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Creamy Pumpkin Pasta with Sage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 145 reviews
  • Author: Villerius
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

This Creamy Pumpkin Pasta Sauce recipe features tender penne pasta coated in a luscious sauce made from pumpkin purée, heavy cream, and Parmesan cheese, enhanced with the subtle flavors of sage, garlic, and onion. Garnished with fresh parsley and crunchy pepitas, this comforting dish is perfect for a cozy weeknight meal, offering a rich and velvety texture that’s both satisfying and flavorful.

Ingredients

Scale

Pasta

  • 16 oz. dried Penne Pasta

Sauce

  • 1 Tablespoon Olive Oil
  • 1 Onion; peeled and diced
  • 4 Garlic Cloves; peeled and finely diced or minced
  • 1/2 cup Chicken Broth
  • 1 1/2 cups Pumpkin Purée
  • 3/4 cup Heavy Cream
  • 1 teaspoon ground dried Sage
  • 1/2 cup Parmesan Cheese; shredded
  • Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Garnish (Optional)

  • 1/4 cup fresh chopped Parsley
  • 2 Tablespoons Pepitas

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the dried penne pasta according to the package directions until al dente. Once cooked, drain the pasta and set it aside.
  2. Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent. Then add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
  3. Prepare the Sauce: Pour in the chicken broth, then add the pumpkin purée, heavy cream, and ground dried sage to the skillet. Stir to combine and bring the mixture to a gentle simmer over low heat. Season with salt and freshly ground black pepper to taste, stirring occasionally to meld the flavors.
  4. Combine Pasta and Sauce: Add the cooked penne pasta and shredded Parmesan cheese directly into the skillet with the sauce. Stir thoroughly to coat the pasta well, then continue to simmer the mixture until the sauce thickens slightly and the cheese melts into the creamy pumpkin base.
  5. Serve and Garnish: Divide the creamy pumpkin pasta among serving bowls. If desired, sprinkle with fresh chopped parsley and toasted pepitas for added texture and a pop of flavor. Serve immediately while warm.

Notes

  • Using penne pasta works best to hold the velvety cream sauce, but other pasta shapes like rigatoni or fusilli can also be used.
  • The combination of pumpkin purée and heavy cream creates a rich, smooth sauce that coats the pasta beautifully and offers a subtle sweetness balanced by the savory sage and Parmesan.
  • To make this vegetarian, substitute the chicken broth with vegetable broth.
  • Garnishing with pepitas adds a delightful crunch and nutty flavor, complementing the creamy sauce perfectly.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop with a splash of cream or broth to loosen the sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 475
  • Sugar: 6 g
  • Sodium: 452 mg
  • Fat: 26 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 1 g
  • Carbohydrates: 49 g
  • Fiber: 6 g
  • Protein: 15 g
  • Cholesterol: 58 mg

Find it online: https://emilyscook.com/creamy-pumpkin-pasta-with-sage-recipe/