Creamy Pumpkin Sage Pasta
Discover the perfect fall dish with our Creamy Pumpkin Sage Pasta recipe, ideal for Thanksgiving gatherings.
Equipment
- 1 Large skillet for sauce
- 1 Large pot for pasta
- 1 Whisk
Ingredients
Main Ingredients
- 12 oz fettuccine or linguine
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 10 fresh sage leaves
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 tsp nutmeg optional
Instructions
Preparation
- Melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook until fragrant and crispy, about 2-3 minutes. Remove the sage leaves and set aside.
- In the same skillet with the sage-infused butter, whisk in the pumpkin puree and heavy cream. Stir until smooth and simmering. Add Parmesan, nutmeg, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain.
- Add the cooked pasta to the skillet with the pumpkin sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency. Season to taste.
Serving
- Plate the pasta and top with the crispy sage leaves and additional grated Parmesan. Serve warm.
Storage
- Allow the pasta to cool completely before storing. Place in an airtight container and refrigerate for up to 3 days.
Notes
Pro Tips: Use fresh sage for a more vibrant flavor. Taste the sauce as you go and adjust seasoning accordingly.
Ingredient Substitutions: Use half-and-half for a lighter version. Try coconut cream for a vegan option.
How to Serve: Pair with a green salad and garlic bread.
Storage & Freshness: Best enjoyed fresh, but can be refrigerated for up to 3 days.
Make-Ahead Tips: Prepare the sauce in advance and store separately from the cooked pasta. Combine when ready to serve.
Ingredient Substitutions: Use half-and-half for a lighter version. Try coconut cream for a vegan option.
How to Serve: Pair with a green salad and garlic bread.
Storage & Freshness: Best enjoyed fresh, but can be refrigerated for up to 3 days.
Make-Ahead Tips: Prepare the sauce in advance and store separately from the cooked pasta. Combine when ready to serve.