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Creamy One-Pot Pumpkin Sage Pasta

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A cozy, creamy pasta dish featuring pumpkin puree and crispy fresh sage, perfect for easy fall dinners. This one-pot recipe is quick, comforting, and full of autumn flavors.

Ingredients

Scale
  • 12 ounces dried fettuccine or linguine
  • 1 cup canned or homemade pumpkin puree (245 grams)
  • 10–12 fresh sage leaves, whole
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 3 cups vegetable broth (720 ml), low-sodium preferred
  • 1/2 cup heavy cream (120 ml)
  • 1/2 cup freshly grated Parmesan cheese (50 grams)
  • 2 tablespoons unsalted butter (28 grams), softened
  • 2 tablespoons olive oil (30 ml)
  • Pinch of freshly grated nutmeg
  • Salt and pepper to taste

Instructions

  1. Prep your ingredients: mince the garlic, chop the shallot, and rinse fresh sage leaves. Have your pumpkin puree and broth ready to go (about 5 minutes).
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat in a large deep skillet or wide pot. Add shallot and garlic, cooking until softened and fragrant, about 3-4 minutes, stirring often.
  3. In a separate small pan, heat remaining olive oil over medium heat. Fry sage leaves until crisp and slightly darker but not burnt, about 1-2 minutes per side. Drain on paper towels and set aside.
  4. Pour vegetable broth and pumpkin puree into the skillet with aromatics. Whisk gently to combine. Season lightly with salt, pepper, and a pinch of nutmeg. Bring to a gentle simmer.
  5. Add dried pasta directly into the simmering sauce, pressing it down so submerged. Stir occasionally to prevent sticking. Cook about 10-12 minutes until pasta is al dente and most liquid absorbed. Add splash of water or broth if sauce gets too thick.
  6. Stir in heavy cream, remaining butter, and Parmesan cheese until sauce is creamy and coats noodles. Taste and adjust salt and pepper.
  7. Plate the pasta and sprinkle crispy sage over the top. Optionally add extra Parmesan or a drizzle of olive oil before serving.

Notes

Keep an eye on the pasta while cooking and stir gently but often to prevent clumping. If sauce is too thick, add a splash of broth or cream to loosen. Crisp sage on medium heat and watch closely to avoid burning. For vegan version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast. Gluten-free pasta can be used with adjusted cooking times.

Nutrition

Keywords: pumpkin pasta, one-pot pasta, creamy pasta, fall dinner, sage pasta, easy weeknight dinner, cozy pasta recipe

Find it online: https://blingbite.com/creamy-one-pot-pumpkin-sage-pasta-recipe-easy-cozy-fall-dinner/