If you’re looking for a cozy, comforting meal that feels like a warm hug on a plate, you have to try this Creamy Pumpkin Pasta with Sage Recipe. It’s one of those dishes that turns simple pantry staples into something rich, luxurious, and just plain satisfying. I absolutely love how the pumpkin blends with the silky cream and earthy sage, coating the pasta perfectly. Stick around, because I’ll share all my go-to tips to make sure your version turns out just right—trust me, your family will go crazy for this one.

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Why You’ll Love This Recipe

Creamy, comforting flavor: The pumpkin and cream mix together for a rich, velvety sauce you won’t want to stop eating.
Simple ingredients: You probably have most of these in your pantry already, making it easy to whip up any night.
Subtle herbal notes: The sage adds just the right earthy touch that balances sweetness perfectly.
Family-friendly and quick: It comes together in under 30 minutes—perfect for busy weeknights.

This dish shows a close-up of penne pasta covered in a creamy orange sauce, with the pasta arranged in a single thick layer filling a white bowl. On top, there are small green pumpkin seeds scattered unevenly and chopped fresh parsley pieces spread across, adding a touch of bright green contrast to the dish. The pasta has a smooth, slightly glossy texture, and the sauce lightly clings to each piece. The white marbled surface is just barely visible at the edge of the bowl. photo taken with an iphone --ar 2:3 --v 7 - Creamy Pumpkin Pasta with Sage, pumpkin pasta recipe, easy pumpkin pasta, fall pasta dish, comforting pumpkin pasta

Ingredients You’ll Need

Every ingredient in this Creamy Pumpkin Pasta with Sage Recipe plays a key role in building that smooth, cozy sauce. I always recommend using good-quality pumpkin purée and fresh sage, if you can, but dried sage works beautifully too. Grab some Penne pasta for the best sauce hold, and don’t skip the Parmesan—it melts into the sauce and adds that perfect savory finish.

Flat lay of dried penne pasta scattered beside a small mound of peeled and diced yellow onion, four whole garlic cloves, a small white bowl filled with golden olive oil, another small white bowl containing smooth orange pumpkin purée, a small white bowl of thick heavy cream, a neat heap of dried ground sage powder, a simple pile of shredded pale yellow Parmesan cheese, a few fresh bright green parsley sprigs, a small white bowl holding raw green pepitas, and two uncracked brown eggs arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Pumpkin Pasta with Sage, pumpkin pasta recipe, easy pumpkin pasta, fall pasta dish, comforting pumpkin pasta

Penne Pasta: The ridged shape helps grab every bit of that creamy sauce, making each bite deliciously layered.
Olive Oil: Use a fruity extra virgin olive oil to sauté the onions and garlic for extra flavor.
Onion: Adds a gentle sweetness when cooked down; make sure to cook it until soft but not browned.
Garlic: Fresh garlic is best, minced finely so it infuses into the sauce without overpowering it.
Chicken Broth: Adds depth and a touch of savory flavor—vegetable broth works great for a vegetarian twist.
Pumpkin Purée: This is the star—go for plain purée, not pie filling, to keep flavors balanced.
Heavy Cream: It’s what makes this sauce so undeniably creamy; don’t swap it for milk if you want that true richness.
Dried Sage: This herb brings that signature autumnal earthiness; fresh sage can be a lovely swap if you have it.
Parmesan Cheese: Fresh grated Parmesan melts best and adds that savory punch that rounds off the sauce.
Salt and Pepper: To taste, but don’t skimp—seasoning helps all those flavors shine together.
Fresh Parsley (optional): A bright garnish that adds color and a hint of freshness.
Pepitas (optional): Toasted pumpkin seeds give a nice crunch and nutty flavor on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Creamy Pumpkin Pasta with Sage Recipe depending on the season or what’s in my pantry. Feel free to make it your own by swapping out a few ingredients or adding extra touches that you know your crew will love.

Vegetarian Version: Use vegetable broth instead of chicken broth—just as flavorful and perfect for meat-free meals.
Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic to give the sauce a subtle warmth. My family loves this twist!
Herb Swap: If you don’t have sage handy, try thyme or rosemary in a similar quantity for a different herbal note.
Protein Boost: Stir in cooked sausage or crispy pancetta for added savory richness when you want a heartier dish.

How to Make Creamy Pumpkin Pasta with Sage Recipe

Step 1: Cook the Pasta to Perfection

Start by bringing a large pot of salted water to a boil and cook the penne pasta according to the package directions—usually about 10-12 minutes. I learned the hard way that undercooked pasta won’t absorb the sauce well, but overcooked pasta gets mushy fast, so keep an eye on it and taste a piece early. Once cooked, drain and set it aside. I like to save a little pasta water (about 1/4 cup) just in case the sauce needs thinning later.

Step 2: Sauté the Onions and Garlic

While the pasta is cooking, heat olive oil over medium heat in a large skillet. Add diced onions and cook, stirring occasionally, until they become translucent and soft—about 5 minutes. Next, add the minced garlic and cook it for another minute or until fragrant—don’t let it burn! This step is key because a gentle sauté brings out the sweetness and depth in your sauce.

