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To make Savory Pumpkin Sage Pasta, gather these ingredients: - 2 cups fresh pasta (fettuccine or tagliatelle) - 1 cup pumpkin puree (canned or homemade) - 2 tablespoons olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage) - 1/2 teaspoon nutmeg - 1/2 cup vegetable broth - 1/2 cup heavy cream (or coconut cream for a dairy-free option) - Salt and pepper to taste - Grated Parmesan cheese or a vegan alternative for serving - Toasted pumpkin seeds for garnish (optional) You can swap some ingredients if needed: - For fresh pasta, use dried pasta; just adjust cooking time. - Pumpkin puree can be replaced with butternut squash puree. - Olive oil can be switched for butter for a richer flavor. - Heavy cream can be substituted with coconut cream for a dairy-free option. - If you don't have sage, try thyme or rosemary for a different flavor. Each serving of Savory Pumpkin Sage Pasta gives you a tasty boost. Here’s the breakdown: - Calories: About 450 - Protein: 12 grams - Carbohydrates: 60 grams - Fat: 18 grams - Fiber: 3 grams - Sugar: 4 grams This pasta dish is not only delightful but also packed with flavor and nutrients. Enjoy your cooking! {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add 2 cups of fresh pasta, like fettuccine or tagliatelle. Cook the pasta according to package instructions until it is al dente. This usually takes about 2 to 4 minutes. Before you drain the pasta, save 1/2 cup of the pasta water. This water helps adjust the sauce later. After that, drain the pasta and set it aside for now. Next, take a large skillet and heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 1 small finely chopped onion. Cook the onion for about 3 to 4 minutes until it becomes translucent. Then, stir in 3 cloves of minced garlic and 1 teaspoon of chopped fresh sage. Let this cook for another minute. The smell will be amazing! This step builds a good flavor base for your sauce. Now, it's time to make the sauce. Add 1 cup of pumpkin puree to the skillet with the sautéed aromatics. Stir well to combine everything. Then, pour in 1/2 cup of vegetable broth and bring the mixture to a gentle simmer. Cook this for about 5 minutes. After that, stir in 1/2 cup of heavy cream and 1/2 teaspoon of nutmeg. Mix thoroughly and let the sauce simmer for another 5 to 7 minutes. This will thicken the sauce. If the sauce gets too thick, use some of the reserved pasta water to adjust it. Finally, add the drained pasta to the skillet. Toss it with the pumpkin sauce until all the noodles are well coated. Season with salt and pepper to taste. Your savory pumpkin sage pasta is almost ready! To cook pasta just right, use a big pot and plenty of water. Salt the water well; it should taste like the sea. This step adds flavor to the pasta. Once the water boils, add your fresh pasta. Fresh pasta cooks fast, usually in 2-4 minutes. Check it often to avoid overcooking. When it's al dente, save some pasta water before draining. This starchy water can help thicken your sauce later. The pumpkin sauce shines with a few boosts. First, use fresh garlic and onion. Sauté them until soft and fragrant. This adds depth to your dish. Next, the sage brings a warm, earthy note. Use fresh if you can; it makes a big difference. Nutmeg adds warmth too; just a pinch can transform the flavor. For extra richness, use heavy cream or coconut cream. Remember to taste and adjust with salt and pepper. A creamy sauce is key to this dish. Start with your pumpkin puree and broth; they should mix well. Let it simmer gently for about 5 minutes. This helps the flavors meld. When you add the cream, stir well. If the sauce gets too thick, don't worry! Just add a little reserved pasta water. This water helps to keep the sauce smooth and coats the pasta perfectly. The goal is a silky texture that clings to every noodle. Pro Tips Use Fresh Herbs: Fresh sage adds a vibrant flavor to the dish. If using dried sage, remember to use less, as its flavor is more concentrated. Pasta Water Magic: The starchy pasta water is a great way to adjust the sauce's consistency without losing flavor. Always reserve some before draining! Experiment with Creams: For a lighter version, substitute heavy cream with a plant-based cream or even Greek yogurt for a tangy twist. Garnish for Flavor: Don’t skip the toasted pumpkin seeds! They add a delightful crunch and enhance the dish's visual appeal. {{image_2}} You can easily make this dish vegan. Just swap the heavy cream for coconut cream. This keeps the sauce creamy and rich. Use nutritional yeast instead of Parmesan for a cheesy flavor. It adds a nice twist without any dairy. For a gluten-free version, choose gluten-free pasta. There are many brands that offer great taste and texture. You can find options made from rice, quinoa, or even chickpeas. Just cook them according to the package instructions. This way, everyone can enjoy this dish! Feel free to add more ingredients to make this recipe your own. Chicken or turkey can add protein and heartiness. Simply cook the meat in the skillet before adding the onions. Spinach is another great option. Toss it into the sauce until it wilts. This adds color and nutrients to your meal. You can also add mushrooms or sun-dried tomatoes for more flavor. The choice is yours! To keep your leftover pasta fresh, place it in an airtight container. Make sure you cool it down first. Store it in the fridge for up to three days. If you want to save it longer, consider freezing it. When you reheat your pasta, use a skillet for the best results. Add a splash of vegetable broth or water to help keep it moist. Heat it on medium-low, stirring gently until warmed through. Avoid using a microwave, as it can make the pasta tough. To freeze your Savory Pumpkin Sage Pasta, portion it into meal-sized containers. Make sure to leave some space at the top for expansion. Wrap the containers tightly with plastic wrap, then seal with a lid. This pasta can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. You can use coconut cream or almond milk. Both give a nice texture. Coconut cream adds a hint of sweetness. Almond milk keeps it light and creamy. Other options include cashew cream or a blend of silken tofu and water. Yes, you can use dried sage. Use half the amount. Dried sage has a stronger flavor than fresh. So, one teaspoon of fresh equals about half a teaspoon of dried. Be sure to add it early so it can bloom in the heat. Savory Pumpkin Sage Pasta lasts about three to four days in the fridge. Store it in an airtight container. When ready to eat, just reheat gently on the stove. Adding a splash of water can help keep it creamy. This blog post covers how to make Savory Pumpkin Sage Pasta. We discussed the key ingredients and possible substitutions. I also provided a step-by-step guide for cooking the fresh pasta and making the creamy sauce. Remember the tips for perfect texture and flavor. You can customize the dish to fit your needs, whether vegan or gluten-free. Lastly, proper storage keeps your leftovers fresh. This dish is not just tasty; it’s versatile and easy to make. Enjoy every bite!

