Description
A velvety, comforting pasta dish featuring pumpkin puree, parmesan, and crispy sage leaves. Ready in about 25 minutes, it’s perfect for cozy fall evenings.
Ingredients
Scale
- 12 ounces (340g) fettuccine or pappardelle pasta
- 4 tablespoons (56g) unsalted butter, divided
- 15–20 fresh sage leaves
- 3 cloves garlic, minced
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) whole milk
- 1 cup (100g) freshly grated parmesan cheese
- Salt and black pepper to taste
- Pinch of nutmeg (optional)
- 1/2 cup (120ml) reserved pasta water
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts water).
- Cook pasta to al dente according to package directions (about 8-10 minutes). Before draining, reserve about 1 cup of pasta water.
- While pasta cooks, in a large skillet, melt 2 tablespoons butter over medium heat. Add sage leaves in a single layer and fry for 30-45 seconds per side until darker green and slightly translucent. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
- In the same skillet, add remaining 2 tablespoons butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
- Add pumpkin puree and whisk into butter and garlic. Cook for 1-2 minutes, stirring constantly.
- Slowly pour in heavy cream and milk while whisking. Bring to a gentle simmer, then reduce heat to low. Let bubble softly for 2-3 minutes, stirring occasionally.
- Add freshly grated parmesan cheese a handful at a time, stirring until fully incorporated. Add a pinch of nutmeg (if using), salt, and pepper to taste.
- Drain pasta and add directly to the skillet with sauce. Toss with tongs to combine. If sauce is too thick, add reserved pasta water a splash at a time until silky.
- Serve immediately in warm bowls, topped with crispy sage leaves and extra grated parmesan.
Notes
Don’t rush the sage—give them space in the pan. Always grate your own parmesan for a smooth sauce. Save more pasta water than you think you need. Undercook the pasta slightly as it will finish cooking in the sauce. Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 615
- Sugar: 6
- Sodium: 520
- Fat: 32
- Saturated Fat: 19
- Carbohydrates: 58
- Fiber: 5
- Protein: 18
Keywords: pumpkin alfredo, creamy pumpkin pasta, crispy sage, fall pasta recipe, easy pumpkin pasta, vegetarian pasta