Name: Creamy Pumpkin Pasta with Sage: Fall Comfort in Every Bite
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 8 ounces Dried Mafaldine Pasta (Other shapes like fettuccine or penne work great.); 1 teaspoon Kosher Salt (Essential for flavor.); 4 tablespoons Unsalted Butter (Substitute with olive oil if desired.); 15 ounces Canned Pumpkin Purée (Butternut squash can be used as a variation.); 8 ounces Mascarpone Cheese (Cream cheese can be an alternative.); 1 cup Grated Parmesan (Pecorino Romano is a substitute.); 4 tablespoons Sage Leaves (finely chopped) (Dried sage can be a substitute.); 1 pinch Ground Cinnamon (Nutmeg could be a replacement.); 2 large Egg Yolks (Whole eggs can be switched.); 1 teaspoon Freshly Ground Black Pepper (Can be replaced with white pepper.); 1 tablespoon Extra Virgin Olive Oil (Drizzle on before serving.); 1 teaspoon Flaky Sea Salt (Regular salt is an alternative.)

As the leaves begin to crunch underfoot and the air turns crisp, I can’t help but crave the cozy comfort of fall flavors. This Impossibly Creamy Pumpkin Pasta with Sage captures that essence perfectly, wrapping tender pasta in a sumptuous sauce of mascarpone and Parmesan that’s both quick to make and utterly delicious. With just 25 minutes of prep, this canned pumpkin recipe becomes a show-stopper for any dinner, whether it’s a family meal or an intimate gathering. Plus, you can easily customize it with different pasta shapes or even elevate it with a sprinkle of nutmeg! Ready to dive into a dish that warms the heart and belly? Let’s get cooking!

Why is Pumpkin Pasta with Sage Special?

Unique Flavor Fusion: This dish blends the sweetness of pumpkin with the earthy notes of sage, creating a mouth-watering flavor profile that’s perfect for fall.

Quick and Easy: In just 25 minutes, you can whip up a delicious meal that impresses without overwhelming. Ideal for busy weeknights or last-minute gatherings!

Versatile Base: Feel free to get creative by swapping pasta shapes or even trying variations like using butternut squash for a new twist.

Crowd-Pleaser: With its creamy texture and rich taste, this Pumpkin Pasta with Sage is sure to satisfy everyone at the table. For an extra touch, consider serving it alongside a crisp arugula salad or some crusty garlic bread to round out your meal!

Storage-Friendly: Leftover? No problem! This dish reheats beautifully, making it a great option for meal prep. You can enjoy it again without losing that luscious creaminess!

If you’re looking for more delightful autumn recipes, don’t miss out on my Pumpkin Spice Gooey Cake with Cream Cheese Frosting or Mini Pumpkin Cheesecakes!

Pumpkin Pasta with Sage Ingredients

For the Pasta
• Dried Mafaldine Pasta – The star of the dish; other pasta shapes like fettuccine or penne also work great!
• Kosher Salt – Essential for flavor; always add it to boiling water to enhance the pasta’s taste.

For the Creamy Sauce
• Unsalted Butter – Adds a rich depth; substitute with olive oil for a different flavor profile.
• Canned Pumpkin Purée – Provides the quintessential fall flavor; for variety, butternut squash can be used instead.
• Mascarpone Cheese – Creates that irresistibly creamy texture; you can try cream cheese as an alternative if needed.
• Grated Parmesan – Offers a savory punch; Pecorino Romano is a flavorful substitute if you prefer.
• Sage Leaves (finely chopped) – Imparts a fresh herbaceous note; dried sage is an option but use it cautiously.
• Ground Cinnamon (pinch) – Adds warmth to the dish; nutmeg could be an equally delicious replacement.
• Large Egg Yolks – Enhances creaminess and richness; whole eggs can be switched, but texture will vary.
• Freshly Ground Black Pepper – Elevates overall flavors; white pepper can replace it if desired.

For Finishing Touches
• Extra Virgin Olive Oil – Drizzle on before serving for added richness; the quality impacts the flavor significantly.
• Flaky Sea Salt – Use as a finishing touch to amplify all the flavors; regular salt is a fine substitute if needed.

Get ready to enjoy your delightful Pumpkin Pasta with Sage!

Step‑by‑Step Instructions for Pumpkin Pasta with Sage

Step 1: Cook the Pasta
Begin by boiling a large pot of water over high heat. Once it reaches a rolling boil, generously salt the water to enhance the flavor of the pasta. Add the dried mafaldine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve about a cup of the pasta cooking water before draining the rest.

