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
- Pasta fettuccine, linguine, or penne
- Pumpkin purée
- Heavy cream or coconut milk
- Parmesan cheese grated
- Fresh sage leaves
- Garlic cloves minced
- Olive oil or butter
- Salt and pepper to taste
- Optional: toasted pumpkin seeds or chopped walnuts for 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.