Savory Pumpkin Sage Pasta

A delicious pasta dish featuring fresh pasta tossed in a creamy pumpkin and sage sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups fresh pasta (fettuccine or tagliatelle)
  • 1 cup pumpkin puree (canned or homemade)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
  • 0.5 teaspoon nutmeg
  • 0.5 cup vegetable broth
  • 0.5 cup heavy cream (or coconut cream for a dairy-free option)
  • 1 to taste salt
  • 1 to taste pepper
  • 1 for serving grated Parmesan cheese or a vegan alternative
  • 1 for garnish toasted pumpkin seeds (optional)

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  • Sauté Aromatics: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and chopped sage, cooking for an additional minute until fragrant.
  • Make the Sauce: Add the pumpkin puree to the skillet, stirring well to combine. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes.
  • Creamy Texture: Stir in the heavy cream and nutmeg, mixing thoroughly. Let the sauce simmer for another 5-7 minutes, thickening slightly. If it becomes too thick, add a bit of reserved pasta water to reach the desired consistency.
  • Combine: Add the drained pasta to the skillet, tossing it with the pumpkin sauce until all the noodles are well coated. Season with salt and pepper to taste.
  • Serve: Plate the pasta in serving bowls. Top with grated Parmesan cheese and sprinkle toasted pumpkin seeds for extra crunch.

Notes

Serve the pasta in shallow bowls, drizzling a bit of your best olive oil on top and garnishing with fresh sage leaves for a pop of color. Enjoy!
Keyword creamy, pasta, pumpkin, sage