Easy Pumpkin Sage Pasta – Rich, Earthy & Delicious
Catching Up (Over a Bowl of Pumpkin Sage Pasta)
You know that feeling when you need a dinner that’s just… pure comfort in a bowl? That’s what this easy pumpkin sage pasta is for me. The first time I made it, I was actually just trying to use up a lonely can of pumpkin. Honestly, I wasn’t expecting much, but my house filled with this nutty, herby aroma, and suddenly even my fussy teenager wandered in asking if dinner was ready yet. (Rare. Very rare.) I wish I could say I only make this in the fall, but honestly, it hits the spot whether it’s October or, well, a random Tuesday in May.
Why You’ll Probably Love This (Or at Least Like It A Lot)
I make this when I want something hearty but can’t deal with a pile of dishes (you know those days). My family goes a bit wild for it because the sauce is so creamy, but there’s not actually any cream in it—so it feels slightly virtuous. I used to be intimidated by fresh sage, but now I just grab a handful whenever I see it; it turns out, the more rustic the chop, the better. And if you’ve ever had sauce split on you—yep, been there—this one is forgiving. Weirdly, it gets even tastier if you let it sit for a bit. Or maybe that’s just me.
What You Need (Options Welcome!)
- 250g (about half a box) pasta – I usually use penne or rigatoni. Frankly, any shape except spaghetti works; it’s about the sauce clinging to nooks and crannies.
- 1 cup canned pumpkin puree – Not pumpkin pie filling! Although, I ran out once and subbed in roasted sweet potato. Not bad, not bad at all.
- 2 tbsp butter – My grandmother swore by Kerrygold, but any butter does the trick.
- 1 small onion, finely chopped – Or a shallot if you’re feeling fancy.
- 2-3 garlic cloves, minced – I throw in four if no one’s got a meeting tomorrow.
- 1/2 cup milk (any kind, even oat, though honestly I like whole best)
- 12-15 fresh sage leaves, chopped – Dried sage in a pinch (1 tsp), but fresh sings.
- 1/4 tsp nutmeg – Or leave it out if you can’t be bothered.
- Salt and pepper, as much as you like.
- Grated parmesan for serving – Or nutritional yeast if you’re dairy-free or just curious.
- (Optional) A sprinkle of chili flakes – My eldest claims it’s essential.
How To Throw It Together (With Wiggle Room)
- Cook the pasta: Big pot, lots of salted water. Cook till just al dente. Don’t drain every last drop—save a mugful of that pasta water. Trust me, this is not the time to forget. I’ve done it, and it’s just…not as creamy.
- Start the sauce: While the pasta does its thing, melt butter in a large frying pan over medium heat. Toss in the chopped onion and cook till soft and a little golden (about five minutes, give or take—don’t hover, just check now and then). Add garlic and chopped sage; stir till everything smells amazing, probably about a minute.
- Pumpkin time: Stir in the pumpkin puree, milk, and nutmeg. Give it a whisk or a good stir, and let it bubble gently. Don’t panic if it looks a bit…thick or weird, the pasta water sorts that out.
- Mix and marry: Drain pasta (but remember the water!) and add it straight into the sauce. Splash in some reserved pasta water—start with 1/4 cup, add more if you want it silkier. Stir, and let it all cozy up for another minute or two.
- Serve it up: Dish it out, hit it with salt, pepper, and a good handful of parmesan (or nooch). Chili flakes if you dare. This is where I always sneak a forkful before calling everyone to the table.
Things I’ve Learned (Sometimes the Hard Way)
- The sauce thickens as it sits, so if it’s soupy at first, give it five minutes and it’ll be perfect.
- If your sage is a tiny bit past its prime (not totally mushy, just a bit sad), it still works fine. Maybe even better?
- If you forget the nutmeg, nobody notices. If you use too much, everybody notices.
- Actually, I find it works better if you slightly undercook the pasta before mixing it with the sauce. The last couple of minutes in the pan brings everything together.
Experiments and Odd Variations
- Tossed in roasted mushrooms once—delicious. Try it if you’ve got some hanging about.
- One time, I tried to make it vegan with coconut milk. It…smelled like a tropical vacation but didn’t really mesh. Oat milk is better.
- Crispy pancetta on top is never a bad idea, but sometimes a handful of toasted pepitas (pumpkin seeds) is even better (and makes you feel very on trend).
What If I Don’t Have Fancy Equipment?
You’ll want a big frying pan and a pasta pot, but if you’re short a skillet, honestly, a regular saucepan works. I once made the whole thing in a battered Dutch oven. No one complained.
Storing Leftovers (But Will You Even Have Any?)
Technically, you can stash leftovers in the fridge for up to three days, tightly covered. But, in my house, it never lasts more than a day. If it thickens up overnight, just stir in a splash of milk before reheating. (Microwave works, but the stove is better—just saying.)
How I Like to Serve It (You Do You)
Sometimes I top each bowl with extra sage fried in butter. My youngest likes her pasta next to a pile of garlicky green beans. But honestly, a big glass of chilled white wine and some crusty bread to scoop up the sauce is my go-to. Oh, and if you want to get a bit smug, serve it in warm bowls. Total game-changer.
Lessons Learned The Hard Way (So You Don’t Have To)
- I once tried to rush the onion step and ended up with weirdly raw-tasting sauce. Not worth saving five minutes, I promise.
- Dumping in too much pasta water out of habit can make the sauce bland, so take it slow—add, stir, taste, then add more if you must.
- Over-salting the pasta water is a real thing. I learned that when my youngest declared the whole plate tasted like the sea. Oops.
Questions Folks Actually Ask Me
- Can I use fresh pumpkin? – Sure, but roast and mash it really well. Or, honestly, just use canned. I can’t honestly tell the difference in this dish.
- What pasta shapes work best? – Short shapes like penne or fusilli. Spaghetti is slippery with this sauce. But, if you only have spaghetti, it’ll still taste good, just messier.
- Is there a way to make it gluten-free? – Yup, just use your favorite GF pasta. I’ve had good luck with the corn-rice blends. Some can get gummy, though.
- Can I freeze it? – You can, but the sauce might split a bit. I usually don’t bother—fresh is best. If you must, reheat gently and add some milk.
- How can I make it protein-rich? – Stir in cooked chicken or white beans at the end. Or top with toasted walnuts. Actually, I like just as is most of the time.
And now a brief, irrelevant aside: One time, while making this pasta, my cat managed to knock over the parmesan, and yet nobody noticed because we’d already wolfed down the first helpings. Moral of the story? Don’t get too precious about the details—this one’s forgiving.
Oh, and if you want to nerd out on fresh sage, Bon Appétit has a lovely guide. For pumpkin puree, I swear by Libby’s (when the store stocks it, which is not always). And if you’re looking to pair it with a good wine, Wine Folly is my go-to resource.
Anyway, if you give this a try, let me know how it goes. Or if your cat steals the cheese, I promise I won’t judge.
Ingredients
- 12 oz (340 g) pasta (fettuccine or penne)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese, plus more for serving
- 2 tablespoons fresh sage leaves, chopped
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Instructions
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1Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
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2While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped sage, sauté for 1-2 minutes until fragrant.
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3Stir in the pumpkin puree, heavy cream, and ground nutmeg. Cook for 3-4 minutes, stirring occasionally, until the sauce is heated through.
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4Add the grated parmesan cheese to the sauce and stir until melted and smooth. Season with salt and black pepper to taste.
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5Toss the cooked pasta with the pumpkin sage sauce until evenly coated. Serve immediately, topped with extra parmesan and fresh sage if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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