Creamy Pumpkin Sage Pasta Recipe
Introduction
This creamy pumpkin pasta is a comforting and flavorful dish perfect for chilly evenings or when you crave something cozy. With tender rigatoni coated in a silky pumpkin sauce infused with sage and Parmesan, it’s both simple and satisfying.
Ingredients
- 6 oz rigatoni pasta
- 1 tbsp butter
- 2 cloves garlic (minced)
- 1 tsp finely chopped fresh sage (or 1/2 tsp dried)
- 1/2 cup canned pumpkin purée (not pie filling)
- 3/4 cup heavy cream (or substitute half-and-half for lighter)
- 1/4 cup grated Parmesan cheese
- Pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: 1 tbsp lemon juice or white wine (to brighten)
Instructions
- Step 1: Bring a pot of salted water to a boil and cook the rigatoni until al dente. Before draining, scoop out about ½ cup of the pasta water and set it aside.
- Step 2: While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sage, sautéing for 1–2 minutes until fragrant but not browned.
- Step 3: Stir in the pumpkin purée and cook for about a minute to mellow its flavor. Then pour in the cream, stirring until the sauce is smooth and combined.
- Step 4: Add Parmesan, nutmeg, salt, and pepper. Let the sauce simmer gently for a couple of minutes until it thickens slightly. If it gets too thick, add a splash of the reserved pasta water to loosen it.
- Step 5: Toss the drained pasta into the skillet and mix thoroughly to coat each piece with the sauce. Add more pasta water if needed to help the sauce cling nicely.
- Step 6: Taste and adjust seasoning. For a bright note, stir in lemon juice or a splash of white wine if desired.
- Step 7: Serve immediately, topping with extra Parmesan and crispy sage leaves if available. Enjoy warm for a cozy meal.
Tips & Variations
- Use half-and-half instead of heavy cream for a lighter sauce without losing creaminess.
- For extra texture, add toasted pine nuts or crispy bacon on top.
- Fresh sage works best, but dried sage can be used in a pinch—reduce quantity to avoid bitterness.
- If you don’t have rigatoni, penne or another tube-shaped pasta also works well to hold the sauce.
Storage
Store leftover pumpkin pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk and gently warm on the stove or microwave to restore creaminess without drying out the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, you can roast fresh pumpkin until tender, then puree it until smooth as a substitute. Keep in mind fresh pumpkin may be less sweet, so adjust seasoning accordingly.
Is this dish suitable for vegetarian diets?
Yes, this recipe is vegetarian as long as you use Parmesan cheese that is free of animal rennet. For a vegan version, substitute cream with coconut milk and use a vegan cheese alternative.
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Creamy Pumpkin Sage Pasta Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
This Creamy Pumpkin Pasta is a comforting and flavorful dish perfect for fall or any time you’re craving a cozy, rich meal. Featuring tender rigatoni coated in a luscious pumpkin and cream sauce infused with garlic, sage, nutmeg, and Parmesan, it’s an elegant yet simple pasta recipe that can be prepared in under 30 minutes. The addition of a splash of pasta water and optional lemon juice or white wine brightens the sauce, making every bite silky and delicious.
Ingredients
Pasta
- 6 oz rigatoni pasta
Sauce
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tsp finely chopped fresh sage (or 1/2 tsp dried sage)
- 1/2 cup canned pumpkin purée (not pie filling)
- 3/4 cup heavy cream (or half-and-half for lighter option)
- 1/4 cup grated Parmesan cheese
- Pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
Optional
- 1 tbsp lemon juice or white wine (to brighten the sauce)
- Extra Parmesan cheese for topping
- Crispy sage leaves for garnish
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and cook the rigatoni until perfectly al dente, according to package instructions. Before draining, scoop out about ½ cup of the pasta cooking water and set it aside for later use.
- Sauté Aromatics: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and chopped sage, sautéing for 1–2 minutes until fragrant but before the garlic browns.
- Add Pumpkin and Cream: Stir in the pumpkin purée and cook for about a minute to mellow its flavor. Then pour in the heavy cream and stir until the mixture becomes silky and fully combined.
- Season and Thicken Sauce: Add grated Parmesan, a pinch of nutmeg, salt, and pepper. Let the sauce simmer on low heat for a couple of minutes until it slightly thickens. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.
- Toss Pasta in Sauce: Add the drained cooked pasta to the skillet and toss well to coat all the rigatoni evenly with the sauce. Add more reserved pasta water if necessary to achieve the desired consistency.
- Adjust Flavor: Taste the pasta and, if desired, brighten the flavors with a squeeze of lemon juice or a splash of white wine. Stir to combine.
- Serve: Plate the pasta, then top with extra Parmesan cheese and optionally sprinkle with crispy sage leaves. Serve warm and enjoy the cozy, creamy flavors.
Notes
- You can substitute half-and-half for heavy cream for a lighter sauce.
- To make crispy sage leaves, fry fresh sage in butter until crisp and sprinkle on top for added texture and flavor.
- Reserve pasta water carefully, as the starch helps loosen and bind the sauce to the pasta.
- Do not use pumpkin pie filling, as it contains added sugars and spices not suitable for this savory dish.
- If you prefer vegan, substitute butter with olive oil, use a plant-based cream alternative, and vegan Parmesan-style cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: pumpkin pasta, creamy pumpkin sauce, fall pasta recipe, rigatoni pumpkin pasta, easy pasta dinner, sage pasta sauce
