Pumpkin Sage Pasta

$- 12 oz fettuccine or pasta of choice - 1 cup pumpkin puree - 2 tablespoons unsalted butter - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 small onion, finely chopped - 1 teaspoon fresh sage, chopped - ½ cup vegetable broth - ½ cup heavy cream (or coconut cream) - ½ cup grated Parmesan cheese (or nutritional yeast) - Salt and pepper to taste - Fresh sage leaves for garnish - Toasted pine nuts (optional) Pumpkin sage pasta is a simple yet rich dish. You need a few key ingredients to bring it to life. First, choose your pasta. Fettuccine works well, but any pasta you love will do. Next, pick up a cup of pumpkin puree. This gives the dish its creamy texture and warm flavor. Butter and olive oil help sauté the onion and garlic. The sweet aroma of garlic makes your kitchen smell great. You will also need fresh sage. It adds a wonderful herbal flavor. If you don’t have fresh sage, dried works too. For the sauce, vegetable broth adds depth. Heavy cream gives it a nice richness. You can use coconut cream for a vegan option. Don’t forget the cheese! Parmesan cheese or nutritional yeast adds a savory kick. Finally, season with salt and pepper. Fresh sage leaves and toasted pine nuts make lovely toppings. These add color and extra crunch. With these ingredients, you are ready to make a delightful meal! {{ingredient_image_2}} - Boil a large pot of salted water. - Add 12 oz of fettuccine or your favorite pasta. - Cook until al dente, which takes about 8-10 minutes. - Before draining, reserve about 1 cup of the pasta water. - Drain the pasta and set it aside in a colander. - In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. - Add 1 small onion, finely chopped. Sauté for 3-4 minutes until it’s translucent. - Mix in 3 cloves of minced garlic and 1 teaspoon of chopped sage. Cook for 1 more minute until fragrant. - Stir in 1 cup of pumpkin puree and ½ cup of vegetable broth. - Mix well and let it simmer gently for 5 minutes. This helps the flavors meld. - Lower the heat and add ½ cup of heavy cream. - Stir continuously to mix it well. - Continue to simmer for another 3-4 minutes until it thickens. - Add the drained pasta to the skillet with the pumpkin sauce. - Toss well to coat the pasta evenly. - If the sauce is too thick, add some reserved pasta water until it reaches your preferred consistency. - Stir in ½ cup of grated Parmesan cheese. Mix until it’s fully incorporated. - Season with salt and pepper to taste, adjusting as needed. - Serve warm, garnished with fresh sage leaves and toasted pine nuts, if desired. To get the right sauce thickness, use the reserved pasta water. Add a little at a time. Stir well to mix. This makes the sauce creamy and smooth. Always taste your sauce before serving. Adjust the salt and pepper as needed. A little extra seasoning can make a big difference. Serve your pasta in rustic bowls for a cozy look. Drizzle a bit of olive oil on top. This adds flavor and a nice shine. For garnish, use fresh sage leaves. They look great and add a fresh taste. Toasted pine nuts make a tasty topping too. They add crunch and richness. Pair your pumpkin sage pasta with a light white wine. Choices like Sauvignon Blanc or Pinot Grigio work well. If you prefer a side salad, choose a simple green salad. A mix of fresh greens with a light vinaigrette complements the dish nicely. These pairings enhance the meal and balance the flavors. Pro Tips Choose Fresh Sage: Using fresh sage enhances the flavor profile significantly compared to dried sage. Look for vibrant green leaves for the best aroma and taste. Perfect Pasta Texture: Always cook pasta al dente. This will ensure a pleasant bite and that it holds up well when mixed with the creamy pumpkin sauce. Adjust Creaminess: If your sauce thickens too much, gradually add the reserved pasta water to reach your desired creamy consistency without diluting the flavors. Garnish Wisely: A sprinkle of toasted pine nuts adds a delightful crunch and nutty flavor that beautifully complements the creamy pumpkin sauce. {{image_4}} You can easily make this dish vegan. Just swap heavy cream for coconut cream. This change keeps the sauce rich and creamy. Instead of Parmesan cheese, use nutritional yeast. It adds a cheesy flavor without dairy. If you need a gluten-free option, choose gluten-free pasta. Rice or chickpea pasta works well. They have great texture and flavor. Just cook them according to the package instructions. Want to spice things up? Add cooked chicken or sausage to your pasta. You can also toss in extra spices. A pinch of red pepper flakes adds heat. Or try a dash of nutmeg for a warm touch. These additions make your dish even more exciting! To store leftovers of pumpkin sage pasta, let it cool first. Place the pasta in an airtight container. This keeps it fresh and safe. In the refrigerator, the pasta lasts for about three to four days. Make sure to check for any signs of spoilage before eating. Reheating is easy. You can use a microwave or a skillet. For the microwave, place the pasta in a bowl. Add a splash of water to keep it moist. Cover it loosely and heat in short bursts. Stir in between to warm evenly. If using a skillet, add a bit of oil or butter. Heat on low, stirring gently until warm. This keeps the texture nice and creamy. Yes, you can freeze pumpkin sage pasta! To freeze, let it cool completely. Portion it into freezer-safe bags or containers. Squeeze out the air before sealing. This helps prevent freezer burn. The pasta can stay in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight and reheat as mentioned above. Enjoy your delicious pasta later! You can add red pepper flakes for heat. Start with a pinch, then taste. If you want more spice, add a little more. You can also use fresh chili peppers. Chop them finely and toss them in with the garlic. Yes, you can! First, cut the fresh pumpkin in half. Remove the seeds and stringy bits. Roast the halves at 400°F for about 40 minutes. Once they are soft, scoop out the flesh. Puree it until smooth for your recipe. You can try thyme or rosemary for a different taste. Both herbs add a nice earthiness. Parsley or basil can also work well. Each herb brings its own charm to the dish. Yes, it has many nutritional benefits. Pumpkin is high in fiber and vitamins. It can help support your immune system. The dish offers healthy fats from the olive oil and butter, too. Just be mindful of the cream and cheese if you watch your calories. Absolutely! Cook the pasta and sauce separately. Store them in airtight containers in the fridge. When ready to eat, just combine and heat gently. You can also make the sauce a day in advance. This lets the flavors deepen even more. This blog post explored how to make delicious pumpkin sage pasta. We discussed key ingredients, step-by-step cooking instructions, and tips for the best results. You learned how to make variations for vegan and gluten-free diets. Cooking can be fun and rewarding. Enjoy experimenting with flavors and sharing your dish. With these tips, your pumpkin sage pasta will impress friends and family. Happy cooking!$

