Creamy Pumpkin Sage Pasta (Printable)

Silky pumpkin and sage blend with cream and Parmesan for a rich, cozy pasta experience.

# What's Needed:

→ Vegetables

01 - 1 cup pumpkin purée, unsweetened
02 - 2 cloves garlic, minced
03 - 1 small yellow onion, finely chopped

→ Dairy

04 - 1 cup heavy cream
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons unsalted butter

→ Herbs & Spices

07 - 8 to 10 fresh sage leaves, finely chopped
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon salt, adjust to taste
10 - Pinch of nutmeg

→ Pantry

11 - 2 tablespoons olive oil
12 - 12 ounces dried pasta (fettuccine, penne, or preferred type)

# How to Make It:

01 - Boil pasta in a large pot of salted water following package directions. Reserve 1/2 cup cooking water, then drain pasta and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add onion and cook 3 to 4 minutes until translucent.
03 - Stir in minced garlic and chopped sage; cook for 1 to 2 minutes until fragrant.
04 - Add pumpkin purée, salt, pepper, and nutmeg. Cook, stirring frequently, for 2 to 3 minutes.
05 - Pour in heavy cream and stir until sauce is smooth. Simmer gently for 5 minutes.
06 - Stir grated Parmesan into sauce until melted. Adjust thickness with reserved pasta water if necessary.
07 - Toss cooked pasta with sauce in skillet and heat through for 1 to 2 minutes until well coated.
08 - Plate and garnish with additional Parmesan and sage if desired. Serve immediately.

# Tips for Success:

01 -
  • It comes together faster than you'd expect—thirty minutes from hungry to a bowlful of pure comfort.
  • The sage gives it personality without demanding much work from you, just a few leaves and suddenly it tastes like autumn knows what it's doing.
  • Rich and creamy but not heavy; it sits right on the line between cozy and elegant.
02 -
  • Don't drain all your pasta water—that starchy liquid is a lifesaver if your sauce gets too thick, and it also helps the sauce cling to the pasta better.
  • Sage can overpower if you're not careful, so start with a little less than the recipe calls for and taste as you go.
  • The moment the Parmesan is fully melted is the moment to stop stirring; keep going and you risk breaking it and creating a grainy texture.
03 -
  • Keep your heat at medium or medium-low; cream can break if it boils too aggressively, and you want everything to come together gently.
  • Reserve that pasta water before draining—it's the secret to a sauce that clings to pasta instead of sliding off.

Go Back