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To make creamy pumpkin sage pasta, you will need: - 12 oz fettuccine pasta - 1 cup pumpkin puree (canned or homemade) - 1 cup heavy cream - 1 tablespoon olive oil - 4 cloves garlic, minced - 1 small onion, finely chopped - 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried sage) - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1/3 cup grated Parmesan cheese - Fresh sage leaves for garnish You can swap some ingredients if you need. Here are some ideas: - Use whole wheat pasta for a healthier option. - Swap heavy cream for coconut milk for a dairy-free version. - Use vegetable broth instead of olive oil for a lighter flavor. - If you don’t have sage, thyme or rosemary work well too. Fettuccine is the star of this dish, but you can get creative! Here are some great pasta options: - Tagliatelle for a similar texture and taste. - Penne for a fun shape that holds sauce well. - Gluten-free pasta if you need a gluten-free option. Choosing the right pasta can make your creamy pumpkin sage pasta even better! {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring the water to a boil. Once boiling, add 12 ounces of fettuccine pasta. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. When done, reserve half a cup of pasta water. Then drain the pasta and set it aside. In a large skillet, pour in one tablespoon of olive oil. Heat the oil over medium heat. Next, add one small onion, finely chopped. Sauté the onion for about 3 to 4 minutes until it turns translucent. Then, add four cloves of minced garlic and cook for one more minute. The garlic will smell great! Now, stir in one cup of pumpkin puree. You can use canned pumpkin or make your own. Next, add one cup of heavy cream and mix well. Bring this mixture to a gentle simmer. Then, add one teaspoon of fresh sage, finely chopped, along with half a teaspoon of nutmeg. Season with salt and pepper to taste. Let this cook for about five minutes, stirring occasionally. Now it’s time to combine the pasta with the sauce. Add the drained fettuccine to the skillet with the pumpkin sauce. Toss the pasta gently to coat it evenly in the sauce. If the sauce seems too thick, add some reserved pasta water a little at a time. This will help reach your desired sauce consistency. Finally, stir in one-third cup of grated Parmesan cheese. Mix until the cheese melts and the sauce becomes creamy. Adjust the seasoning with more salt and pepper if needed. Your creamy pumpkin sage pasta is now ready to serve! To make great pasta, start with plenty of water. Use a large pot and add a good amount of salt. This salt helps to flavor the pasta. Bring the water to a boil before adding your fettuccine. Cook it until it is al dente, which means it should still have a bit of bite. Check the package for cooking time, and taste it to be sure. Reserve half a cup of pasta water before draining. This water can help adjust your sauce later. Sage adds a warm, earthy taste to your dish. Fresh sage has a stronger flavor than dried sage, so use it wisely. If you have fresh sage, chop it finely and add it to the sauce. If using dried sage, use less. Just half a teaspoon will do. Adding sage early in the cooking process helps its flavor spread throughout the sauce. Feel free to add extra sage leaves as a garnish for a burst of flavor and color. Your sauce should be creamy but not too thick. If it feels heavy, add some reserved pasta water. Start with a little and stir it in until you reach the right texture. The pasta water helps the sauce cling to the noodles better. If your sauce is too thin, let it simmer for a few minutes. This will help it thicken. Always taste and adjust seasonings before serving. A little extra salt or pepper can make a big difference! Pro Tips Use Fresh Sage: Fresh sage adds a vibrant flavor that dried sage can’t replicate. If possible, opt for fresh herbs for the best taste. Adjust Thickness: If the sauce is too thick, gradually add more reserved pasta water until you reach your desired consistency. Cheese Variations: Experiment with different cheeses like Gruyère or goat cheese for a unique twist on flavor and creaminess. Perfect Pasta Cooking: Make sure to cook the pasta just until al dente, as it will continue to cook a bit when mixed with the sauce. {{image_2}} You can make this creamy pumpkin sage pasta gluten-free. Just swap out regular fettuccine for gluten-free pasta. Many brands offer great gluten-free options made from rice or quinoa. They cook similarly, so you won’t lose any flavor or texture. Just follow the package instructions for best results. To make this dish vegan, replace the heavy cream and Parmesan cheese. Use coconut cream or a cashew cream instead of heavy cream. For the cheese, try nutritional yeast for a cheesy flavor. You can also use a vegan Parmesan cheese. This way, you keep the dish creamy and delicious without any animal products. You can easily add protein or vegetables to this dish. For protein, consider grilled chicken, shrimp, or even chickpeas. They all pair well with the creamy sauce. For veggies, add spinach, mushrooms, or roasted butternut squash. These options not only add nutrition but also enhance the dish's flavor and texture. Just sauté them before adding to the sauce for the best results. After you enjoy your creamy pumpkin sage pasta, let it cool. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to cover it well to keep it fresh. You can also separate the sauce from the pasta. This helps keep the pasta from getting soggy. To reheat, you can use a microwave or a skillet. If using the microwave, heat it in short bursts. Stir in between to make sure it warms evenly. If using a skillet, add a splash of water or cream. Heat over low until warm, stirring gently. This keeps the pasta creamy and delicious. You can freeze the creamy pumpkin sage pasta for later. Place the cooled dish in a freezer-safe container. It will last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Then, reheat it using the methods above. Enjoying this dish later is easy and tasty! Yes, you can use fresh pumpkin. Start by cutting the pumpkin into pieces. Bake it until soft, then scoop out the flesh. Blend it until smooth. This gives a fresh flavor to your dish. You may need to adjust the cooking time for the sauce. Fresh pumpkin has more moisture than canned, so add a bit more cream if needed. To lighten this dish, swap heavy cream for half-and-half or a plant-based milk. You could also use less cheese or a lower-fat cheese. Instead of fettuccine, try whole wheat pasta or zucchini noodles. These choices keep the flavor but reduce calories. Remember to taste as you go. Adjust seasonings to keep it tasty. This pasta pairs well with a fresh salad. A simple green salad adds crunch and balance. Garlic bread complements the creamy sauce too. For a protein boost, serve grilled chicken or sautéed shrimp on the side. Roasted vegetables can add color and flavor to your meal. Each option brings out the best in this dish. This guide covered everything you need for creamy pumpkin sage pasta. We discussed key ingredients and tasty substitutes, plus steps to cook the dish perfectly. You learned how to enhance flavor and adjust sauce consistency. We also explored variations for gluten-free or vegan diets and offered tips for storing leftovers. In the end, this simple dish can impress anyone. Now, you can enjoy a warm, comforting meal made just how you like it. Happy cooking!

Creamy Pumpkin Sage Pasta

A delicious and creamy pasta dish featuring pumpkin and sage, perfect for fall.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 12 oz fettuccine pasta
  • 1 cup pumpkin puree (canned or homemade)
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried sage)
  • 1 teaspoon nutmeg
  • to taste salt and pepper
  • 1 third cup grated Parmesan cheese
  • for garnish fresh sage leaves

Instructions
 

  • In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.
  • Stir in the pumpkin puree and heavy cream until well combined. Bring the mixture to a gentle simmer, then add the chopped sage, nutmeg, salt, and pepper. Let it cook for about 5 minutes, stirring occasionally.
  • Add the cooked fettuccine to the skillet with the pumpkin sauce. Toss the pasta to coat evenly, adding some reserved pasta water a little at a time until the desired consistency is reached.
  • Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with more salt and pepper if needed.
  • Plate the pasta in bowls or on a large serving platter, and garnish with fresh sage leaves and additional Parmesan cheese if desired.

Notes

Adjust seasoning to taste and serve with extra Parmesan cheese.
Keyword creamy, pasta, pumpkin, sage