Pumpkin Sage Pasta Recipe

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Fall is the perfect time to cozy up with a bowl of something warm and comforting, and this pumpkin sage pasta recipe hits all the right spots.

Imagine twirling creamy, velvety pasta around your fork, with the subtle sweetness of pumpkin and the earthy, aromatic touch of sage.

This dish feels like a hug from autumn itself, blending rich flavors with a simplicity that makes it ideal for weeknight dinners or a special weekend meal.

I love how the pumpkin creates a luscious sauce without being heavy, and the sage adds that perfect herbal note that screams fall.

Whether you’re cooking for yourself, your family, or a small gathering of friends, this recipe is sure to impress with its balance of flavors and ease of preparation.

Let’s get into why this dish is a must-try and how you can make it at home!

Cozy Pumpkin Sage Pasta | Creamy Vegetarian Dinner

Why You’ll Love This Pumpkin Sage Pasta Recipe

This pumpkin sage pasta recipe is a fall favorite that combines simplicity with bold, seasonal flavors.

The creamy pumpkin sauce clings beautifully to the pasta, while sage and a hint of nutmeg bring warmth and depth.

It’s quick enough for a busy evening but feels special enough for a cozy date night or dinner party.

Rich yet light: The pumpkin puree creates a creamy texture without the heaviness of traditional cream-based sauces.
Seasonal vibes: Perfectly captures the essence of fall with warm, comforting flavors.
Quick and easy: Ready in about 30 minutes, making it ideal for weeknights.
Versatile: Works with various pasta shapes and can be customized with add-ins like protein or veggies.
Crowd-pleaser: Its unique flavor profile is sure to impress guests or family.

Read Also: Pumpkin Spice Latte Recipe

Ingredients

To make this pumpkin sage pasta, you’ll need a handful of simple, wholesome ingredients that come together to create something magical.

Most of these are pantry staples or easy to find at your local grocery store.

Pasta (rigatoni, fettuccine, or pappardelle) – 12 oz (340 g)
Pumpkin puree – 1 cup (240 g)
Heavy cream – ½ cup (120 ml)
Parmesan cheese, grated – ½ cup (50 g)
Fresh sage leaves – 8–10 leaves
Garlic – 2 cloves, minced
Olive oil – 2 tbsp (30 ml)
Butter – 2 tbsp (28 g)
Vegetable broth – ½ cup (120 ml)
Nutmeg – ¼ tsp (1 g)
Salt – 1 tsp (6 g), or to taste
Black pepper – ½ tsp (2 g), or to taste
Optional: Toasted walnuts – ¼ cup (30 g), for garnish

Read Also: Healthy Homemade Pesto Recipe

Kitchen Equipment Needed

You don’t need fancy gadgets to whip up this pumpkin sage pasta, but having the right tools makes the process smooth and enjoyable.

Here’s what you’ll need to get started.

Large pot – For boiling pasta.
Colander – To drain the pasta.
Large skillet – For making the sauce.
Wooden spoon – For stirring the sauce.
Garlic press – Optional, for mincing garlic.
Measuring cups – For precise measurements of liquids and dry ingredients.
Measuring spoons – For spices and small quantities.
Cheese grater – For freshly grating Parmesan.
Tongs – For tossing pasta in the sauce.
Cutting board – For chopping sage and garlic.

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Step-by-Step Instructions: How to Make Pumpkin Sage Pasta

This pumpkin sage pasta comes together in just a few steps, and I’ve broken it down to make it super easy to follow, even if you’re new to cooking. Let’s create this cozy dish!

1. Cook the Pasta

Fill a large pot with 4 quarts (4 liters) of water and bring it to a rolling boil over high heat.
Add 1 tbsp (18 g) of salt to the water to season the pasta as it cooks.
Add 12 oz (340 g) of pasta (rigatoni, fettuccine, or pappardelle work great) and cook according to package instructions until al dente, usually 8–10 minutes.
Stir occasionally with a wooden spoon to prevent sticking.
Reserve 1 cup (240 ml) of pasta water before draining the pasta in a colander.
Set the pasta aside, but don’t rinse it—the starch helps the sauce cling.

