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Creamy Pumpkin Pasta Recipe with Crispy Sage

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A cozy and comforting pasta dish featuring a velvety pumpkin sauce paired with crispy sage leaves, perfect for autumn evenings. This recipe is quick, easy, and uses simple ingredients for a delicious fall meal.

Ingredients

Scale
  • 12 oz (340 g) pasta (fettuccine, penne, or rigatoni)
  • 1 ½ cups (about 340 g) canned pumpkin puree (not pumpkin pie filling) or homemade roasted pumpkin
  • ½ cup (120 ml) heavy cream (can substitute with coconut cream for dairy-free)
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil, plus extra for frying sage
  • About 15 fresh sage leaves, washed and patted dry
  • ½ cup (50 g) grated Parmesan cheese
  • Salt and black pepper to taste
  • Pinch of freshly grated nutmeg (optional)
  • ¼ cup (60 ml) vegetable broth
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup (120 ml) pasta water before draining. Drain pasta and set aside.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 15 fresh sage leaves in a single layer. Fry for about 1-2 minutes until the leaves are crispy but not burnt. Remove with a slotted spoon and place on paper towels to drain. Keep the oil in the pan for the sauce.
  3. In the same skillet with sage-infused oil, add minced garlic and sauté for 30 seconds to 1 minute until fragrant but not browned. Stir continuously to prevent burning.
  4. Lower heat to medium-low. Add 1 ½ cups (340 g) pumpkin puree to the skillet and stir to combine with garlic and oil. Pour in ½ cup (120 ml) heavy cream and ¼ cup (60 ml) vegetable broth. Stir well to create a smooth sauce. Add a pinch of freshly grated nutmeg, salt, and black pepper to taste.
  5. Let the sauce gently simmer for 3-4 minutes, stirring occasionally. If it looks too thick, add reserved pasta water a tablespoon at a time until you reach the desired creamy consistency. Taste and adjust seasoning.
  6. Add drained pasta directly into the sauce pan. Toss well to coat every strand. Sprinkle ½ cup (50 g) freshly grated Parmesan cheese and stir until melted and integrated. If needed, warm through for another minute—don’t overheat or the sauce might separate.
  7. Plate the pasta immediately, topping each serving with crispy sage leaves and an extra sprinkle of Parmesan. Add a pinch of red pepper flakes if desired.

Notes

Use fresh sage leaves for best crispiness; frozen sage won’t crisp properly. Avoid burnt garlic by stirring constantly and keeping heat moderate. Use reserved pasta water to adjust sauce consistency. For vegan version, substitute heavy cream with coconut milk and Parmesan with nutritional yeast or vegan cheese. Reheat leftovers gently with cream or pasta water to prevent sauce separation.

Nutrition

Keywords: pumpkin pasta, creamy pumpkin sauce, crispy sage, fall recipe, easy pasta, autumn comfort food, vegetarian pasta

Find it online: https://yumnode.com/creamy-pumpkin-pasta-recipe-with-crispy-sage-easy-and-delicious/