Step 3: Build the Creamy Pumpkin Sauce

Pour in the chicken broth, then stir in the pumpkin purée, heavy cream, and dried sage. Lower the heat to a gentle simmer and stir occasionally. You want the sauce to come together smoothly and start thickening—this usually takes about 5-7 minutes. Don’t rush it; slow simmering helps all those flavors meld. Taste and adjust with salt and freshly ground black pepper at this stage.

Step 4: Combine Pasta and Cheese

Add the cooked penne and shredded Parmesan cheese into the skillet with the sauce. Stir well so every piece of pasta is coated in that creamy goodness. Simmer for a few more minutes until the sauce thickens nicely and the cheese melts completely. If the sauce seems too thick, a bit of the reserved pasta water can loosen it up perfectly.

Step 5: Serve with a Touch of Freshness and Crunch

Divide the pasta into bowls and finish off with a sprinkle of fresh chopped parsley and a handful of toasted pepitas if you’re feeling fancy—and trust me, those pepitas add such a marvelous crunch that balances the creamy sauce. Serve immediately and watch how quickly it disappears!

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Pro Tips for Making Creamy Pumpkin Pasta with Sage Recipe

Don’t Overcook Your Garlic: I’ve burned garlic more times than I’d like to admit—once it browns, it turns bitter, so add it last and keep a close eye.
Reserve Pasta Water: A little starchy pasta water is magic if your sauce feels too thick; it helps loosen it without watering down flavor.
Use Freshly Grated Parmesan: Pre-shredded cheese often has additives that prevent smooth melting, so fresh makes your sauce creamier.
Simmer Gently: Keep the sauce on low heat when combining to avoid curdling the cream and to develop rich flavors.

How to Serve Creamy Pumpkin Pasta with Sage Recipe

The image shows a white pan filled with creamy macaroni pasta coated in a pale yellow sauce. The pasta is topped with green pumpkin seeds and finely chopped fresh parsley, adding small splashes of green color. The pan is set on a white marbled surface with a beige cloth nearby, and there is blurred bread on a wooden board in the background. photo taken with an iphone --ar 2:3 --v 7 - Creamy Pumpkin Pasta with Sage, pumpkin pasta recipe, easy pumpkin pasta, fall pasta dish, comforting pumpkin pasta

Garnishes

I’m a big fan of finishing this dish with fresh chopped parsley—the green contrast is not only beautiful but adds a fresh brightness that balances the creamy sauce. Toasted pepitas are my go-to for texture and a subtle nutty flavor that perfectly complements the pumpkin.

Side Dishes

To round out the meal, I often serve this pasta with a crisp green salad dressed in a tangy vinaigrette—something light to balance the richness. Garlic bread or a warm crusty baguette also pairs beautifully if you want to keep things indulgent.

Creative Ways to Present

If you’re cooking for a special occasion, try serving the pasta in shallow bowls topped with a generous sprinkle of microgreens or fried sage leaves for an elegant touch. Drizzle with a bit of good olive oil and scatter some extra pepitas to impress your guests visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Pumpkin Pasta with Sage stores well in an airtight container in the fridge for up to 3 days. I recommend storing the sauce and pasta together, but if you want to keep the pasta a bit firmer, you can store them separately and combine when reheating.

Freezing

I have frozen this pasta sauce successfully by itself (without pasta) for up to 2 months. The sauce might thicken up a bit on thawing but just stir in a splash of broth or cream to bring back that creamy texture. Freezing the pasta with the sauce tends to make the pasta mushy, so I skip that.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring frequently. Adding a splash of broth or cream helps loosen the sauce if it’s become too thick or clumpy. Avoid microwaving at high heat to keep that silky texture intact.

FAQs

Can I use fresh sage instead of dried in this recipe?

Absolutely! Fresh sage works beautifully in this Creamy Pumpkin Pasta with Sage Recipe. Use about 1 tablespoon of finely chopped fresh sage to replace 1 teaspoon of dried sage. Add it in during the simmering stage to allow the flavor to infuse the sauce.
What type of pumpkin purée should I use?

Use plain canned pumpkin purée, not the pie filling which contains spices and sugar. Plain purée keeps the flavors balanced and savory for the pasta sauce. If you have fresh pumpkin, you can roast and purée it yourself for an even fresher taste.
Is this recipe suitable for vegetarians?

Yes! Just swap the chicken broth for vegetable broth to keep it vegetarian-friendly without sacrificing flavor. The rest of the ingredients are vegetarian as is.
Can I make this pasta gluten-free?

Definitely. Just use your favorite gluten-free pasta in place of penne. The creamy pumpkin sauce works just as well with gluten-free pasta varieties.

Final Thoughts

This Creamy Pumpkin Pasta with Sage Recipe has become one of my go-to comfort meals, especially when the weather cools down and I want something nourishing and easy. It’s impressive without being fussy, and the flavors always hit that cozy sweet-savory note perfectly. If you’re up for a little kitchen magic with simple ingredients, give this a whirl—I promise you’ll love the way it wraps you in that velvety, flavorful hug. Make it, share it, and savor every bite!