Step 2: Brown the Butter
In a spacious skillet, melt 4 tablespoons of unsalted butter over medium heat. Allow the butter to bubble and foam, watching closely as it transforms into a golden brown color, which should take about 3-5 minutes. The nutty aroma will signal that it’s ready. This browned butter will add a rich depth of flavor to your Pumpkin Pasta with Sage.

Step 3: Combine with Pumpkin
Once the butter is browned, carefully add the canned pumpkin purée to the skillet, stirring well to combine. Cook this mixture for another 2-3 minutes, allowing it to warm through and mingle with the butter. The sauce should be smooth and creamy, encapsulating that delightful fall flavor at the heart of your Pumpkin Pasta with Sage.

Step 4: Combine Ingredients
Now, it’s time to introduce the cooked pasta to your skillet. Add the drained mafaldine, mascarpone cheese, grated Parmesan, finely chopped sage, and a pinch of cinnamon. Pour in a couple of tablespoons of the reserved pasta water and stir everything together for about 3-4 minutes until the pasta is well coated and the cheeses melt into a creamy sauce.

Step 5: Incorporate Egg Yolks
Turn off the heat and quickly stir in the large egg yolks, mixing vigorously to create a luscious, creamy texture without scrambling the eggs. Season your Pumpkin Pasta with Sage with freshly ground black pepper and flaky sea salt, adjusting the flavors according to your preference. This is where your dish transforms into a velvety delight perfect for any occasion.

Step 6: Serve
To serve, plate generous portions of your creamy pumpkin pasta, making sure to highlight the beautiful colors. Drizzle some extra virgin olive oil on top to enhance the richness. Finish with a sprinkle of flaky sea salt and a few cracks of black pepper to elevate the flavors. Your Impossibly Creamy Pumpkin Pasta with Sage is now ready to be devoured!

What to Serve with Creamy Pumpkin Pasta with Sage

Elevate your dining experience with these delightful pairings that complement the rich flavors of your creamy pumpkin pasta beautifully.

Garlic Bread: Warm, crusty garlic bread offers a delicious contrast to the creamy pasta, perfect for sopping up any leftover sauce.
Arugula Salad: A fresh arugula salad with a light vinaigrette adds a peppery crunch that balances the dish’s richness wonderfully.
Roasted Vegetables: Seasonal roasted vegetables provide earthy flavors and additional textures, making your meal both hearty and vibrant.
Sautéed Green Beans: Tender green beans tossed in olive oil and lemon bring a bright, refreshing note that cuts through the creamy sauce.
Wine Pairing: A crisp white wine like Sauvignon Blanc enhances the dish’s aroma, complementing the pumpkin and sage flavors beautifully.
Parmesan Crisps: These crunchy bites made from baked Parmesan cheese add another layer of flavor and a delightful crisp texture alongside the pasta.
Pumpkin Spice Dessert: Finish your meal with a pumpkin spice cheesecake or pie to mirror the flavors and indulge your sweet tooth.
Homemade Apple Cider: Enjoying warm, spiced apple cider can invoke the comfort of fall, making it an ideal beverage to sip throughout the meal.
Creamy Polenta: A side of creamy polenta can serve as a comforting base that pairs well with the flavors of sage and pumpkin.

How to Store and Freeze Pumpkin Pasta with Sage

Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness and flavor.

Freezer: If freezing, place the pasta in a freezer-safe container, ensuring it’s well sealed. It can last for up to 3 months, though the texture may slightly change upon reheating.

Reheating: To reheat, gently warm in a skillet over low heat, adding a splash of milk or cream to restore creaminess. Stir frequently to prevent sticking or burning.

Make-Ahead Tip: This Pumpkin Pasta with Sage actually tastes even better the next day, making it a great dish to prepare in advance for busy evenings!

Make Ahead Options

These Impossibly Creamy Pumpkin Pasta with Sage are perfect for busy weeknight meal prep! You can prepare the sauce (brilliantly creamy with mascarpone and pumpkin) up to 3 days in advance. Simply brown the butter, mix in the pumpkin, and stir in the cheeses, then let it cool before refrigerating. The pasta can also be boiled up to 24 hours prior; just toss it with a little olive oil to prevent sticking. When you’re ready to serve, reheat the sauce over low heat, add in the cooked pasta and egg yolks, stirring vigorously to create that velvety texture. This way, you’ll enjoy a comforting, restaurant-quality meal with minimal effort!

