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Cooking Creamy Pumpkin Sage Pasta is easy! Here’s what you need: - 12 oz fettuccine pasta - 1 cup pumpkin puree (canned or fresh) - 1 cup heavy cream - 1 cup vegetable broth - 1/2 cup freshly grated Parmesan cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 8-10 fresh sage leaves, chopped - Salt and pepper to taste - Pinch of nutmeg (optional) - Toasted pumpkin seeds for garnish (optional) These ingredients create a rich and creamy dish. The fettuccine serves as the perfect base. It absorbs the sauce well and adds a nice texture. Pumpkin puree gives the pasta a lovely orange color. This also adds a hint of sweetness. Heavy cream makes the sauce rich and velvety. Vegetable broth keeps the flavor light and fresh. Fresh sage leaves bring a warm, earthy taste. They pair beautifully with pumpkin. Onion and garlic add depth to the dish. They create a fragrant base when sautéed. A sprinkle of salt and pepper enhances all the flavors. A touch of nutmeg adds warmth and rounds it all out. Optional garnishes like toasted pumpkin seeds add crunch. They offer a nice contrast to the creamy pasta. This dish not only tastes great but also looks stunning. Enjoy every bite of this delightful meal! {{ingredient_image_1}} To start, grab a large pot. Fill it with water and add salt. Bring the water to a boil. Once it’s boiling, add 12 oz of fettuccine pasta. Cook it for about 8 to 10 minutes, or until it is al dente. You want it firm but not hard. Before you drain the pasta, save 1 cup of that starchy water. This water will help later. While the pasta cooks, take a large skillet. Heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add 1 small chopped onion. Sauté the onion for 3 to 4 minutes until it turns clear. Next, add 2 minced garlic cloves and 8 to 10 chopped fresh sage leaves. Cook for another 1 to 2 minutes, until you smell the lovely aroma. Now it’s time to make the sauce. In the same skillet, add 1 cup of pumpkin puree, 1 cup of heavy cream, and 1 cup of vegetable broth. Stir everything together well. Bring the mix to a gentle simmer. Let it cook for about 5 minutes to thicken up. Keep an eye on it, so it doesn’t stick. After the sauce thickens, it’s cheese time! Stir in 1/2 cup of freshly grated Parmesan cheese. Mix until the cheese melts and the sauce is smooth. Taste the sauce now. Add salt, pepper, and a pinch of nutmeg if you like a little warmth. Once your sauce is ready, add the cooked fettuccine straight into the skillet. Toss the pasta with the sauce gently. If the sauce is too thick, use the reserved pasta water. Add a little at a time until the sauce reaches the creaminess you want. To serve, plate the creamy pumpkin sage pasta in bowls or on plates. You can garnish with toasted pumpkin seeds for a nice crunch. A sprinkle of extra Parmesan on top makes it look extra special. Enjoy your delicious meal! To get the best creamy texture, you can adjust the thickness with pasta water. After cooking fettuccine, save some of the starchy water. This water adds creaminess to your sauce. If your sauce is too thick, add a little pasta water. This helps blend everything smoothly. Choosing the right Parmesan also matters. Use freshly grated Parmesan cheese for the best flavor. Pre-grated cheese can lack the same taste and texture. Fresh cheese melts better and gives a rich flavor to the dish. You can experiment with additional spices to boost flavor. A pinch of nutmeg adds warmth and depth. You might also try a bit of cayenne for heat. This can make the dish more exciting. Alternative herbs can change the dish too. If you don’t have sage, try thyme or rosemary. These herbs bring their unique taste and can pair well with pumpkin. Preparing ingredients in advance saves time. Chop the onion and garlic before you start cooking. Measure out the cream and broth ahead of time. This makes cooking smoother and quicker. Use efficient cooking strategies to streamline your process. Start boiling water while you chop. This way, when you finish, your pasta can cook right away. Multitasking helps you enjoy your meal faster! Pro Tips Choose the Right Pumpkin: Opt for sugar pumpkins for the best flavor and texture, especially if using fresh pumpkin puree. Adjusting Creaminess: If the sauce is too thick, gradually add reserved pasta water until you reach your preferred consistency. Fresh Sage Flavor: Use fresh sage leaves for a more vibrant flavor compared to dried. You can