Indulge in this delicious pumpkin sage pasta recipe that combines savory fall flavors into a creamy pumpkin pasta dish. Perfect for cozy evenings, this vegan pumpkin fettuccine is easy to make and satisfies your autumn cravings. With a delightful pumpkin sauce and fresh sage, this recipe elevates your pasta game. Try this easy pasta with pumpkin sauce tonight! Save this recipe for your fall pasta dishes! #PumpkinSagePasta #VeganPasta #FallRecipes #EasyPasta

Print Recipe Pin Recipe

Ingredients

12 oz fettuccine or any pasta of your choice

1 cup pumpkin puree (canned or freshly made)

2 tablespoons unsalted butter

1 tablespoon olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)

½ cup vegetable broth

½ cup heavy cream (or coconut cream for a vegan alternative)

½ cup grated Parmesan cheese (or nutritional yeast as a vegan option)

Salt and pepper to taste

Fresh sage leaves for garnish

Toasted pine nuts for a topping (optional)

Instructions

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Before draining, reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside in a colander.

Sauté Garlic and Onion: In a large skillet, melt the butter along with the olive oil over medium heat. Add the finely chopped onion and sauté for approximately 3-4 minutes until the onion becomes translucent. Then, mix in the minced garlic and chopped sage, cooking for an additional minute until you can smell the fragrant aromas.

Incorporate Pumpkin and Broth: Stir in the pumpkin puree along with the vegetable broth. Mix until fully combined and let the mixture simmer gently for about 5 minutes, allowing the flavors to meld beautifully.

Create a Creamy Sauce: Lower the heat and gently pour in the heavy cream, stirring continuously for even mixing. Continue to simmer the sauce for another 3-4 minutes until it thickens slightly and becomes velvety.

Combine Pasta with Sauce: Add the drained pasta to the skillet with the creamy pumpkin sauce. Toss well to ensure the pasta is coated evenly. If the sauce is thicker than desired, slowly add some of the reserved pasta water until you achieve your perfect creamy consistency.

Finish with Cheese: Stir in the grated Parmesan cheese, ensuring it’s evenly incorporated. Season with salt and pepper to taste, adjusting according to your preference.

Serve: Dish the pasta into warm bowls. Garnish generously with fresh sage leaves and a sprinkle of toasted pine nuts for an extra crunch and flavor dimension.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

- Presentation Tips: Serve the pasta warm in rustic bowls, drizzled with a touch of extra olive oil, and topped with a light dusting of grated Parmesan. For an appealing finish, adorn with a few whole sage leaves to showcase freshness and enhance visual appeal.