Jump to Recipe Print RecipeAs the leaves turn golden and the air gets crisp, there’s nothing quite like the warm embrace of a hearty dish on a chilly evening. Enter my Creamy Pumpkin Pasta with Sage—your new fall favorite that promises to envelop you in comfort. This delightful pasta recipe is not only quick to whip up in just 25 minutes, but it also brings a rich and velvety sauce made from mascarpone and Parmesan, accentuated by the fragrant notes of fresh sage and a touch of cinnamon. Perfect for those evenings when you crave something delicious but don’t want to spend hours in the kitchen, this dish is a true weeknight hero. Whether you’re looking to impress guests or simply satisfy your own taste buds, you won’t want to miss out on this cozy comfort food. Are you ready to elevate your pasta game and savor every bite? Why is Pumpkin Pasta with Sage a Must-Try? Easy to Prepare: This dish comes together in just 25 minutes, making it perfect for busy weeknights. Rich, Creamy Texture: The blend of mascarpone and Parmesan creates a velvety sauce that clings beautifully to each strand of pasta. Fall Flavors: Infused with fresh sage and a hint of cinnamon, this recipe is like comfort food in a bowl, perfectly capturing the essence of autumn. Versatile Ingredients: Feel free to experiment! Swap the pumpkin for butternut squash or try different types of pasta like fettuccine or rigatoni. Impressive Yet Simple: Whether you’re cooking for family or entertaining guests, this dish is sure to impress without requiring hours of preparation. For more comforting pasta options, check out my delicious Garlic Butter Pasta or the flavorful Pesto Caprese Pasta. Pumpkin Pasta with Sage Ingredients • A delightful base for your creamy dish! For the Pasta Mafaldine Pasta – This structured pasta serves as the ideal base; feel free to swap with fettuccine or rigatoni if needed. Kosher Salt – Essential for seasoning the cooking water and enhancing flavor. For the Creamy Sauce Unsalted Butter – Brown it for extra nuttiness and richness in your sauce. Canned Pumpkin Purée – The star ingredient that brings a delicious fall flavor; butternut squash is a suitable substitute. Mascarpone Cheese – Provides that velvety creaminess that coats the pasta beautifully. Grated Parmesan Cheese – Adds depth and saltiness; use fresh for the best flavor. Fresh Sage Leaves – This herb gives an aromatic touch; finely chop them for even distribution in the sauce. Ground Cinnamon – Just a hint enhances the fall profile of the pumpkin pasta recipe. Egg Yolks – Adds creaminess and richness; mix vigorously to ensure a smooth texture. For the Finishing Touches Freshly Ground Black Pepper – Adds a perfect punch of flavor when seasoning your dish. Extra Virgin Olive Oil – A drizzle before serving introduces additional richness. Flaky Sea Salt – Use it to finish your dish with a delightful texture contrast. Step‑by‑Step Instructions for Impossibly Creamy Pumpkin Pasta with Sage Step 1: Cook the Pasta Bring a large pot of salted water to a rolling boil over high heat. Carefully add the mafaldine pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Reserve about ½ to 1 cup of the pasta cooking water before draining, then set the pasta aside while you prepare the sauce. Step 2: Make the Browned Butter In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Allow the butter to cook until it turns golden brown, stirring occasionally, which should take about 4-5 minutes. You’ll know it’s ready when it has a nutty aroma and a deep amber color; this will add a delicious richness to your creamy pumpkin pasta. Step 3: Combine Pumpkin and Butter Stir in the canned pumpkin purée into the browned butter in the skillet. Mix well and cook for about 3 minutes, allowing the flavors to meld together. You should see the pumpkin bubble gently, creating a hearty base for your sauce that will envelop the pasta beautifully. Step 4: Mix Pasta with Sauce Add the drained mafaldine pasta to the skillet with the pumpkin mixture. Then, stir in the mascarpone cheese, grated Parmesan cheese, chopped fresh sage, and ground cinnamon. Gradually mix in some reserved pasta water and adjust the heat to medium, combining everything thoroughly until the pasta is well-coated and creamy. Step 5: Incorporate the Egg Yolks Remove the skillet from the heat and quickly add the egg yolks, mixing vigorously to ensure a smooth, creamy texture without scrambling the eggs. Season the creamy pumpkin pasta with