also crisp them in the olive oil for garnish. Garnish for Texture: Toasted pumpkin seeds not only add crunch but also enhance the fall flavors of the dish. Don't skip this step! {{image_2}} If you need gluten-free options, you can use rice or chickpea pasta. These work great in this creamy pumpkin sage pasta. For those who avoid dairy, try coconut milk or cashew cream. Both give a rich flavor without dairy. Want to change things up? Use different types of squash like butternut or acorn squash. They add a unique taste and texture. You can also add protein to this dish. Chicken or shrimp pairs well with the sauce. Just sauté them before adding the sauce for extra flavor. Incorporate seasonal vegetables to boost flavor and nutrition. Spinach or kale adds color and health benefits. You can also adapt this pasta for festive occasions. Adding cranberries or pecans gives it a holiday twist. Enjoy exploring these variations to find your favorite! To store leftover creamy pumpkin sage pasta, let it cool first. Place it in an airtight container. This keeps out air and moisture. Store the pasta in the fridge. It stays fresh for up to three days. Make sure to label it with the date. This helps you remember when you made it. Reheat the pasta gently. You can use a microwave or a skillet. If using the microwave, place pasta in a bowl. Add a splash of water or broth. Cover it with a lid or microwave-safe wrap. Heat for one to two minutes, stirring halfway. If you use a skillet, add a bit of olive oil. Heat over low heat, stirring often. This keeps the creamy texture smooth and rich. Yes, you can freeze creamy pumpkin sage pasta! However, it may change texture a bit. To freeze, place it in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently as mentioned above. Add a bit of cream or broth to restore its creaminess. Creamy Pumpkin Sage Pasta stays fresh for 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. This keeps it from getting soggy. Reheat gently on the stove or in the microwave. Yes, you can use fresh pumpkin! Just cook and puree it first. Roast or steam the pumpkin until soft. Then blend it until smooth. This gives a fresh flavor that many enjoy. You can use half-and-half or whole milk. For a lighter option, try Greek yogurt. If you need a dairy-free choice, use coconut milk or cashew cream. These will still give you a rich texture. Yes, this recipe is perfect for meal prep! It holds well in the fridge. You can make it in advance and enjoy it during the week. Just store in single servings for easy meals. Absolutely! To make it vegan, swap heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese. This keeps the dish creamy and tasty while being plant-based. This blog post shows how to make creamy pumpkin sage pasta step by step. You learned about the key ingredients, cooking methods, and serving ideas. I shared tips for a perfect texture and ways to personalize the dish. You can use ingredient swaps and variations for dietary needs. Don't forget the best ways to store leftovers! Enjoy making this dish and feel free to experiment. It’s easy to adapt and perfect for any meal. Get cooking, and savor each bite of this delicious meal!

Creamy Pumpkin Sage Pasta

A rich and creamy pasta dish featuring pumpkin and sage, perfect for fall.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 12 oz fettuccine pasta
  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 0.5 cup freshly grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 8 to 10 fresh sage leaves, chopped
  • to taste salt and pepper
  • pinch nutmeg (optional)
  • for garnish toasted pumpkin seeds (optional)

Instructions
 

  • In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sage, cooking for an additional 1-2 minutes until fragrant.
  • To the skillet, add pumpkin puree, heavy cream, and vegetable broth. Stir well to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly (about 5 minutes).
  • Stir in the grated Parmesan cheese, mixing until melted and smooth. Season with salt, pepper, and a pinch of nutmeg if desired.
  • Add the cooked fettuccine directly into the sauce, tossing gently to coat. If the sauce is too thick, gradually add some reserved pasta water until the desired creaminess is achieved.
  • Plate the creamy pumpkin sage pasta into bowls or on plates, garnish with toasted pumpkin seeds and extra Parmesan if desired.

Notes

Garnish with toasted pumpkin seeds for added texture.
Keyword creamy, fall, pasta, pumpkin, sage