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This creamy pumpkin sage pasta flips the script on pumpkin as a savory star. Made with garlic, parmesan, nutmeg, and crispy sage, it’s a cozy fall dinner that comes together in just 30 minutes—perfect for weeknights or holiday gatherings.

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Why You’ll Love This Recipe

• Savory pumpkin twist – Pumpkin isn’t just for sweets! This recipe highlights its natural earthiness.
• Quick & easy – Comes together in under 30 minutes.
• Perfect fall flavors – Sage, nutmeg, and parmesan create a cozy, comforting sauce.
• Family-friendly – Creamy but not too spicy, so it appeals to both kids and adults.

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Ingredients needed to Make Pumpkin Pasta

• 12 oz pasta (fettuccine, rigatoni, or shells) – Sturdy shapes hold the creamy sauce beautifully.
• 5 Tbsp unsalted butter – Browning the butter deepens the flavor and creates a nutty base.
• 8–10 fresh sage leaves – Infuses the sauce with earthy, herbal notes.
• 4 garlic cloves, minced – Builds a savory backbone for the sauce.
• 1 cup pumpkin purée (not pie filling) – Adds creaminess, natural sweetness, and earthy depth.
• 2 Tbsp tomato paste – Boosts umami and balances the pumpkin with acidity.
• 1 cup heavy cream (or half-and-half) – Makes the sauce luxuriously creamy.
• ¼ tsp nutmeg – Enhances the pumpkin’s warmth and depth.
• ¼ tsp red chili flakes – Adds a gentle heat to balance richness.
• ½ tsp salt + ¼ tsp black pepper – Essential seasoning.
• ½ cup grated parmesan – Salty, nutty finish that ties everything together.
• ¼ cup pasta water – Helps emulsify and loosen the sauce so it clings to the pasta.

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Serving & Pairing Suggestions for Pumpkin Sage Pasta

• Protein pairings:
  • Grilled chicken or turkey cutlets
  • Crispy pancetta or prosciutto
  • Seared shrimp or scallops
• Vegetable sides:
  • Roasted Brussels sprouts
  • Caramelized carrots
  • Simple green salad with lemon vinaigrette
• Wine pairing: Chardonnay or Pinot Noir for a fall-ready dinner.

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FAQs About Pumpkin Pasta

1. Can I use canned pumpkin?
Yes—just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which has sugar and spices added.

2. Can I make this pasta without cream?
Yes! Use half-and-half for a lighter sauce, or full-fat coconut milk for a dairy-free option.

3. How do I store leftovers?
Keep in an airtight container for up to 3 days in the fridge. Add a splash of milk or cream when reheating to loosen the sauce.

4. Does pumpkin pasta taste sweet?
Not at all. The pumpkin brings earthy, mild sweetness, but the tomato paste, garlic, sage, and parmesan balance it for a fully savory dish.

5. What other pasta shapes work best?
Short, ridged shapes like rigatoni, penne, or shells work best because they grab onto the creamy sauce.

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More Pumpkin Recipes To Try!

• Brown Butter Pumpkin Snickerdoodle Cookies
• Pumpkin Pecan Coffee Cake with Maple Icing
• Brown Butter Pumpkin Espresso Bars
• Brown Butter Pumpkin Gooey Butter Cake

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