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To make Pumpkin Sage Pasta, you will need the following ingredients: - 12 oz fettuccine or your pasta of choice - 1 cup pumpkin puree (canned or fresh) - 2 tablespoons unsalted butter - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 small onion, finely chopped - 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage) - ½ cup vegetable broth - ½ cup heavy cream (or coconut cream for a vegan option) - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - Fresh sage leaves for garnish - Toasted pine nuts for topping (optional) If you want to change things up, here are some choices: - Pasta: Use whole wheat or gluten-free pasta. - Pumpkin: Substitute butternut squash puree for a different flavor. - Cream: Use almond milk or cashew cream for a lighter sauce. - Cheese: Try feta or goat cheese for a tangy twist. - Nuts: Walnuts or pecans can replace pine nuts for crunch. Look for fresh and organic ingredients whenever possible. - Pumpkin Puree: Choose canned puree with no added sugar. If using fresh, roast it first. - Sage: Fresh sage adds more flavor. Look for vibrant leaves at your local market. - Cheese: Buy high-quality Parmesan for the best taste. Look for it at specialty cheese shops. - Pasta: Select pasta made from whole grains for added nutrition. Most grocery stores carry these. This list will help you gather what you need for a creamy, flavorful dish. Enjoy your cooking! {{ingredient_image_1}} Begin by boiling a large pot of salted water. Add 12 ounces of fettuccine or your favorite pasta. Cook it according to the package instructions until it’s al dente. Keep about 1 cup of the pasta water before draining and setting the pasta aside. In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat. Once melted, add 1 small finely chopped onion. Cook for about 3-4 minutes until the onion turns translucent. Then, add 3 cloves of minced garlic and 1 teaspoon of chopped fresh sage. Cook for another minute until you smell a lovely aroma. Next, stir in 1 cup of pumpkin puree and 1/2 cup of vegetable broth. Mix everything well and let it simmer for about 5 minutes. This allows the flavors to blend nicely. After that, reduce the heat to low and pour in 1/2 cup of heavy cream. Stir continuously for another 3-4 minutes until the sauce thickens. Now it’s time to combine! Add the cooked pasta to the skillet, tossing to coat it evenly with the creamy pumpkin sauce. If the sauce is too thick, slowly add some reserved pasta water until you reach your desired consistency. Plate the pasta in bowls. For a nice touch, garnish it with fresh sage leaves and optional toasted pine nuts. This adds great texture and flavor. Serve warm and enjoy your delicious pumpkin sage pasta! To get the right creaminess, use heavy cream. If you prefer a vegan option, coconut cream works well too. Add the cream slowly after mixing the pumpkin and broth. This helps it blend smoothly. Keep the heat on low to avoid curdling. If the sauce is too thick, mix in reserved pasta water. This keeps it creamy without losing flavor. You can enhance the taste with a few simple changes. Try adding a pinch of nutmeg for warmth. A squeeze of lemon juice adds brightness. For a savory twist, mix in some sautéed mushrooms. If you like a bit of heat, red pepper flakes can spice things up. Fresh herbs, like thyme or rosemary, give a nice touch too. Many cooks make the same mistakes. One common error is cooking the pasta too long. It should be al dente, or slightly firm. Another mistake is not reserving enough pasta water. This water helps adjust the sauce's thickness. Lastly, don’t skip the cheese. It adds depth to the dish. Always taste and adjust salt and pepper before serving. Pro Tips Use Fresh Sage: Fresh sage has a more vibrant flavor compared to dried. If possible, use fresh sage for a more aromatic dish. Pasta Water is Key: Always reserve some pasta water before draining. It can help adjust the sauce's consistency and add flavor. Toasting Pine Nuts: Toast the pine nuts in a dry pan until golden before adding them as a topping. This enhances their flavor and adds crunch. Make it Vegan: Substitute heavy cream with coconut cream and Parmesan cheese with nutritional yeast for a delicious vegan alternative. {{image_2}} You can easily make this dish vegan. Replace the heavy cream with coconut cream. Use nutritional yeast instead of Parmesan cheese. These swaps keep the creaminess while adding new flavors. The pumpkin still shines through. If you need a gluten-free meal, choose gluten-free pasta. Many brands offer great options that taste good. Just follow the package directions for cooking time. The sauce and flavors stay delicious, so you won’t miss the gluten. Feel free to mix up the herbs. Thyme or rosemary can add a nice twist. You can also toss in spinach or kale for extra greens. Try adding toasted walnuts or pecans for crunch. These changes keep the dish fresh and exciting every time you make it. To store leftovers, let the pasta cool first. Place it in an airtight container. This keeps it fresh longer. You can store it in the fridge for up to three days. Make sure to label the container with the date. Reheat the pasta on the stove for best results. Add a splash of vegetable broth or water to prevent it from drying out. Heat over low to medium heat, stirring often. You can also use the microwave. Cover the dish with a damp paper towel to keep moisture in. Heat in short bursts, stirring in between. You can freeze Pumpkin Sage Pasta for later. Just make sure it is cool before freezing. Place it in a freezer-safe container, leaving some space for expansion. It can last in the freezer for about two months. To reheat, let it thaw in the fridge overnight before warming it up. Yes, you can use fresh pumpkin. Start by cooking the pumpkin until it's soft. Then, blend it until smooth. This adds a fresh flavor. Just make sure to measure one cup for the recipe. Fettuccine is my favorite for this dish. It holds sauce well. You can also use penne or farfalle. Choose any pasta you like, but pick one that has ridges for better sauce cling. To spice things up, add red pepper flakes. Start with a pinch and taste. You can also use a spicy sausage or sauté jalapeños with the onion. This gives the dish a nice kick. Yes, other cheeses work great! Try pecorino for a sharper taste. Nutritional yeast is a good vegan choice. It adds a cheesy flavor without dairy. Feel free to experiment with your favorites. Pumpkin Sage Pasta can be healthy! Pumpkin is full of vitamins and fiber. Use whole wheat pasta for more nutrients. You can also swap heavy cream with coconut cream for a lighter dish. This blog post detailed the key ingredients and steps for making Pumpkin Sage Pasta. We discussed how to source ingredients, cook the pasta perfectly, and enhance flavors. You learned tips for creaminess and avoiding common mistakes. Variations for vegan and gluten-free options add fun twists. Remember, storing and reheating leftovers keeps your dish fresh. Enjoy your cooking! With these easy steps, you'll impress everyone with this comforting meal.

