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To create this creamy delight, gather these ingredients: - 12 oz fettuccine or your pasta of choice - 1 cup canned pumpkin puree - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped) - Salt and pepper to taste - Optional: Crushed red pepper flakes for heat - Fresh sage leaves for garnish Fettuccine is a great choice for this dish. Its flat shape holds the sauce well. You can also use penne, spaghetti, or even gluten-free pasta. The key is to pick a pasta that you enjoy. Each type brings its own charm to the meal. Quality matters in cooking. Use fresh ingredients when possible. Choose a good brand for pumpkin puree and heavy cream. Fresh sage adds vibrant flavor. Opt for freshly grated Parmesan cheese for the best taste. A little care in choosing your ingredients will elevate the dish. {{ingredient_image_1}} Start by boiling salted water in a large pot. Add 12 oz of fettuccine. Cook it until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta. Set the pasta aside for later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small, finely chopped onion. Sauté until it becomes translucent, which takes about 5 minutes. Next, stir in 3 minced garlic cloves and 1 teaspoon of dried sage. Cook for an extra minute until you smell the fragrance. Lower the heat to low. Add 1 cup of canned pumpkin puree and 1 cup of heavy cream to the skillet. Stir well to combine everything. Let it gently simmer. Mix in 1 cup of grated Parmesan cheese. Keep stirring until the cheese melts, making the sauce creamy. If it's too thick, add some of the reserved pasta water until it reaches your preferred consistency. Now, add the cooked pasta to the skillet. Gently toss the pasta in the creamy pumpkin sauce. Make sure every piece is coated well. Season with salt, pepper, and crushed red pepper flakes if you want some heat. Serve the creamy pumpkin sage pasta hot. Garnish with fresh sage leaves for a nice touch. This adds color and a lovely aroma. Enjoy your delicious meal! To achieve a rich and creamy sauce, focus on a few key steps. First, always use heavy cream. It provides the best texture. If you want a lighter option, use half-and-half. Next, make sure to stir the sauce gently. This helps it blend well. If the sauce gets too thick, add a bit of reserved pasta water. This gives it the right consistency. Finally, let the sauce simmer gently. This allows the flavors to blend nicely. You can make this dish even better with some fun extras. Try adding crushed red pepper flakes for heat; a little spice goes a long way. Fresh herbs, like thyme or rosemary, can add depth. You might also consider sautéing mushrooms with the onions. They add an earthy flavor that pairs well with pumpkin. Lastly, a splash of lemon juice can brighten the dish. Just a teaspoon will do! To make sure your creamy pumpkin sage pasta turns out great, watch out for a few common errors. First, don’t overcook your pasta. It should be al dente, or it will become mushy. Second, avoid cooking the sauce on high heat. This could make it separate and lose creaminess. Also, be careful with salt. Always taste before you add more. Lastly, do not skip the garnishing step. Fresh sage leaves add visual appeal and flavor. Pro Tips Use Fresh Sage: Fresh sage adds a vibrant flavor to the dish. If possible, opt for fresh over dried for a more aromatic experience. Adjust Creaminess: If the sauce is too thick, gradually add the reserved pasta water to achieve your desired consistency without losing flavor. Enhance Flavor with Spices: Consider adding a pinch of nutmeg or cinnamon to the sauce for a warm, seasonal twist that complements the pumpkin. Perfect Pasta Cooking: Always cook pasta al dente, as it will continue to cook slightly when tossed with the hot sauce, ensuring the perfect texture. {{image_2}} You can easily make this dish vegetarian or vegan. For a vegetarian version, just use vegetable broth instead of chicken broth. If you want it vegan, swap heavy cream with coconut milk or cashew cream. You can also replace Parmesan cheese with nutritional yeast for a cheesy flavor. Want to boost your meal? Add cooked chicken, shrimp, or sausage to the pasta. For a plant-based option, try chickpeas or lentils. These proteins will give you more texture and flavor. You can play with different herbs and spices. Try thyme or rosemary for a unique taste. If you like heat, add crushed red pepper flakes. A little nutmeg can also enhance the pumpkin flavor. Feel free to experiment! You can store any leftover creamy pumpkin sage pasta in an airtight container. Keep it in the fridge for up to three days. Make sure it cools down before sealing the container. This helps maintain its creamy texture and flavor. To reheat, place the pasta in a skillet over low heat. Add a splash of water or cream to help loosen the sauce. Stir gently until heated through. You can also microwave it in a bowl with a cover. Heat in short bursts of 30 seconds, stirring in between. If you want to freeze the pasta, store it in a freezer-safe container. It can last up to three months. However, the sauce may change a bit in texture. To thaw, leave it in the fridge overnight. Reheat on the stove or in the microwave, adding a bit of cream if it seems too thick. Yes, you can make this dish ahead of time. Cook the pasta and sauce separately. Store them in airtight containers. When you are ready to eat, just reheat both parts. Mixing them together right before serving keeps the pasta fresh and tasty. To thicken the sauce, cook it longer over low heat. This lets some water evaporate. You can also add more cheese, which makes it richer. If it’s still thin, mix in a bit of cornstarch or flour mixed with water. This will help it set up nicely. If you want a lighter option, use half-and-half or coconut milk. Both will add creaminess but with fewer calories. You can also try cashew cream or silken tofu for a vegan option. Each choice brings its own flavor, so pick what you like best. Yes, you can use gluten-free pasta. Many brands offer great options that taste just as good. Make sure to check the cooking time, as gluten-free pasta may need a different amount of time to cook. This way, everyone can enjoy this creamy pumpkin sage pasta! This blog post covered everything you need for creamy pumpkin sage pasta. We outlined key ingredients, suggested pasta types, and highlighted quality tips. You learned step-by-step instructions for the perfect dish, plus tips for a creamy sauce. We explored variations like vegetarian options and storing methods. In short, you have all the tools to craft a delicious meal. Trust these steps to impress your family and friends. Enjoy your cooking adventure!

Creamy Pumpkin Sage Pasta

A rich and creamy pasta dish featuring pumpkin and sage, perfect for fall.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 12 oz fettuccine or your pasta of choice
  • 1 cup canned pumpkin puree
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • Salt and pepper to taste
  • Optional: Crushed red pepper flakes for heat
  • Fresh sage leaves for garnish

Instructions
 

  • In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and dried sage, cooking for an additional minute until fragrant.
  • Reduce the heat to low and add the pumpkin puree and heavy cream to the skillet. Stir well to combine, then bring to a gentle simmer. Mix in the grated Parmesan cheese, and continue stirring until the cheese is melted and the sauce is creamy. If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.
  • Add the cooked pasta to the skillet, tossing it gently in the creamy pumpkin sauce until fully coated. Season with salt, pepper, and crushed red pepper flakes if using.
  • Plate the creamy pumpkin sage pasta while hot, and garnish with fresh sage leaves for a touch of color and herbaceous aroma.

Notes

Add crushed red pepper flakes for a spicy kick.
Keyword creamy, fall, pasta, pumpkin, sage