Creamy Pumpkin Pasta Sage (Printable Version)
Luscious pasta with pumpkin, cream, sage, and nutmeg delivers autumn comfort in every bite.
# What You'll Need:
→ Pasta & Base
01 - 12 ounces pasta
02 - 1 cup canned pumpkin puree
→ Sauce & Flavor
03 - 1/2 cup heavy cream or coconut milk
04 - 1 teaspoon dried sage or finely chopped fresh sage
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 cup vegetable broth or water
07 - 1/4 cup grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package directions. Drain thoroughly and set aside.
02 - In the same pot over medium heat, stir together pumpkin puree, heavy cream or coconut milk, vegetable broth or water, dried sage, and ground nutmeg. Warm until gently simmering, stirring occasionally.
03 - Add the cooked pasta to the warm sauce, tossing continuously until noodles are evenly coated and the sauce is creamy. Sprinkle in grated Parmesan cheese and stir until completely melted and incorporated.
04 - Divide among serving plates. Garnish with additional Parmesan or fresh sage leaves if desired. Serve immediately.
# Additional Tips::
01 -
- Uses simple ingredients most are pantry staples
- Ready in under half an hour suits busy schedules
- Vegetarian and easily adapted for dairy free needs
- Crowd pleaser for family and festive gatherings
02 -
- High in vitamin A for immune support
- Ready in one pot which means less cleanup
- Flexible for vegan or gluten free diets
03 -
- Salt your pasta water well for full flavored noodles
- Warm your cream or coconut milk before adding to avoid curdling
- Freshly grate your nutmeg over the pot for the most aromatic finish