2. Prepare the Sage and Garlic

While the pasta cooks, finely chop 8–10 fresh sage leaves on a cutting board to release their aroma.
Mince 2 cloves of garlic using a garlic+press or a knife for a fine texture.
If using toasted walnuts for garnish, roughly chop ¼ cup (30 g) and set aside.

3. Make the Pumpkin Sage Sauce

Heat 2 tbsp (30 ml) of olive oil and 2 tbsp (28 g) of butter in a large skillet over medium heat until the butter melts and starts to foam.
Add the minced garlic and chopped sage to the skillet, stirring with a wooden spoon for 1–2 minutes until fragrant but not browned.
Stir in 1 cup (240 g) of pumpkin puree and ½ cup (120 ml) of vegetable broth, whisking to combine into a smooth base.
Add ½ cup (120 ml) of heavy cream, ¼ tsp (1 g) of nutmeg, 1 tsp (6 g) of salt, and ½ tsp (2 g) of black pepper.
Simmer the sauce for 5–7 minutes, stirring occasionally, until it thickens slightly. If it’s too thick, add a splash of reserved pasta water to reach your desired consistency.

4. Combine Pasta and Sauce

Add the cooked pasta to the skillet with the sauce, using tongs to toss and coat evenly.
Stir in ½ cup (50 g) of grated Parmesan cheese until melted and incorporated into the sauce.
If the sauce feels too thick, gradually add more reserved pasta water, 1–2 tbsp at a time, until it’s creamy and coats the pasta well.
Taste and adjust seasoning with additional salt or black pepper if needed.

5. Serve and Garnish

Divide the pasta among 4 plates or bowls using tongs.
Sprinkle with additional Parmesan cheese and the optional toasted walnuts for a crunchy finish.
Garnish with a few small sage leaves for a beautiful presentation.
Serve immediately while hot for the best flavor and texture.

Read Also: Creamy Tomato Basil Soup Recipe

Tips for The Best Pumpkin Sage Pasta

To ensure your pumpkin sage pasta turns out perfectly every time, follow these tips for maximum flavor and texture. These little tricks can make a big difference!

Use fresh sage for the best flavor; dried sage is less aromatic and can taste bitter.
Choose a high-quality pumpkin puree without added spices or sugar for a clean, natural taste.
Cook pasta al dente to prevent it from becoming mushy when mixed with the sauce.
Reserve extra pasta water in case you need to thin the sauce during tossing.
Toast walnuts in a dry skillet over medium heat for 3–4 minutes to enhance their nutty flavor.
Use freshly grated Parmesan cheese for better melting and richer taste compared to pre-grated.
Taste the sauce before adding the pasta to adjust salt and black pepper to your preference.

Read Also: Healthy Pasta Salad Recipe

Serving Suggestions

This pumpkin sage pasta is a star on its own, but pairing it with the right sides or drinks can elevate the meal to a whole new level.

Think cozy, complementary flavors that enhance the fall vibe.

Serve with Roasted Brussels Sprouts with Bacon for a smoky, crispy side.
Pair with a glass of Mulled Apple Cider for a warm, autumnal drink.
Add a light Watermelon Feta Salad with Mint to balance the richness with fresh, summery notes.
Offer a slice of Healthy Cornbread to soak up any extra sauce.
Finish the meal with a Healthy Pumpkin Pie for a sweet, seasonal dessert.

Read Also: Fall Dinner Recipes

Variations of Pumpkin Sage Pasta

This pumpkin sage pasta is wonderfully versatile, and you can tweak it to suit your tastes or dietary needs.

Here are some creative ways to switch things up.

