Description
Enjoy the cozy flavors of fall with this creamy Pumpkin Sage Pasta, featuring a rich pumpkin sauce blended with aromatic sage and Parmesan cheese. Perfect for a comforting dinner, this dish is sure to become a seasonal favorite.
Ingredients
Scale
- 8 oz (about 225g) pasta (fettuccine or your choice)
- 1 cup pumpkin puree (canned or homemade)
- 1 cup heavy cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
- ½ teaspoon nutmeg
- Salt and pepper to taste
- ½ cup grated Parmesan cheese, plus more for serving
- Chopped fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta to the boiling water and cook according to package instructions until al dente (about 8-10 minutes). Stir occasionally.
- Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta in a colander and set aside without rinsing.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional 1-2 minutes.
- Stir in pumpkin puree and heavy cream, mixing until combined. Let it thicken slightly.
- Add chopped sage, nutmeg, salt, and pepper. Simmer for about 5 minutes.
- Gradually add grated Parmesan cheese, stirring until melted. If too thick, add reserved pasta water to reach desired consistency.
- Toss the drained pasta into the skillet with the pumpkin sauce, coating evenly. Adjust thickness with more reserved pasta water if needed.
- Taste the pasta and adjust seasoning as necessary.
- Twirl the pasta onto plates or into bowls, ensuring each serving has sauce.
- Sprinkle with additional Parmesan cheese and chopped parsley if desired.
- Serve warm and savor the comforting flavors!
Notes
- Pasta Choices: Feel free to use any pasta shape you prefer, such as penne or rigatoni.
- Add Protein: For a heartier meal, consider adding cooked chicken, sausage, or sautéed mushrooms.
- Make it Vegan: Substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese.
- Herb Variations: Experiment with other herbs like thyme or rosemary if you dont have sage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes