Description
This Pumpkin Sage Pasta (with Roasted Pumpkin) captures the essence of autumn with roasted pumpkin, crispy sage, and a creamy sauce. Perfect for cozy weeknights or elegant holiday meals, it’s a fall comfort food classic.
Ingredients
Scale
- 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Pinch of nutmeg
- 12 oz rigatoni, penne, or pappardelle
- 4 tablespoons butter
- 8–10 fresh sage leaves
- 3 garlic cloves, minced
- 1/4 cup white grape juice (or vegetable broth with lemon)
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- Optional: red pepper flakes for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25–30 minutes until golden and caramelized.
- Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water.
- In a skillet, melt butter over medium heat. Fry sage leaves until crispy, then remove and set aside.
- In the same skillet, sauté garlic until fragrant. Add roasted pumpkin, grape juice, cream, Parmesan, and nutmeg.
- Mash or blend pumpkin mixture until smooth. Add pasta water as needed to create a silky sauce.
- Toss cooked pasta with the sauce until coated. Garnish with crispy sage, Parmesan, and optional red pepper flakes.
Notes
For best results, roast pumpkin until caramelized for maximum flavor. Substitute butternut squash or sweet potatoes if preferred. Sauce can be made ahead and refrigerated for 3 days or frozen for 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Holiday
- Method: Stovetop & Roasted
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 45mg