Viral Savory Pumpkin and Sage Pasta Recipe
There’s a reason this pumpkin and sage pasta is so popular. It’s cozy without trying too hard, and easy enough to pull off on a weeknight. While creamy pumpkin sauce isn’t new, this version brings in crispy sage, garlic, and a hit of spice for something a bit more layered. It’s not just a fall thing either—if you’ve got canned pumpkin and pasta, you’re halfway there. Plus, the short ingredient list keeps it budget-friendly.
What Makes This Recipe a Great Dinner Option
This pasta is built on pantry staples, with a few fresh ingredients that take it from basic to solid. Canned pumpkin is the base, offering that smooth texture and subtle sweetness. Sage gets crisped in butter to infuse flavor into the whole dish. Garlic brings the depth, and red pepper flakes give it some edge.
Ingredients
Here’s a breakdown:
- 12 oz pasta (rigatoni or penne work best)
- 1 tbsp olive oil
- 2 tbsp butter
- 8-10 fresh sage leaves
- 2 garlic cloves, minced
- 1 cup canned pumpkin puree
- 1/2 cup pasta water (reserved)
- 1/2 cup heavy cream or full-fat oat milk
- Salt and pepper to taste
- Optional: pinch of nutmeg, parmesan for serving, red pepper flakes
The sauce comes together in the time it takes your pasta to boil, which makes it a strong option when you’re short on time. If you’re cooking for more than two, you can easily double the batch without much effort.
How to Make It
- Bring a large pot of salted water to a boil. Cook your pasta until al dente, then reserve about half a cup of the pasta water before draining.
- While the pasta cooks, heat the olive oil and butter together in a large skillet over medium heat.
- Once the butter melts and starts bubbling, add the sage leaves. Fry until crispy, then use tongs or a slotted spoon to transfer them to a paper towel-lined plate.
- In the same skillet, reduce the heat slightly and add the minced garlic. Cook for 30 seconds, stirring constantly to avoid burning.
- Stir in the canned pumpkin puree, heavy cream (or oat milk), and a splash of the reserved pasta water. Mix well until smooth.
- Season the sauce with salt, pepper, and a small pinch of nutmeg if you like a bit of warm spice.
- Let the sauce simmer gently for 2–3 minutes, then add in the drained pasta. Toss everything together until the noodles are coated and the sauce looks glossy.
- Serve topped with the crispy sage, grated parmesan, and a few red pepper flakes if you want some heat.
Swaps and Shortcuts
If you don’t have fresh sage, dried works—just use a small amount and stir it in with the garlic. You can also sub in half-and-half, whole milk, or plant-based cream depending on what you’ve got in the fridge. For a nuttier profile, brown the butter before adding sage.
Want a more filling meal? Toss in some sautéed mushrooms or crumbled sausage. Gluten-free pasta holds up well in this dish too—just avoid the super delicate types. If canned pumpkin isn’t your thing, mashed sweet potato or butternut squash puree works just as well.
Pumpkin and sage pasta is more than just a trend—it’s the kind of weeknight dinner that makes sense year-round. It comes together fast, uses affordable ingredients, and still feels like you put in some effort. You can keep it simple or dress it up depending on what’s in your fridge. Either way, this recipe earns its spot in the regular rotation.
Want more pasta recipes? Check out this recipe for baked feta pasta.
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