Print

Creamy Pumpkin Sage Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Pumpkin Sage Pasta is a quick and comforting fall dish made with velvety pumpkin puree, fresh sage, warm spices, and parmesan cheese. It’s a cozy vegetarian meal that comes together in just 25 minutes.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 12 oz pasta of choice (penne, shells, etc.)
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 6 fresh sage leaves, finely chopped
  • 2 tbsp all-purpose flour
  • 1 1/2 cups milk
  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1/2 cup grated parmesan cheese
  • Optional: extra parmesan, sage, and black pepper for garnish

Instructions

  1. Cook pasta according to package instructions. Reserve 1/4 cup pasta water, then drain and set aside.
  2. In a large pot over medium heat, melt butter. Add garlic and sage; sauté until fragrant (1–2 minutes).
  3. Stir in flour and cook for 1 minute to form a roux.
  4. Slowly whisk in milk and cook until the sauce thickens, about 3–4 minutes.
  5. Whisk in pumpkin puree, salt, pepper, cinnamon, nutmeg, and cayenne. Stir until well combined.
  6. Add parmesan cheese and stir until melted and sauce is creamy. Thin with a splash of milk if needed.
  7. Add cooked pasta and reserved pasta water. Toss to coat evenly in the sauce.
  8. Serve immediately with extra parmesan, sage, and black pepper if desired.

Notes

  • Use gluten-free pasta to make the dish gluten-free.
  • For a vegan version, use oat or almond milk and dairy-free parmesan.
  • Add spinach, kale, or protein like chicken or chickpeas for variation.
  • Boost creaminess with a splash of cream or spoonful of cream cheese.
  • Best enjoyed fresh, but stores well in the fridge for up to 4 days.

Nutrition