Creamy Pumpkin Sage Pasta

$For this dish, you will need: - 12 oz pasta (fettuccine or your choice) - 1 cup pumpkin puree (canned or fresh) - 1 cup heavy cream (or a non-dairy substitute) - 1 tablespoon olive oil - 2 tablespoons unsalted butter - 3 cloves garlic, minced - 1 small onion, finely chopped - 1/2 teaspoon nutmeg - 1/2 teaspoon ground cinnamon - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - 10 fresh sage leaves, chopped These ingredients create a rich and creamy sauce. The pumpkin adds a lovely sweetness, and the sage gives it depth. You might want to add: - Toasted pumpkin seeds for garnish These seeds add a nice crunch and a bit of extra flavor. They make the dish more fun and tasty. If you're looking for healthier options: - Use whole wheat pasta for more fiber. - Replace heavy cream with coconut milk for a lighter version. - Use nutritional yeast instead of Parmesan for a vegan choice. These swaps can help cater to dietary needs while keeping the dish delicious. You can enjoy the same great flavor with these changes. {{ingredient_image_1}} Start by boiling a large pot of salted water. Add your pasta and cook it until it is al dente. This usually takes about 8 to 10 minutes, but check the package for exact times. Once done, save 1 cup of the water, then drain the pasta. Set it aside for later. In a big skillet, heat olive oil and butter over medium heat. When the butter melts, add the chopped onion. Cook it for about 3 to 4 minutes until it turns soft. Next, add the minced garlic. Cook it for one more minute. Make sure not to burn the garlic; it needs to stay fragrant. Now, stir in the pumpkin puree, heavy cream, nutmeg, and cinnamon. Mix it well and let it simmer for about 5 minutes. This helps all the flavors come together nicely. Remember to season it with salt and pepper to your liking. Add the cooked pasta to your sauce. Toss the noodles so they are evenly coated in the creamy pumpkin sauce. If it seems too thick, add a bit of the reserved pasta water until you like the consistency. Finally, stir in the chopped sage and grated Parmesan cheese. Mix until the cheese melts and everything blends well. Serve the creamy pumpkin sage pasta in bowls. You can top it with extra Parmesan, more sage, and toasted pumpkin seeds for crunch. Enjoy your delightful meal! To get that rich, creamy texture, you need the right balance. Use heavy cream for a richer taste. If you want a lighter option, try a non-dairy cream. Add the pumpkin puree slowly while mixing. This helps achieve a smooth blend. If your sauce gets too thick, don’t worry! Just add a splash of the reserved pasta water. This will bring it back to life. If you have leftovers, store them in an airtight container. This keeps the pasta fresh. Make sure it cools down before sealing it. The pasta can stay in the fridge for up to three days. When reheating, add a bit of water or cream. This will help restore the creamy texture. Avoid using a microwave if possible; heat it gently on the stove instead. Feel free to play with the spices! If you love nutmeg, add a little more. If you want heat, sprinkle in some red pepper flakes. Taste as you go; this helps you find the right balance. Always season with salt and pepper last. This way, you can adjust to your liking. Don't be afraid to experiment with fresh herbs too! They can really brighten the dish. Pro Tips Use Fresh Sage: Fresh sage elevates the dish with its aromatic flavor. If possible, opt for fresh over dried for the best taste. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable broth or stock for a delicious twist. Perfect Pasta Cooking: Make sure to cook your pasta al dente; it will continue to cook slightly when mixed with the sauce, ensuring the perfect texture. Garnish for Flavor: Adding toasted pumpkin seeds not only enhances the presentation but also adds a delightful crunch and nutty flavor to the dish. {{image_2}} You can easily make this dish vegan. Substitute heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese. This gives a cheesy taste without dairy. You can also skip butter and use more olive oil. These swaps keep the creaminess and flavor intact. To make this pasta more filling, add protein. Cooked chicken or turkey works well. For a vegetarian option, try adding chickpeas or lentils. These options boost protein without losing flavor. You can also mix in cooked sausage for a savory kick. Just sauté it with the onions and garlic for a tasty blend. Fettuccine is great, but you can use other pasta types too. Whole wheat or gluten-free pasta are good choices. If you're feeling adventurous, try using spiralized vegetables like zucchini. This lowers carbs and adds nutrients. No matter the pasta, the creamy pumpkin sage sauce will shine through. To store creamy pumpkin sage pasta, let it cool first. Place it in an airtight container. Make sure to seal it tightly. You can keep it in the fridge for up to three days. If you want to store it longer, freezing is a great option. When reheating, use a skillet for the best flavor. Add a splash of water or cream to keep it moist. Heat over medium heat and stir often. You can also use the microwave. Just cover the dish and heat it in short bursts. Stir between each burst to heat evenly. To freeze creamy pumpkin sage pasta, portion it into smaller containers. Leave some space at the top for expansion. Label the containers with the date. You can freeze it for up to three months. To thaw, place it in the fridge overnight before reheating. This keeps the flavors fresh. Fettuccine is ideal for this dish. Its wide shape holds onto the creamy sauce well. You can also use penne or tagliatelle. Both options work nicely. Choose any pasta you love! Yes, you can! Fresh pumpkin adds a lovely taste. Cut it into cubes, steam it, and blend until smooth. This way, you get a fresh flavor in your pasta. Absolutely! Use gluten-free pasta made from rice or corn. These options taste great and keep the dish creamy. Check the package for cooking times. If your sauce is too thick, add some reserved pasta water. Start with a little, then mix well. It helps thin the sauce while keeping the flavor rich. Sure! Spinach or kale works well in this dish. You can also add roasted red peppers or mushrooms. Just sauté them with the onion for added flavor. Creamy pumpkin sage pasta is simple and fun to make. We covered the key ingredients and how to cook them. You learned to adjust flavors and store your meal for later. Remember, you can swap in different ingredients or pasta types to fit your needs. Enjoy this dish in many ways, including vegan or protein-packed options. With these tips, you'll impress your friends and family, making every bite memorable. Start cooking and explore your own twist on this comforting favorite!$

A delicious and creamy pasta dish featuring pumpkin and sage, perfect for fall.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

12 oz pasta (fettuccine or your choice)
1 cup pumpkin puree (canned or fresh)
1 cup heavy cream (or a non-dairy substitute)
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 small onion, finely chopped
0.5 teaspoon nutmeg
0.5 teaspoon ground cinnamon
0.5 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
to taste Salt and pepper
10 leaves fresh sage, chopped
optional toasted pumpkin seeds for garnish

Instructions

In a large pot, bring salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain and set aside.
In a large skillet over medium heat, add olive oil and butter. Once the butter has melted, add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add minced garlic and cook for another minute, being careful not to burn it.
Stir in the pumpkin puree, heavy cream, nutmeg, and cinnamon. Mix well and let it simmer for about 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Add the cooked pasta to the skillet, tossing to coat the noodles evenly in the creamy pumpkin sauce. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
Stir in the chopped sage and grated Parmesan cheese, mixing until the cheese is melted and everything is well combined.
Divide the creamy pumpkin sage pasta among plates, garnish with extra Parmesan cheese, chopped sage, and toasted pumpkin seeds if desired.

Notes

For a vegan option, substitute heavy cream with a non-dairy alternative and use nutritional yeast instead of Parmesan.

Keyword creamy, fall, pasta, pumpkin, sage