Print

Creamy Pumpkin Pasta with Sage and Parmesan

A bowl of creamy pumpkin pasta, garnished with parmesan cheese and herbs. Delicious and comforting!
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and cozy weeknight pasta dish featuring a savory pumpkin sauce with garlic, sage, and Parmesan cheese. This recipe is designed for speed and flavor, perfect for a comforting fall meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup pumpkin puree (not pie filling)
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
  • Salt and black pepper to taste
  • 12 ounces pasta (rigatoni, penne, or fettuccine recommended)
  • Fresh sage leaves for garnish (optional)

Instructions

  1. Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  3. Stir in dried sage and red pepper flakes (if using) and cook for another 30 seconds.
  4. Add pumpkin puree and broth to the skillet. Stir well to combine and bring to a simmer.
  5. Reduce heat to low. Stir in heavy cream and Parmesan cheese until the sauce is smooth and creamy.
  6. Season the sauce with salt and pepper to your liking.
  7. Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly.
  8. If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
  9. Serve immediately, garnished with fresh sage leaves if desired.

Notes

  • For a vegan option, use full-fat coconut milk and nutritional yeast instead of heavy cream and Parmesan cheese.
  • Add cooked Italian sausage or chicken for extra protein.
  • Ensure you use pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
  • The reserved pasta water helps to emulsify the sauce, making it creamy and helping it cling to the pasta.

Nutrition

Find it online: https://carlacooking.com/creamy-pumpkin-pasta/