Pumpkin Pasta
This creamy pumpkin pasta combines the earthy sweetness of pumpkin puree with rich cream and savory Parmesan cheese, creating a comforting fall-inspired dish. The sauce is silky smooth with warm spices like nutmeg and sage, perfectly coating every strand of pasta for a restaurant-quality meal that's ready in under 30 minutes.
Equipment
- Large pot For boiling pasta
- Large skillet 12-inch recommended
- Wooden spoon
- Colander
Ingredients
- 12 oz pasta 340g, fettuccine or penne recommended
- 2 tablespoons butter 28g, unsalted
- 3 cloves garlic minced
- 1 cup pumpkin puree 245g, not pumpkin pie filling
- 1 cup heavy cream 240ml
- 1 cup Parmesan cheese 100g, freshly grated, plus more for serving
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried sage or 1 tablespoon fresh sage, chopped
- salt and black pepper to taste
- 1/2 cup pasta water 120ml, reserved from cooking
For Garnish
- fresh sage leaves optional
- toasted pumpkin seeds optional
- red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in pumpkin puree, heavy cream, nutmeg, and sage. Simmer for 3-4 minutes, stirring occasionally until sauce is smooth and heated through.
- Remove from heat and stir in grated Parmesan cheese until melted. Season with salt and pepper to taste.
- Add drained pasta to the sauce, tossing to coat. Add reserved pasta water as needed to reach desired consistency.
- Serve immediately topped with extra Parmesan, fresh sage leaves, pumpkin seeds, and red pepper flakes if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- Fresh pumpkin can be substituted: roast 1 lb pumpkin and puree until smooth.
- For a lighter version, replace heavy cream with half-and-half or whole milk (sauce will be thinner).
- Add cooked Italian sausage or crispy pancetta for a non-vegetarian option.
- Sauce can be made ahead and refrigerated for up to 3 days; reheat gently and add pasta water to thin.
- Leftovers keep for 3-4 days refrigerated in an airtight container; reheat with a splash of cream or milk.
- For extra depth, add 1/4 teaspoon cinnamon or a pinch of cayenne pepper.
- Brown butter instead of regular butter adds a nutty, caramelized flavor.
- Best pasta shapes: fettuccine, penne, rigatoni, or farfalle - anything that holds sauce well.
- To crisp fresh sage for garnish, fry leaves in butter for 30 seconds until crispy.
Nutrition
Serving: 1ServingCalories: 485kcalCarbohydrates: 52gProtein: 16gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 380mgPotassium: 285mgFiber: 3gSugar: 4gVitamin A: 120IUVitamin C: 6mgCalcium: 25mgIron: 12mg
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