Save to Pinterest A creamy comforting pasta dish featuring sweet pumpkin puree fragrant sage and crunchy toasted walnuts perfect for autumn evenings
This recipe is one of my favorites when the weather turns crisp It always brings warmth and smiles to the table
Ingredients
- Pasta: 350 g 12 oz dried fettuccine or tagliatelle
- Sauce: 2 tbsp unsalted butter 1 tbsp olive oil 2 garlic cloves finely minced 8-10 fresh sage leaves chopped 400 g 1 2/3 cups pumpkin puree canned or homemade 120 ml 1/2 cup heavy cream 50 g 1/2 cup grated Parmesan cheese plus more for serving 1/4 tsp freshly grated nutmeg Salt and freshly ground black pepper to taste
- Topping: 60 g 1/2 cup walnuts roughly chopped 1 tbsp olive oil Fresh sage leaves optional for garnish
Instructions
- Step 1:
- Bring a large pot of salted water to a boil Cook the pasta according to package instructions until al dente Reserve 1/2 cup pasta water then drain
- Step 2:
- While pasta cooks heat 1 tbsp olive oil in a small skillet over medium heat Add walnuts and toast stirring for 34 minutes until golden and fragrant Transfer to a plate and set aside
- Step 3:
- In a large skillet melt butter with 1 tbsp olive oil over medium heat Add the minced garlic and chopped sage cook for 12 minutes until fragrant
- Step 4:
- Stir in pumpkin puree heavy cream nutmeg salt and pepper Simmer gently for 34 minutes stirring occasionally
- Step 5:
- Add grated Parmesan to the sauce and stir until melted and smooth If the sauce is too thick add a little reserved pasta water to reach your desired consistency
- Step 6:
- Add the drained pasta to the skillet and toss to coat evenly in the sauce Cook for 12 minutes until heated through
- Step 7:
- Serve immediately topped with toasted walnuts extra Parmesan and fresh sage leaves if desired
Save to Pinterest Gathering around this pasta dish has become a cherished family tradition during fall
Notes
For a vegan version substitute dairy ingredients with plant-based butter cream and cheese Butternut squash puree can be used in place of pumpkin Pairs beautifully with a crisp white wine such as Pinot Grigio
Required Tools
Large pot Skillet Wooden spoon or spatula Knife and chopping board Colander
Nutritional Information
Calories 520 Total Fat 25 g Carbohydrates 60 g Protein 15 g per serving
Save to Pinterest This Pumpkin Pasta is a simple elegant dish that delivers rich autumn flavors in every bite
Common Recipe Questions
- → What pasta works best with the pumpkin sauce?
Wide noodles like fettuccine or tagliatelle hold the creamy pumpkin sauce well and provide the perfect texture contrast.
- → Can I substitute walnuts with other nuts?
Yes, toasted pecans or hazelnuts make excellent alternatives, adding their own distinct crunch and flavor.
- → How do I make the sauce creamier without cream?
Use full-fat coconut milk or blended silken tofu to retain richness while keeping the sauce smooth and creamy.
- → Is fresh sage necessary for this dish?
Fresh sage brings a delicate herbaceous aroma; however, dried sage can be used sparingly if fresh is unavailable.
- → How can I prevent the sauce from becoming too thick?
Reserve some pasta water and add it gradually to the sauce while mixing, helping achieve the ideal consistency.
- → What wine pairs well with this dish?
A crisp white like Pinot Grigio complements the creamy pumpkin and nutty flavors without overpowering them.