Vegan version: Swap heavy cream for coconut milk and use nutritional yeast instead of Parmesan cheese.
Gluten-free: Use gluten-free pasta like rice or quinoa-based varieties.
Protein boost: Add grilled chicken breast or shrimp for a heartier dish.
Spicy kick: Stir in ¼ tsp (1 g) of red pepper flakes with the garlic for a subtle heat.
Veggie-packed: Toss in sautéed spinach or mushrooms for extra texture and flavor.
Cheesy twist: Mix in ¼ cup (25 g) of crumbled goat cheese for a tangy, creamy variation.

Read Also: Vegan Fall Recipes

Creamy Pumpkin Sage Pasta | One-Pot Fall Recipe

Storage and Reheating

This pumpkin sage pasta stores well, making it a great option for meal prep or enjoying leftovers.

Follow these tips to keep it tasting fresh.

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze in a freezer-safe container for up to 2 months; thaw in the fridge overnight before reheating.
Reheat in a skillet over low heat with a splash of vegetable broth or water to restore creaminess.
Alternatively, microwave in a microwave-safe dish on medium power for 1–2 minutes, stirring halfway.
Avoid reheating multiple times to maintain texture and flavor.

Read Also: Healthy Dinner Recipes for Family

Nutritional Facts

Here’s a breakdown of the nutritional content for one serving (based on 4 servings) of pumpkin sage pasta, assuming standard ingredients and no optional garnishes.

Calories: 450 kcal
Protein: 12 g
Fat: 22 g (Saturated: 10 g)
Carbohydrates: 55 g
Fiber: 4 g
Sugar: 4 g
Sodium: 700 mg

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Health Benefits of Key Ingredients

This pumpkin sage pasta isn’t just delicious—it’s packed with ingredients that offer health benefits, making it a nutritious choice for fall meals.

The star players like pumpkin and sage bring both flavor and wellness perks.

Pumpkin puree: Rich in vitamin A, which supports eye health, and packed with fiber for digestion.
Sage: Contains antioxidants and has anti-inflammatory properties that may support brain health.
Garlic: Boosts immunity and may help lower cholesterol levels.
Olive oil: A heart-healthy fat with anti-inflammatory benefits.
Parmesan cheese: Provides calcium and protein, supporting bone health.

FAQs About Pumpkin Sage Pasta

1. Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling has added sugar and spices that can throw off the savory balance of this dish. Stick with pure pumpkin puree for the best results. Check the label to ensure it’s 100% pumpkin with no additives.

2. What pasta shapes work best for this recipe?

Rigatoni, fettuccine, or pappardelle are ideal because their shapes hold the creamy sauce well. You can also use penne or farfalle, but avoid very thin pastas like spaghetti, as they may not carry the sauce as effectively.

3. Can I make this dish ahead of time?

Yes, you can prepare the sauce up to 2 days in advance and store it in the fridge. Cook the pasta fresh and combine with the reheated sauce for the best texture. Reheat gently with a splash of vegetable broth.

4. Is this recipe kid-friendly?

Absolutely! The sauce is creamy and mild, appealing to kids. If they’re sensitive to sage’s strong flavor, reduce it to 4–5 leaves or blend the sauce for a smoother texture.

5. Can I make this dish dairy-free?

Yes, substitute heavy cream with coconut milk or a plant-based cream, and use nutritional yeast or a dairy-free Parmesan alternative for a creamy, cheesy flavor.

Read Also: Vegetarian Fall Recipes

Final Thoughts

This pumpkin sage pasta recipe is the kind of dish that makes fall feel extra special. It’s warm, comforting, and so easy to whip up, yet it tastes like you spent hours in the kitchen.

The creamy pumpkin sauce and fragrant sage come together to create a meal that’s as cozy as a crisp autumn evening.

I love making this for my family on chilly nights, and it always brings smiles to the table.

Give this pumpkin sage pasta a try, and let me know in the comments how it turned out or share your favorite way to serve it!

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Why You’ll Love This Pumpkin Sage Pasta Recipe

Ingredients

Kitchen Equipment Needed