This creamy pumpkin pasta with fresh roasted pumpkin, Parmesan cheese, and crispy sage is the perfect cozy fall comfort dish – creamy, satisfying, and full of flavor!

creamy pumpkin pasta topped with crispy chopped sage leaves

Looking for a cozy, comforting fall meal? This Pumpkin Pasta Recipe with Sage & Parmesan is the perfect dish for cooler days when you’re craving something rich, flavorful, and oh-so-creamy! Combining the natural sweetness of pumpkin with the nutty, savory taste of Parmesan and the fragrant aroma of fresh sage, this pasta dish will quickly become a new favorite. Best of all? It’s super easy to make with just a few ingredients.

rigatoni tossed with pumpkin pasta sauce and topped with sage next to a pumpkin

In this recipe for pumpkin pasta sauce, the pumpkin is first roasted in the oven, which brings out its rich flavor and adds a hint of caramelization. I find this method far superior to using store-bought pumpkin purรฉe – itโ€™s well worth the extra time!

Once roasted, the pumpkin is blended into a smooth, silky purรฉe and transformed into a flavorful, creamy pumpkin pasta sauce. To finish, the dish is topped with crispy sage, adding a delicious crunch and extra depth of flavor. Itโ€™s the perfect way to elevate your pumpkin pasta dish!

Ingredients

See recipe card for quantities.

Pumpkin Pasta Ingredients
  • Pasta: I recommend using rigatoni or penne, but you can use anything you have.
  • Pumpkin: The easiest to use is Red Kuri Squash, as you can cook it with the skin on. Butternut is also delicious, though it needs to be peeled first.
  • Olive Oil, Paprika, Salt, Pepper: To season and roast the pumpkin. Hint: For a smoky flavor, use smoked paprika.
  • Shallots & Garlic: Adds a nice aromatic base to the sauce.
  • Tomato Paste: Gives the pumpkin sauce a slightly sweet, tomato flavor.
  • Heavy Cream: This adds a lovely creaminess to the sauce. I usually opt-in for half-and-half, which has WAY fewer calories than regular heavy cream.
  • Parmesan: Freshly grated Parmesan adds that nutty, salty kick, and elevates the dish to something truly special.
  • Fresh Sage: Sage brings a deep, earthy flavor that pairs beautifully with pumpkin. Be sure to use fresh sage.
  • Lemon Juice: To finish the dish.

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way โ€“ definitely recommended if youโ€™re a cooking beginner!

  1. Pumpkin Puree: Wash the pumpkin, cut it in half, scoop out the seeds with a spoon, and cut into cubes. Quarter the shallots, leave the garlic clove whole. Add it along with 1 tablespoon of olive oil, paprika, salt, and pepper into a baking dish and toss well.
  2. Roast in the preheated oven for 30 minutes, flipping halfway through.
  3. Remove from the oven, transfer to a blender along with 1 cup of water (or vegetable broth), and blend until smooth.
Pumpkin Pasta Recipe Step 1-3
  1. Pasta: Meanwhile, cook the rigatoni in a large pot of boiling salt water until al dente. Reserve some pasta cooking water, then drain the pasta through a colander.
  2. Crispy Sage: In a skillet, melt the olive oil over medium heat. Add the fresh sage leaves and fry on both sides for a few minutes until crispy. Remove from the oil, blot excess oil with a paper towel, let cool slightly, then finely chop. Set aside.
  3. Pumpkin Pasta Sauce: In the same skillet with the leftover oil, add the tomato paste and cook for 2 minutes, stirring constantly. โ†’ If you like a bit of spice, toss in a pinch of red pepper flakes!
  4. Stir in the heavy cream and pumpkin purรฉe. Gradually stir in the Parmesan until it melts into the sauce. Season with salt, pepper, and lemon juice.
  5. Add the cooked pasta to the sauce and toss for one minute until everything is coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Pumpkin Pasta Recipe Step 4-8
  1. Serve immediately with extra Parmesan on top and chopped crispy sage leaves for garnish. Enjoy your creamy pumpkin sage pasta! โค๏ธ
close up shot of creamy pumpkin pasta

Variations

  • Vegan Pumpkin Pasta: Swap the heavy cream with coconut milk, a plant-based cream, or make your own vegan cashew cream, and either use a dairy-free Parmesan substitute or omit the Parmesan entirely.
  • Gluten-Free โ€“ regular pasta can be replaced with gluten-free pasta (I love Barillasโ€™s gluten-free pasta).
  • Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the sauce. Feel free to season the pumpkin sauce to your liking. Spices like nutmeg, cinnamon, or cayenne pepper pair wonderfully with pumpkin.

