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Creamy Pumpkin Pasta with Crispy Sage

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A comforting and easy fall dinner featuring silky pumpkin sauce with tender pasta and crispy sage leaves for a perfect autumn meal.

Ingredients

Scale
  • 8 ounces (225 grams) fettuccine or your favorite pasta
  • Salt, for pasta water
  • 1 cup (245 grams) canned pure pumpkin puree
  • 1 cup (240 ml) heavy cream or half-and-half
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • ½ teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • ½ cup (50 grams) grated Parmesan cheese (optional)
  • 12 fresh sage leaves
  • 1 tablespoon unsalted butter or olive oil
  • Pinch of salt

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 g) of fettuccine and cook according to package instructions until al dente (usually 10-12 minutes). Reserve ½ cup (120 ml) of pasta water before draining. Set pasta aside.
  2. While pasta cooks, heat 1 tablespoon unsalted butter in a large skillet over medium heat. Once melted and sizzling, add 12 fresh sage leaves in a single layer. Fry for 1-2 minutes until the leaves turn crisp and slightly darkened (but not burnt). Remove leaves and place on paper towels to drain. Sprinkle lightly with salt. Keep the butter in the pan for the sauce.
  3. In the same skillet with butter and sage flavor, add minced garlic and chopped shallot. Cook over medium heat, stirring frequently, until softened and fragrant, about 2-3 minutes. Don’t let garlic brown or it will turn bitter.
  4. Lower heat to medium-low. Stir in 1 cup (245 g) pumpkin puree and 1 cup (240 ml) heavy cream. Mix until smooth and warm through—about 3-4 minutes. Add ½ teaspoon ground nutmeg, salt, and black pepper to taste. Stir frequently to avoid scorching. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
  5. Remove skillet from heat and stir in ½ cup (50 g) grated Parmesan. Toss the cooked pasta directly into the sauce, using tongs or a pasta fork to coat each strand evenly. If needed, add more reserved pasta water to reach your desired sauce consistency.
  6. Plate the creamy pumpkin pasta immediately. Top each serving with crispy sage leaves for that signature crunch and aroma. Optionally, sprinkle extra Parmesan and a grind of black pepper.

Notes

Keep an eye on the sage while frying to avoid burning. Stir the sauce gently but continuously to prevent sticking or separating. Save pasta water to adjust sauce consistency without watering down flavor. For dairy-free, use coconut cream and nutritional yeast, and fry sage in olive oil.

Nutrition

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

Find it online: https://magnetmeal.com/creamy-pumpkin-pasta-recipe-perfect-for-easy-fall-dinners-with-crispy-sage/