Creamy Pumpkin Pasta with Sage
What I love about Creamy Pumpkin Pasta with Sage
’Tis the season for all things pumpkin and speaking of pumpkin, this Creamy Pumpkin Pasta with Sage is the perfect way to celebrate fall! To begin with, the rich, Alfredo-like sauce has ingredients like pure pumpkin purée, butter, cream, and two flavourful cheeses—Parmigiano and Gruyere. Cooked together, these ingredients create an irresistibly creamy and savoury pumpkin pasta sauce.
There are so many things I love about this pasta; however, what stands out most is how quick and easy it is to prepare. In fact, the entire dish comes together in under 15 minutes—yet it tastes impressively gourmet. You can, of course, use any type or shape of pasta noodles you prefer. Personally, I’m a big fan of Rummo’s gluten-free noodles, thanks to their excellent texture and flavour.
That being said, if you’re considering skipping the fried sage, I strongly encourage you to think again. While it does require an extra step, the payoff is absolutely worth it. And when paired with freshly shredded Parmigiano cheese and a sprinkle of chilli flakes, the result is undeniably delicious adding both texture and heat—really showcasing the cozy, comforting flavours of fall.
Whether you’re planning a cozy dinner at home or hosting friends for a fall gathering, this dish fits the occasion beautifully. So, be sure to save this recipe for all your upcoming autumn celebrations! And if you like this recipe, you might also like my Pumpkin Coconut Curry Chicken Meatballs for a cozy weeknight meal or maybe Pizza with Pumpkin Chorizo and Kale for a fun Friday night dinner.
Recipe Notes
A few things to keep in mind:
- Pasta noodles – You can use any kind of pasta noodles that you like. I love Rummo’s gluten-free pasta noodles.
- Onions – I recommend using white or yellow onions or shallots for this.
- Garlic – The more the merrier I say when it comes to garlic. I recommend fresh garlic for optimal flavour!
- Sage – You will need a little chopped sage for the sauce as well as whole fried sage leaves for on top of the pasta. Fresh is better than dried, but you can use dried in a pinch.
- Pumpkin puree – Make sure you use pure pumpkin puree and not pumpkin pie filling!
- 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 creamiest, most delicious result.
- Cheeses – You will need both Parmigiano and Gruyere cheese. You can find them both in the specialty cheese section at the grocery store. “Parmigiano” cheese is made and imported from Italy. “Parmesan” is made in Canada or the U.S. and is essentially a knock-off of the real thing. It’s not necessary for you to use Parmigiano over parmesan. It’s just a recommendation.
FAQ:
Yes, sweet yellow or white onion, chopped very fine will work as well.
Yes! White de-alcoholized wine or chicken broth would work as well.
The blend of both gruyere and parmigiana cheese is really what gives this sauce its unique flavour, but if you don’t have gruyere you can use all parmigiana cheese. Just be sure to use good quality, real parmigiana cheese.
Yes. The fried sage does add really delicious flavour, texture and garnish to this dish but you can omit it you like. I do still recommend adding the minced sage into the sauce though!
Creamy Pumpkin Pasta with Sage
Ingredients
- 175g dry gluten-free pasta noodles of your choice
- 1/4-1/2 cup reserved pasta water
- 3 tbsp butter
- 1/3 cup finely chopped shallots
- 2 cloves garlic minced
- 2 tsp sage leaves finely chopped
- 1/3 cup dry white wine
- 3/4 cup pure pumpkin puree *Not pumpkin pie filling
- 1/2 cup heavy cream
- 1/3 cup shredded gruyere cheese
- 1/2 cup shredded parmigiana cheese 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.
- Reserve 1/2 cup pasta water and then drain the pasta noodles. 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!