freshly ground black pepper and flaky sea salt to taste. The sauce should become velvety and rich, with a beautiful shine. Step 6: Serve the Dish Plate the impossibly creamy pumpkin pasta immediately for optimal warmth and comfort. Drizzle each serving with extra virgin olive oil, sprinkle additional flaky sea salt, and a bit more Parmesan for a finishing touch. The visual appeal of this dish will invite everyone to dig in and enjoy the perfect fall flavors! How to Store and Freeze Pumpkin Pasta with Sage Fridge: Store leftover pumpkin pasta with sage in an airtight container for up to 3 days. Make sure to let it cool down to room temperature before sealing to avoid condensation. Freezer: If you want to keep it longer, freeze the pasta dish for up to 2 months. Use a freezer-safe container, and label with the date for easy tracking. Reheating: When ready to enjoy your pumpkin pasta, thaw overnight in the fridge, then reheat gently on the stove over low heat. Add a splash of water or cream to revive its creamy texture. Ingredient Care: If you don’t plan to eat it all at once, consider storing the sauce and pasta separately to maintain the best texture. Make Ahead Options These Creamy Pumpkin Pasta with Sage is perfect for busy home cooks looking to save time! You can prepare the sauce (minus the egg yolks) up to 3 days in advance and store it in an airtight container in the refrigerator. If you make the pumpkin mixture ahead, simply reheat it gently on the stove before adding the cooked pasta and incorporating the egg yolks to ensure a silky texture. For optimal flavor, cook the pasta fresh just before serving, but you can also cook it in advance and refrigerate it for up to 24 hours. Just remember to stir in a bit of reserved pasta water while reheating to keep the sauce creamy and delicious! What to Serve With Creamy Pumpkin Pasta with Sage As autumn sets in and the air turns cool, a succulent meal can warm the soul and uplift the spirits. Crusty Garlic Bread: Perfectly crunchy and warm, it’s ideal for soaking up every last bit of the creamy sauce. Simple Arugula Salad: The peppery arugula adds a fresh zing that contrasts beautifully with the rich pasta, keeping the meal light and vibrant. Roasted Brussels Sprouts: These crispy, caramelized delights provide a nutty flavor that enhances the earthiness of the pumpkin. Toss with olive oil and sea salt for a perfect side. Sautéed Mushrooms: Their umami richness pairs seamlessly with the creamy sage pasta, adding depth and flavor to every forkful. Sparkling Apple Cider: A refreshing, bubbly drink that complements the autumn flavors, offering sweetness and acidity that lightens the meal. Warm Apple Crisp: For dessert, this cozy, cinnamon-infused treat with its crumbly topping wraps up the meal perfectly. Serve with a scoop of vanilla ice cream for a delightful contrast. Pumpkin Pasta with Sage Variations Feel free to mix things up and make this delightful dish your own with these fun variations! Butternut Squash: Substitute canned pumpkin with butternut squash purée for a sweeter twist that still captures that fall flavor. Pasta Shape Swaps: Experiment with other pasta types like pappardelle or penne; each will give a unique texture to your dish. Nutty Crunch: Add toasted nuts like walnuts or pine nuts for a delightful crunch that contrasts the creamy sauce beautifully. Herb Boost: Incorporate fresh thyme or rosemary alongside sage to elevate the herbal notes and infuse different earthy flavors. Protein Packed: Toss in sautéed mushrooms or browned sausage to add heartiness, turning this vegetarian delight into a satisfying main course. Creamy Vegan Option: Swap mascarpone and Parmesan for cashew cream and nutritional yeast for a delicious dairy-free alternative without sacrificing creaminess. Extra Spice: For a kick, add red pepper flakes or a hint of cayenne pepper to the sauce for some warmth that will dance on your taste buds. Layered Flavor: Enhance the richness by adding a splash of heavy cream or half-and-half just before serving for a truly indulgent experience. Each of these variations allows you to tailor the pumpkin pasta with sage to your taste, creating a dish that’s perfect for any palate. If you’re curious about more delicious pasta recipes, don’t forget to check out my French Onion Pasta and Creamy Garlic Parmesan Pasta for more comfort food inspiration! Expert Tips for Pumpkin Pasta with Sage Perfect Pasta: Ensure you cook the pasta al dente for