Expert Tips for Pumpkin Pasta with Sage

Fresh is Best: Use fresh sage for the most vibrant flavor. Dried sage can be a substitute, but reduce the amount to avoid overwhelming the dish.
Reserve Pasta Water: Always save some pasta cooking water. It helps to adjust the sauce consistency and adds flavor when mixing with the pumpkin.
Egg Yolks Technique: Mix the egg yolks quickly off the heat to avoid scrambling. This ensures a smooth, creamy texture in your Pumpkin Pasta with Sage.
Adjusting Creaminess: If the sauce thickens too much, stir in a splash of cream or milk while reheating leftovers to bring back that luscious creaminess.
Flavor Variations: Don’t hesitate to get creative with spices! A hint of nutmeg or even a sprinkle of chili flakes can add an exciting twist to your pumpkin pasta dish.

Pumpkin Pasta with Sage Variations

Feel free to get creative and customize your Pumpkin Pasta with Sage for a perfectly tailored meal experience!

Gluten-Free: Use gluten-free pasta such as brown rice or chickpea pasta to make this dish suitable for those with dietary restrictions. You’ll still enjoy the creamy goodness without sacrificing flavor!
Spicy Kick: Add a sprinkle of red pepper flakes or a dash of cayenne pepper for a delightful heat that balances the sweetness of the pumpkin. This will bring a whole new layer of boldness to each bite!
Creamier Sauce: Swap the mascarpone with cream cheese or a blend of both for an even richer texture. This is perfect for cheese lovers wanting that extra indulgence in every forkful.
Vegetarian Boost: Enhance the nutrition and texture by stirring in sautéed spinach or kale. The greens will complement the creamy sauce, adding a pop of color and freshness.
Herb Fiesta: Experiment with other herbs like thyme or rosemary alongside sage. These aromatic additions will heighten the dish’s earthy appeal, offering complexity that tantalizes the taste buds.
Nutty Flavor: Top your pasta with toasted pine nuts or slivered almonds for a crunchy texture and nutty undertones. The contrast in textures will elevate your dining experience!
Cheesy Delight: For an extra cheesy finish, sprinkle a layer of shredded mozzarella or provolone on top before serving. You can broil the dish briefly for a melty, golden top inviting you to dig in!
Seasonal Twist: Incorporate seasonal vegetables like roasted butternut squash or Brussels sprouts for a kaleidoscope of autumn flavors. Not only will this amp up the nutrition, but the added sweetness will further enhance the dish!

Consider exploring delightful combinations within this versatile recipe! If you’re looking for more pumpkin-inspired meals, check out my Pumpkin Pie Chia Seed Pudding with Yogurt for a delicious dessert option or my Pumpkin Cinnamon Roll Muffins for a sweet breakfast treat!

Creamy Pumpkin Pasta with Sage Recipe FAQs

What type of pumpkin is best for this pasta dish?
Absolutely! Canned pumpkin purée works wonderfully for this recipe, providing rich fall flavor. However, if you prefer a fresh alternative, cooked butternut squash purée is a fantastic substitute that will still give you that creamy texture and sweet flavor.

How do I store leftover Pumpkin Pasta with Sage?
Very simply! Store any leftovers in an airtight container in the refrigerator for up to 3 days. This will keep it fresh and flavorful, ready for you to enjoy later!

Can I freeze Pumpkin Pasta with Sage?
Yes, you can! To freeze, place the pasta in a freezer-safe container, ensuring it’s tightly sealed. It can be kept for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently in a skillet, adding a splash of milk or cream to help restore its creamy texture.

What should I do if my sauce is too thick?
No worries! If your Pumpkin Pasta with Sage sauce thickens too much, simply stir in a splash of cream or milk while reheating. This will help loosen it and bring back that wonderfully creamy consistency that makes the dish so delightful!

Is this recipe safe for people with allergies?
Be mindful of your dietary needs! This recipe contains dairy, so those with lactose intolerance should use lactose-free alternatives, like lactose-free mascarpone and cheese. If you’re concerned about eggs, try using a vegan egg substitute, but the texture may vary. Always check labels to ensure safety!

Can I use other types of pasta?
Absolutely! Feel free to swap out dried mafaldine for any pasta shape you enjoy, like fettuccine, penne, or even gluten-free options. The beauty of this Pumpkin Pasta with Sage recipe is its versatility!