Creamy Pumpkin Pasta with Sage and Gruyere
Creamy Pumpkin Pasta with Sage and Gruyere
What I love about Creamy Pumpkin Pasta with Sage and Gruyere
Tis the season for all things pumpkin and this Creamy Pumpkin Pasta is the perfect way to celebrate fall! The pumpkin Alfredo-like sauce contains pure pumpkin puree, butter, cream and two cheeses: Parmigiano and Gruyere, making it the ultimate creamy and flavourful pumpkin pasta sauce. Topped with fried sage leaves and red pepper flakes, this dish is absolutely delectable! Be sure to save this one for all of your upcoming fall and autumn dinner parties!
There are many things that I love about this pasta, but most important of all, this recipe is quick and so easy to make. It all comes together in less than 15 minutes yet tastes absolutely gourmet! You can use any type and shape of pasta noodles that you like. I love Rummo’s gluten-free pasta noodles. And if you’re thinking of skipping the fried sage, think again! It may add a step to the equation, but it’s so worth it. Paired with shredded Parmigiano cheese and chilli flakes, it’s undeniably delicious.
What you will need to make Creamy Pumpkin Pasta with Sage and Gruyere
Here’s a list of ingredients that you will need:
Pasta noodles - As mentioned above, you can use any kind of pasta noodles that you like! The great thing about pasta noodles is that they generally all taste and cook the same way. I love Rummo’s gluten-free pasta noodles. They are very close to the real thing!
Butter - Every good pasta sauce starts with butter! I recommend using unsalted butter and then seasoning with salt later on in the cooking process.
Onions - I added a little chopped onion into the sauce for extra flavour. I recommend using white or yellow onions or for this.
Garlic - Garlic is a must, of course! The more the merrier, I always say, when it comes to garlic. I always use fresh garlic for optimal flavour!
Sage - Sage is the only herb we are adding to the sauce. I added some chopped sage into the sauce while cooking as well as whole fried sage leaves on top. I highly recommend doing the fried sage leaves! They make it.
White wine - I love a white wine sauce! Try to choose a nice dry wine to use for deglazing the pan.
Spices - You don’t need a lot of spices for this recipe; just salt, pepper and chilli flakes. If you can handle a small amount of heat, I highly recommend adding the chilli flakes! They pair really well with the pumpkin in the sauce and they add a dimension of favour to the pasta that is highly desirable!
Pumpkin puree - Make sure you buy pumpkin puree and not pumpkin pie filling! I think we’ve all made that mistake before… Usually the pumpkin puree is with the canned vegetables in the store and not with the baking items.
Cream - I recommend using 18% fat or higher for the cream in this sauce. I usually go all out and use full-fat whipping cream for the silkiest, creamiest, most delicious result.
Cheeses - We are using two types of cheese for this sauce; Parmigiano and Gruyere. They are so delicious together! They are both found in the specialty cheese section at the store.
“Parmigiano” cheese is the real deal; traditionally and currently made and imported from Italy. “Parmesan” is essentially a knock-off of the real thing. We learned all about it when we did a Parmigiano cheese tour in Parma, Italy! Either way, it’s not completely necessary for you to use Parmigiano over parmesan, but try to find a good quality block of parmesan that you can grate yourself at home for the best flavour results.
Creamy Pumpkin Pasta with Sage and Gruyere
Ingredients
- 150g dry pasta noodles of your choice
- 1/2 cup reserved pasta water
- 3 tbsp butter
- 1/3 cup finely chopped white onion
- 2 garlic cloves, minced
- 2 tsp finely chopped sage leaves
- 1/3 cup dry white wine
- 3/4 cup pumpkin puree
- 1/2 cup heavy cream
- 1/3 cup shredded gruyere cheese
- 1/2 cup shredded Parmigiana cheese, plus more for topping
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp chilli flakes, plus more for topping
- whole sage leaves, for frying
Instructions
- Add 1-2 tbsp of butter to a small fry pan and melt over medium heat. Add the whole sage leaves and fry them until crispy, flipping them once as they crisp up. Then, set them aside on a paper towel-lined plate.
- Bring a medium-sized pot of water and 1 tsp of salt to a boil over high heat. Add the pasta and cook according to package instructions.
- In a large, deep frying pan melt 3 tbsp of butter over medium heat. Add the chopped onion, garlic and sage and sauté until the onions are translucent and slightly browning.
- Pour in the white wine to deglaze the pan, scraping any little bits off of the bottom. Let simmer for 1 minute.
- Add the pumpkin puree to the pan and cook for a few seconds, stirring consistently. Then, pour in the cream and simmer for another minute until bubbling slightly.
- Add the gruyere and Parmigiana and continue to stir until the sauce is smooth and cheese is melted. Season with salt, pepper and chilli flakes.
- Drain the pasta noodles and add them to the pan with the sauce, stirring to coat them completely. If the sauce is too dry, add reserved pasta water a little at a time until you have your desired consistency.
- Divide the pasta among bowls, top with additional shredded Parmigiano, chilli flakes and fried sage leaves. Serve and enjoy!
Notes
Make sure all of your ingredients prepped and ready to go before you start cooking as the sauce comes together quick!