Pumpkin Sage Cream Pasta
Pumpkin Sage Cream Pasta is a cozy, creamy fall-inspired dish that combines silky pumpkin purée with rich cream, fresh sage, and warm spices. The result is a smooth, comforting sauce that clings beautifully to pasta, offering a perfect balance of savory, earthy, and gently sweet flavors. Easy enough for weeknights yet elegant enough for entertaining, this pasta is a seasonal favorite that feels indulgent without being heavy.
Servings 4 servings
Calories 480kcal
Cost $10 for entire recipe
Equipment
- Large pot for boiling pasta
- Colander (for draining pasta)
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Whisk
- Measuring cups and spoons
- Microplane or fine grater (for Parmesan)
- Knife and cutting board
Ingredients
- 12 oz pasta fettuccine, penne, or rigatoni work best
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small shallot finely diced
- 3–4 cloves garlic minced
- ¾ cup pumpkin purée 100% pumpkin, not pie filling
- 1 cup heavy cream
- ½ cup vegetable broth or pasta water
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
- ¼ tsp nutmeg
- ¼ tsp cinnamon optional, very subtle warmth
- ¼ cup freshly grated Parmesan cheese
- 8–10 fresh sage leaves thinly sliced
- Optional garnish: crispy sage leaves extra Parmesan, toasted walnuts or pepitas
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- In a large skillet over medium heat, melt butter with olive oil. Add shallot and cook 2–3 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
- Stir in pumpkin purée, cream, and broth. Whisk until smooth and creamy.
- Season with salt, pepper, nutmeg, and cinnamon (if using). Simmer gently for 5–7 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth.
- Add cooked pasta and toss to coat. Use reserved pasta water as needed to loosen the sauce.
- Fold in sliced sage and cook 1 more minute. Taste and adjust seasoning.
- Serve warm, topped with crispy sage, nuts, and extra cheese if desired.
Notes
- Pumpkin purée: Use 100% pure pumpkin, not pumpkin pie filling. Pie filling contains sugar and spices that will overpower the savory sage flavor.
- Sage flavor: Fresh sage is essential for a soft, earthy flavor. Dried sage can taste harsh and medicinal in creamy sauces.
- Texture control: If the sauce thickens too much, add reserved pasta water a splash at a time until silky and smooth.
- Spice balance: Nutmeg and cinnamon should be barely noticeable—just enough to warm the pumpkin without making the dish sweet.
- Cheese choice: Freshly grated Parmesan melts better and prevents graininess. Avoid pre-shredded cheese.
- Extra richness: Brown the butter before adding the shallot for a nutty, restaurant-style depth.
- Protein add-ins: Crispy pancetta, bacon, or roasted mushrooms pair beautifully with the pumpkin cream sauce.
- Vegan swap: Use plant butter, coconut cream or cashew cream, and nutritional yeast instead of Parmesan.
- Make ahead: The sauce can be made up to 2 days ahead and reheated gently with a splash of cream or broth.