Pumpkin Pasta Sauce
This velvety pumpkin pasta sauce is made with sage-infused butter and parmesan for a luxuriously creamy and utterly satisfying pasta dish. It is an elegant yet effortless dinner that comes together in under 30 minutes.
A rich and creamy pumpkin sage pasta sauce that transforms any pasta into a restaurant-worthy autumn dinner.
Nutrition per serving
Ingredients
base
sauce
dairy
fat
aromatics
liquid
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 3/4 cup of pasta cooking water before draining.
Brown the Butter and Sage
In a large skillet over medium heat, melt the butter and add the fresh sage leaves. Cook for 3 to 4 minutes until the butter is golden brown and smells nutty and the sage is crispy.
Make the Pumpkin Sauce
Reduce heat to low and remove the sage leaves. Add the pumpkin puree to the browned butter and stir in 1/2 cup of the reserved pasta water to loosen the sauce to a silky consistency.
Combine Pasta and Finish
Add the drained pasta to the sauce and toss to coat, adding more pasta water as needed. Remove from heat, stir in the parmesan, and top with the crispy sage leaves before serving.
Substitutions
Common mistakes
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