Pumpkin and Sage Pasta is a comforting fall-inspired dish that perfectly blends the earthy sweetness of pumpkin with the aromatic richness of fresh sage. The creamy pumpkin sauce is made with a mix of pureed pumpkin, garlic, and a touch of cream, creating a velvety base that coats each strand of pasta beautifully. Crispy fried sage leaves add a delightful crunch and burst of flavor, making this dish not only delicious but also visually appealing. It’s the perfect meal for cozy nights, offering both warmth and indulgence, and can be served with a sprinkle of Parmesan for an extra layer of flavor.
Ingredients:
- 12 oz pasta (such as fettuccine, pappardelle, or rigatoni)
- 1 1/2 cups pureed pumpkin (canned or fresh)
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/4 cup fresh sage leaves (whole)
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese (optional)
- Fresh sage, chopped (for garnish)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- Prepare the Pumpkin Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the pureed pumpkin, heavy cream, nutmeg, salt, and pepper. Bring to a simmer, stirring occasionally, and cook for about 5 minutes until the sauce is creamy and heated through.
- Crisp the Sage: In a small pan, heat the butter over medium heat until melted. Add the fresh sage leaves and fry them for 1-2 minutes, turning occasionally, until they become crispy and fragrant. Remove from the pan and set aside on a paper towel to drain excess butter.
- Combine the Pasta and Sauce: Add the cooked pasta to the skillet with the pumpkin sauce, tossing to coat the pasta in the creamy sauce. If needed, add reserved pasta water, a tablespoon at a time, to reach your desired sauce consistency.
- Serve: Plate the pasta, garnishing with the crispy sage leaves, chopped fresh sage, and grated Parmesan cheese (if using).
Pumpkin and Sage Pasta is a delightful seasonal dish that brings together the best of autumn flavors in a rich, creamy sauce. It’s a perfect balance of savory and sweet, with the added crunch of fried sage making each bite even more irresistible.
