Creamy Pumpkin Pasta
This creamy pumpkin pasta blends velvety pumpkin purée, fresh sage, garlic, and Parmesan into a rich, comforting sauce tossed with pasta. Perfect for a quick fall dinner that feels gourmet but is ready in under 30 minutes.
Ingredients
- 12 oz 340 g pasta (fettuccine, linguine, or penne)
- 1 cup 240 g pumpkin purée
- 1 cup 240 ml heavy cream or coconut milk
- ½ cup 50 g grated Parmesan cheese
- 2 tbsp olive oil or butter
- 2 garlic cloves minced
- 6 –8 fresh sage leaves
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- ¼ cup 30 g toasted pumpkin seeds or walnuts (optional garnish)
Instructions
- Boil salted water and cook pasta until al dente. Reserve 1 cup pasta water, then drain.
- In a skillet, heat olive oil or butter over medium heat. Add garlic and sage, sauté for 1–2 minutes until fragrant.
- Stir in pumpkin purée, cream, and Parmesan. Whisk until smooth, adding pasta water as needed for desired consistency.
- Toss cooked pasta into the sauce until fully coated. Season with salt and pepper.
- Serve hot, garnished with extra Parmesan, pumpkin seeds, or walnuts.
Notes
For a dairy-free version, use coconut milk and vegan Parmesan.
Add red pepper flakes for heat or spinach for extra greens.
A pinch of nutmeg or smoked paprika adds depth to the sauce.
Nutrition
Calories: 420kcal
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