Go Back
–+ servings

Creamy Pumpkin Sage Pasta

This creamy Pumpkin Sage Pasta dish is the ultimate fall comfort food. It's quick + simple to make and so delicious to eat.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 375g box pasta
  • 1 tbsp butter
  • 1 cloves garlic (minced)
  • 2-3 sage leaves (finely chopped, plus more for serving)
  • 1 tbsp flour
  • 1 cup milk
  • 1 cup pumpkin puree
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1/4 cup grated parmesan cheese (plus more for serving)
  • for garnish: grated parmesan cheese, chopped sage, black pepper

Method
 

  1. Cook pasta according to package directions and reserve about 1/4 cup of the pasta water for later.
  2. Melt butter in a large saucepan or pot over medium heat. Add minced garlic and sage and sauté for 2-3 minutes until fragrant. Add flour and stir until everything is combined.
  3. Increase heat to medium-high and slowly whisk in the milk. Continue to whisk for 3-5 minutes until the mixture thickens.
  4. Whisk in the pumpkin puree, then stir in the spices. Reduce heat, and stir in the parmesan cheese. Continue to stir until the mixture is smooth and creamy. Taste, and adjust spices as necessary. Here you can also add another splash or two of milk if the sauce appears too thick.
  5. Add the cooked pasta and reserved pasta water, stirring everything together until the noodles are well-coated with sauce.
  6. Divide into bowls and garnish with chopped sage. Serve with parmesan cheese and additional black pepper. Enjoy!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure the pasta doesn't stick together, make sure to stir it occasionally while cooking and add a generous amount of salt to the boiling water.
  • If your sauce seems too thick after adding the pasta, gradually whisk in more reserved pasta water, a tablespoon at a time, until you reach your desired creaminess.
  • For a gluten-free version, swap out regular pasta with a gluten-free variety, and you can also use almond milk or coconut cream in place of regular milk for a non-dairy option.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stove over low heat, adding a splash of milk to loosen the sauce if needed.
  • Watch the garlic closely while sautéing; it should be fragrant and lightly golden, not browned, to avoid bitterness in your sauce.

Tried this recipe?

Let us know how it was!