Description
This creamy pumpkin pasta combines smooth pumpkin puree with a rich, cheesy sauce flavored with garlic, nutmeg, and a hint of spice. Tossed with perfectly cooked fettuccine or penne and accented by fresh or fried sage leaves, this Italian-American vegetarian dish is perfect for fall and offers a comforting yet elegant meal.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or penne pasta
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 1/4 cup fresh sage leaves (chopped or whole for garnish)
- 2 tablespoons olive oil (for frying sage, optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine or penne according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the sauce base: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add pumpkin puree: Stir in the canned pumpkin puree and cook for 2 minutes, allowing it to warm and deepen in flavor.
- Incorporate cream and seasonings: Slowly whisk in the heavy cream, grated Parmesan cheese, ground nutmeg, red pepper flakes if using, salt, and black pepper. Continue to simmer the sauce for 3 to 4 minutes until it thickens slightly and becomes creamy.
- Toss pasta with sauce: Add the cooked pasta to the skillet and toss well to coat it evenly with the pumpkin cream sauce. Add reserved pasta water a little at a time if the sauce needs loosening for better consistency.
- Optional sage garnish: If you want fried sage, heat olive oil in a small skillet over medium heat and fry the sage leaves for about 30 seconds until crisp. Drain on paper towels.
- Serve and garnish: Plate the pasta, garnish with fresh or fried sage leaves and sprinkle extra Parmesan cheese on top. Serve immediately for best taste and texture.
Notes
- For a lighter version, substitute half-and-half or whole milk in place of heavy cream to reduce fat content.
- This dish pairs wonderfully with roasted chicken or sautéed mushrooms for additional protein.
- Adjust red pepper flakes according to your preferred spice level or omit if you want a milder sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 55 mg
