Go Back
Homemade Creamy Pumpkin Sage Pasta recipe photo
Print Recipe Save it for later

Creamy Pumpkin Sage Pasta

This Creamy Pumpkin Sage Pasta is a cozy, flavorful fall favorite ready in under 30 minutes with a rich, velvety sauce and aromatic sage.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 8 oz fettuccine pasta the perfect pasta shape to hold the creamy sauce
  • 2 cups pumpkin puree use pure pumpkin puree, not pumpkin pie filling
  • 1 cup heavy cream adds richness and smoothness to the sauce
  • 1/2 cup grated Parmesan cheese for that savory, umami punch
  • 1/4 cup chicken or vegetable broth keeps the sauce silky and light
  • 1 tablespoon olive oil for sautéing and depth of flavor
  • 1 teaspoon dried sage the star herb that elevates the dish
  • Salt to taste, essential for balancing flavors
  • Pepper to taste, freshly cracked for a little kick
  • Fresh sage leaves used as a garnish to brighten and add visual appeal

Instructions

  • Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the dried sage and sauté for about 1 minute until fragrant, being careful not to burn the herbs. Add the pumpkin puree, stirring to combine.
  • Pour in the chicken or vegetable broth and heavy cream. Stir well to create a smooth sauce. Reduce heat to low and let the mixture simmer for 3-5 minutes, allowing the flavors to meld.
  • Stir in the grated Parmesan cheese until melted and fully incorporated. Season with salt and freshly ground pepper to taste. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency.
  • Add the cooked fettuccine directly into the skillet, tossing gently to coat every noodle evenly with the creamy pumpkin sage sauce. Warm everything together for a minute or two.
  • Plate the pasta and garnish with fresh sage leaves for a pop of color and an extra layer of herbal aroma. Serve immediately for the best experience.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons
  • Grater

Notes

  • Use fresh sage when possible for a brighter, more complex flavor.
  • Reserve pasta water to adjust sauce consistency and help it cling better.
  • Grate your own Parmesan for freshness and better melting.
  • Simmer the sauce gently to avoid curdling and keep it silky.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with extra broth or cream.