the best texture. Overcooked pasta can become mushy and won’t hold the creamy sauce well. Brown Your Butter: Don’t skip browning the butter! This step adds a nutty flavor that enhances the richness of the sauce, giving your pumpkin pasta with sage depth. Vigorous Mixing: When adding egg yolks to the sauce, mix vigorously to prevent them from scrambling. This is key for achieving the luxurious creaminess you desire. Adjust Consistency: If your sauce is too thick, gradually stir in reserved pasta water until you reach your desired creaminess. Storage Tips: Leftovers can become even more flavorful! Store them in an airtight container for up to 3 days, and add a splash of water or cream when reheating to restore the sauce’s texture. Creamy Pumpkin Pasta with Sage Recipe FAQs What kind of pasta works best for this recipe? Absolutely! While mafaldine is recommended for its structure, you can easily substitute it with fettuccine, rigatoni, or any pasta of your choice that can hold onto the sauce. How should I store leftover pumpkin pasta with sage? Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to let the pasta cool completely before sealing it to prevent any condensation from forming. Can I freeze pumpkin pasta with sage? Yes, you can freeze this dish! Place the pasta in a freezer-safe container and it will keep well for up to 2 months. For best results, it’s recommended to freeze the sauce and pasta separately. What if my sauce is too thick? If your creamy pumpkin sauce becomes too thick while cooking, simply add a splash of reserved pasta water or cream, stirring to combine. This will help loosen it up and return it to that desired silky texture! Are there any dietary considerations for this recipe? Veteran cooks will appreciate this: if you’re cooking for guests with dietary restrictions, you can easily swap the mascarpone and Parmesan with non-dairy alternatives. Also, keep an eye on the pumpkin purée label as some may contain allergens. Always double-check your ingredients! How can I tell if my pumpkin is ripe enough to use? When selecting canned pumpkin purée, make sure it’s a vibrant orange with a smooth texture. If you opt for fresh pumpkin, look for one that is firm without any dark spots or blemishes. Creamy Pumpkin Pasta with Sage: A Cozy Fall Delight Indulge in this Creamy Pumpkin Pasta with Sage, a delightful fall favorite that is quick to prepare and rich in flavor. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 15 minutes minsTotal Time 25 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ItalianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta12 oz Mafaldine Pasta can substitute with fettuccine or rigatoni1 tbsp Kosher Salt for seasoning cooking waterFor the Creamy Sauce4 tbsp Unsalted Butter brown for extra nuttiness1 cup Canned Pumpkin Purée can substitute with butternut squash8 oz Mascarpone Cheese1/2 cup Grated Parmesan Cheese fresh is best1/4 cup Fresh Sage Leaves finely chopped1/2 tsp Ground Cinnamon for fall flavor2 large Egg Yolks mix vigorously for smoothnessFor the Finishing Touches1/2 tsp Freshly Ground Black Pepper to taste1 tbsp Extra Virgin Olive Oil for drizzling1/4 tsp Flaky Sea Salt to taste Equipment Large potSkilletMeasuring cupsMeasuring spoonsSpatula Method Step-by-Step InstructionsBring a large pot of salted water to a rolling boil over high heat. Carefully add the mafaldine pasta and cook until al dente, around 8-10 minutes. Reserve ½ to 1 cup of the pasta water, then drain the pasta and set aside.In a large skillet, melt 4 tablespoons of unsalted butter over medium heat until golden brown, about 4-5 minutes.Stir in 1 cup of canned pumpkin purée into the browned butter and cook for about 3 minutes.Add the drained mafaldine pasta to the skillet with the pumpkin mixture. Stir in 8 oz of mascarpone cheese, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh sage, and 1/2 tsp of ground cinnamon. Mix in reserved pasta water gradually.Remove from heat and quickly add 2 large egg yolks, mixing vigorously. Season with freshly ground black pepper and flaky sea salt to taste.Plate immediately, drizzle with extra virgin olive oil, sprinkle with flaky sea salt and more Parmesan before serving. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 2mgCalcium: 200mgIron: 2mg NotesFor optimal texture, store pasta and sauce separately if not consuming immediately. Leftovers can be stored in an airtight container for up to 3 days. Tried this recipe?Let us know how it was!
