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Creamy One-Pot Pumpkin Pasta with Crispy Sage

Creamy One-Pot Pumpkin Pasta - featured image
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A rich, velvety one-pot pasta dish featuring pumpkin puree, heavy cream, and fresh sage. This easy weeknight dinner combines earthy flavors with a creamy texture, perfect for autumn.

Ingredients

Scale
  • 1 pound (450g) short pasta (penne, rigatoni, or fusilli)
  • 15-ounce can 100% pure pumpkin puree
  • 1 cup (240ml) heavy cream
  • 4 tablespoons (60g) unsalted butter, divided
  • 1/2 cup fresh sage leaves
  • 4–5 cloves garlic, minced
  • 1 cup (240ml) low-sodium chicken or vegetable broth
  • 1/2 cup (50g) freshly grated Parmigiano-Reggiano cheese
  • Pinch of freshly grated nutmeg
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Pat fresh sage leaves completely dry with paper towels.
  2. Place a large skillet or Dutch oven over medium heat and melt 2 tablespoons of butter.
  3. Add sage leaves to the melted butter and fry for 30-60 seconds per side until bright green and crispy. Remove with a slotted spoon and set aside on a paper towel, leaving the flavored butter in the pan.
  4. Reduce heat to medium-low. Add the remaining 2 tablespoons of butter and minced garlic. Stir constantly for 30-60 seconds until fragrant, being careful not to burn.
  5. Add the dry pasta, pumpkin puree, and broth to the pan. Stir well to combine the pumpkin with the butter and garlic.
  6. Increase heat to medium-high and bring to a simmer. Stir frequently to prevent sticking. Cook for 10-12 minutes until pasta is al dente and liquid has reduced. Add a splash of water if it becomes too dry.
  7. Reduce heat to low. Stir in heavy cream and grated Parmesan cheese. Add nutmeg and red pepper flakes. Stir until cheese is melted and sauce is smooth.
  8. Season with salt and black pepper to taste. Top with crispy sage leaves and serve immediately.

Notes

Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, to maintain a savory flavor. Fresh sage is essential for the crispy topping; dried sage will not crisp properly. Stir frequently during cooking to prevent the pumpkin puree from sticking and burning. For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast. For a gluten-free option, use gluten-free pasta, keeping in mind it may release more starch.

Nutrition

Keywords: pumpkin pasta, one-pot meal, creamy pasta, sage, fall recipes, easy dinner, vegetarian pasta, comfort food

Find it online: https://twirltaste.com/creamy-one-pot-pumpkin-pasta-best-easy-dinner/