Description
An incredible ultimate recipe for Pumpkin Sage Pasta, combining rich pumpkin and aromatic sage for a creamy, comforting autumn dish. Perfect for cozy dinners or fall gatherings.
Ingredients
Scale
- 12 oz pasta (fettuccine or your choice)
- 1 cup pumpkin puree (canned or fresh)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
- ½ cup vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese (optional) for serving
- Extra fresh sage leaves for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about ½ cup of the pasta water before draining.
- In a large pan, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the pumpkin puree and chopped sage, mixing until well combined.
- Gradually pour in the vegetable broth and heavy cream. Stir well to create a smooth sauce.
- Add salt and pepper to taste. Adjust the thickness of the sauce with reserved pasta water if needed.
- Add the drained pasta to the sauce, tossing to coat well.
- Let it simmer for an additional minute to allow the flavors to meld together.
- Serve the pasta in bowls, garnished with crispy sage leaves and a sprinkle of grated Parmesan cheese, if desired.
Notes
- For a more vibrant flavor, opt for fresh sage instead of dried.
- While fettuccine is a popular option, consider using whole wheat or gluten-free pasta for a healthier or dietary-friendly variation.
- Besides Parmesan, try adding goat cheese or feta for a creamier texture and different taste profile.
- If you prefer a sweeter sauce, add a touch of maple syrup or brown sugar to the pumpkin mixture.
- For a heartier meal, consider incorporating cooked chicken or shrimp to the pasta before serving.
- Consider replacing heavy cream with coconut cream and using vegan butter for a vegan option.
- Add a pinch of red pepper flakes for a spicy kick.
- Stir in toasted pine nuts or walnuts for added texture.
- Add sautéed spinach, kale, or roasted Brussels sprouts for extra nutrients.
- Blend in other herbs like thyme or rosemary for added depth of flavor.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze for up to 2 months; thaw in the refrigerator and reheat on the stove over low heat, adding broth or cream to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 25g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A