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Pumpkin Pasta with Sage

Creamy Pumpkin Pasta with Sage: Fall Comfort in Every Bite

Impossibly Creamy Pumpkin Pasta with Sage combines cozy fall flavors and a quick preparation time, making it perfect for any dinner.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Dried Mafaldine Pasta Other shapes like fettuccine or penne work great.
  • 1 teaspoon Kosher Salt Essential for flavor.
For the Creamy Sauce
  • 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.
For Finishing Touches
  • 1 tablespoon Extra Virgin Olive Oil Drizzle on before serving.
  • 1 teaspoon Flaky Sea Salt Regular salt is an alternative.

Equipment

  • large pot
  • Skillet
  • Measuring Cups
  • Measuring Spoons
  • wooden spoon

Method
 

Cooking Steps
  1. Boil a large pot of water, salt it, and cook the dried mafaldine pasta 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.
  2. In a skillet, melt unsalted butter over medium heat until it turns golden brown, about 3-5 minutes.
  3. Add canned pumpkin purée to the skillet, stirring well. Cook for another 2-3 minutes until warm.
  4. Add cooked pasta, mascarpone cheese, grated Parmesan, sage, and a pinch of cinnamon. Stir in reserved pasta water and cook for 3-4 minutes until well combined.
  5. Turn off heat, stir in egg yolks quickly to avoid scrambling, and season with black pepper and flaky salt.
  6. Serve with a drizzle of extra virgin olive oil and a sprinkle of flaky salt.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 6000IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. This dish can be frozen for up to 3 months.

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