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Storage Instructions

Store leftovers in an airtight container in the fridge. Stays fresh for up to 3 days. Reheat in the microwave or in a small pot. If the sauce has thickened too much, thin it out with a splash of water.

The pumpkin pasta sauce can be made ahead of time. Reheat and toss with freshly cooked pasta – perfect for a quick weeknight dinner!

More Pumpkin Recipes

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5 from 1 vote

Pumpkin Pasta with Sage & Parmesan

This creamy pumpkin pasta recipe with fresh roasted pumpkin, Parmesan cheese, and crispy sage is the perfect cozy fall comfort dish – creamy, satisfying, and full of flavor!
Servings: 2
calories :564kcal
Prep :10 minutes
Cook :40 minutes
Total :50 minutes

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Plus, enjoy weekly doses of recipe inspiration as a bonus!

Ingredients
 
 

Roasted Pumpkin Puree

  • 300 g red kuri squash, see notes
  • 2 shallots
  • 1 clove garlic
  • 1 tbsp olive oil
  • ยฝ tsp smoked paprika, or regular paprika
  • ยผ tsp salt
  • ยผ tsp black pepper
  • 1 cup water, or vegetable stock

Pasta

  • 7 oz rigatoni, or pasta of choice
  • 1 tbsp olive oil
  • 10 leaves fresh sage
  • 2 tbsp tomato paste
  • ยฝ cup heavy cream
  • โ…“ cup parmesan cheese, grated
  • 1 tbsp lemon juice
  • more parmesan cheese to serve

Instructions
 

  • Pumpkin Puree: Preheat your oven to 400ยฐF (200ยฐC).
  • Wash the pumpkin, cut it in half, scoop out the seeds with a spoon, and cut into cubes. Quarter the shallots, leave the garlic clove whole. Add it along with 1 tablespoon of olive oil, paprika, salt, and pepper into a baking dish and toss well.
  • Roast in the preheated oven for 30 minutes, flipping halfway through.
  • Remove from the oven, transfer to an immersion blender beaker along with 1 cup of water (or vegetable broth), and blend until smooth.
  • Pasta: Meanwhile, cook the rigatoni in a large pot of boiling salt water until al dente. Reserve some pasta cooking water, then drain the pasta through a colander.
  • Crispy Sage: In a skillet, melt the olive oil over medium heat. Add the fresh sage leaves and fry on both sides for a few minutes until crispy. Remove from the oil, blot excess oil with a paper towel, let cool slightly, then finely chop. Set aside.
  • Pumpkin Pasta Sauce: In the same skillet with the leftover oil, add the tomato paste and cook for 2 minutes, stirring constantly. โ†’ If you like a bit of spice, toss in a pinch of red pepper flakes!
  • Stir in the heavy cream and pumpkin purรฉe. Gradually stir in the Parmesan until it melts into the sauce. Season with salt, pepper, and lemon juice.
  • Add the cooked pasta to the sauce and toss for one minute until everything is coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
  • Serve immediately with extra Parmesan on top and chopped crispy sage leaves for garnish.

Notes

  • Pumpkin: The easiest to use is Red Kuri Squash, as you can cook it with the skin on. Butternut is also delicious, though it needs to be peeled first.
  • Vegan Pumpkin Pasta: Swap the heavy cream with coconut milk, a plant-based cream, or make your own vegan cashew cream, and either use a dairy-free Parmesan substitute or omit the Parmesan entirely.
  • Store any leftovers in an airtight container in the fridge. It will keep for up to 3 days. Reheat in the microwave or in a pan with a little water.

Nutrition

Calories :564kcal
carbohydrates :95g
Protein :23g
fat :10g
fiber :9g
sugar :12g

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