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Pumpkin Sage Pasta

A comforting and creamy pasta dish featuring pumpkin puree and fresh sage, perfect for autumn dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz pasta of choice Cooked until al dente
Sauce Ingredients
  • 1 cup pumpkin puree Canned or homemade
  • 2 tbsp olive oil For sautéing
  • 1 medium onion, chopped Adds sweetness and depth
  • 2 cloves garlic, minced Enhances flavor
  • 1 tsp fresh sage, chopped Can substitute with dried sage
  • 1/2 cup vegetable broth To thin the sauce if needed
  • to taste Salt and pepper For seasoning
  • to taste Parmesan cheese Optional for serving

Method
 

Cooking Pasta
  1. Boil a pot of water with a generous pinch of salt. Add pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
Sautéing Aromatics
  1. In a large skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, then add minced garlic and fresh sage, cooking for another minute until fragrant.
Making Sauce
  1. Stir in pumpkin puree and vegetable broth, mixing well. Let it simmer for 3-5 minutes, adding reserved pasta water for desired consistency.
Combining
  1. Toss the cooked pasta into the skillet, coating thoroughly with the creamy sauce. Season with salt and pepper.
Serving
  1. Plate the Pumpkin Sage Pasta, topping with Parmesan cheese if desired. Enjoy!

Notes

For gluten-free options, substitute with gluten-free pasta or sweet potatoes instead of pumpkin. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat with a splash of water or broth to maintain creaminess.