Pumpkin Sage Pasta

A creamy and flavorful pasta dish featuring pumpkin and sage, perfect for fall.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 12 oz fettuccine or your pasta of choice
  • 1 cup pumpkin puree (canned or fresh)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon fresh sage, chopped (or ½ tsp dried sage)
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream (or coconut cream for a vegan option)
  • 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  • to taste Salt and pepper
  • for garnish Fresh sage leaves
  • for topping Toasted pine nuts (optional)

Instructions
 

  • Cook the Pasta: Start by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
  • Sauté Garlic and Onion: In a large skillet, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic and chopped sage, cooking for an additional minute until fragrant.
  • Add Pumpkin and Broth: Stir in the pumpkin puree and vegetable broth. Mix well and let it simmer for about 5 minutes, allowing the flavors to meld.
  • Creamy Mixture: Reduce heat to low and pour in the heavy cream, stirring continuously. Allow the mixture to simmer for another 3-4 minutes until it thickens slightly.
  • Combine: Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the creamy pumpkin sauce. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
  • Finish with Cheese: Stir in the grated Parmesan cheese and mix well, seasoning with salt and pepper to taste.
  • Serve: Plate the pasta in bowls, garnish with fresh sage leaves and toasted pine nuts (if using) for added texture and flavor.

Notes

Serve warm in rustic bowls, drizzled with extra olive oil, and topped with a sprinkle of Parmesan and whole sage leaves.
Keyword creamy, fall, pasta, pumpkin, sage