Pumpkin Pasta with Sage & Parmesan

creamy pumpkin pasta topped with crispy chopped sage leaves

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!

Author : Aline Cueni

5 from 1 vote

Prep Time :10

Cook Time :40

Total Time :50

Servings : 2

Calories : 564kcal

Ingredients

Roasted Pumpkin Puree

300 g (300 g) red kuri squash, see notes
2 shallots
1 clove garlic
1 tablespoon olive oil
½ teaspoon smoked paprika, or regular paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 cup (240 ml) water, or vegetable stock

Pasta

7 oz (200 g) rigatoni, or pasta of choice
1 tablespoon olive oil
10 leaves fresh sage
2 tablespoon tomato paste
½ cup (120 ml) heavy cream
⅓ cup (30 g) parmesan cheese, grated
1 tablespoon lemon juice
more parmesan cheese to serve

Instructions

Pumpkin Puree: Preheat your oven to 400°F (200°C).
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. → If you like a bit of spice, toss in a pinch of red pepper flakes!
Stir in the heavy cream and pumpkin purée. 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.