Pumpkin-Cream Pasta with Crispy Sage

This Pumpkin-Cream Pasta with Crispy Sage is the ultimate fall comfort dish — silky, savory, and beautifully aromatic. The rich pumpkin cream sauce coats every strand of pasta with velvety perfection, while crispy sage adds a touch of elegance and crunch. It’s the kind of simple yet indulgent meal that feels restaurant-worthy but comes together in just 25 minutes.

Perfect for cozy date nights, weeknight dinners, or fall gatherings, this recipe captures the essence of the season in every bite — creamy, herby, and deeply comforting.

Why You’ll Love This Pumpkin-Cream Pasta

🎃 Creamy & Comforting: A luscious sauce made with pumpkin purée, cream, and Parmesan.
🌿 Aromatic Sage Crunch: Crispy fried sage takes the flavor (and texture) to the next level.
🕒 Quick & Easy: Ready in under 30 minutes — perfect for busy nights.
🍂 Cozy Fall Flavor: The perfect balance of savory, nutty, and slightly sweet notes.

Ingredients You’ll Need

• 12 oz fettuccine or linguine
• 2 tbsp unsalted butter (divided)
• 10–12 fresh sage leaves
• 2 cloves garlic, minced
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ tsp ground nutmeg
• Salt and black pepper, to taste
• ¼ cup reserved pasta water (as needed for thinning)

How to Make Pumpkin-Cream Pasta with Crispy Sage

Step 1 – Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ¼ cup of pasta water, then drain.

Step 2 – Fry the Sage:
In a large skillet, melt 1 tbsp butter over medium heat. Add sage leaves and fry until crisp (about 1 minute per side). Transfer to a paper towel–lined plate.

Step 3 – Make the Sauce:
In the same skillet, melt the remaining 1 tbsp butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in pumpkin purée, cream, Parmesan, and nutmeg. Cook for 2–3 minutes until smooth and creamy.

Step 4 – Combine:
Add the cooked pasta to the sauce, tossing to coat evenly. If needed, stir in a splash of pasta water to loosen the sauce. Season with salt and pepper to taste.

Step 5 – Serve:
Plate the pasta, top with crispy sage leaves, and sprinkle with extra Parmesan and cracked black pepper.

Tips for the Best Pumpkin-Cream Pasta

🧈 Don’t skip frying the sage: It adds a buttery crunch that elevates the dish.
🎃 Use pure pumpkin purée: Not the sweetened pie filling!
🧄 Add depth: A splash of white wine or a pinch of chili flakes gives the sauce extra character.
🍝 Make it richer: Add a little more Parmesan or a knob of butter at the end for gloss and flavor.

What to Serve With It

• Garlic bread or focaccia
• A crisp arugula salad with lemon vinaigrette
• Roasted Brussels sprouts or green beans
• A glass of chilled white wine (like Pinot Grigio or Chardonnay)

FAQs

Can I make it dairy-free?
Yes — use coconut cream and a dairy-free Parmesan alternative for a creamy vegan version.

How long does it keep?
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream.

Can I use another pasta shape?
Absolutely — penne, rigatoni, or tagliatelle all work beautifully with this sauce.

Conclusion

This Pumpkin-Cream Pasta with Crispy Sage is the essence of fall comfort in a bowl — rich, velvety, and irresistibly fragrant. Whether for a cozy night in or a romantic dinner for two, it’s a quick, elegant dish that never fails to impress. 🍂🍝💛