Print

One Pot Creamy Pumpkin Sage Pasta: Easy Fall Dinner

one pot creamy pumpkin sage pasta - featured image
Print Recipe

This one pot creamy pumpkin sage pasta is a quick and easy fall dinner that comes together in about 30 minutes. With a velvety pumpkin sauce, crispy sage, and simple pantry ingredients, it’s a cozy and satisfying meal perfect for busy weeknights.

Ingredients

Scale
  • 8 ounces (225g) short pasta (penne, fusilli, rigatoni, or cavatappi)
  • 1 cup (240g) 100% pure pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) heavy cream
  • 10–12 fresh sage leaves
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups (480ml) low-sodium vegetable or chicken broth
  • 2 tablespoons (28g) unsalted butter
  • ½ cup (50g) freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon red pepper flakes (optional)
  • Toasted pumpkin seeds for garnish (optional)

Instructions

  1. Prep your ingredients first: dice onion, mince garlic, grate Parmesan, and measure broth and pumpkin puree.
  2. Place a large Dutch oven or heavy-bottomed pot over medium heat and add butter. Once melted and foamy, add about 8 fresh sage leaves. Sizzle for 30-45 seconds until crisp and fragrant. Remove with a slotted spoon and set aside on a paper towel.
  3. In the same pot, add diced onion and cook for about 3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant, being careful not to brown.
  4. Pour in broth and pumpkin puree, whisk until smooth. Add salt, pepper, nutmeg, and red pepper flakes if using. Stir in pasta, ensuring it’s mostly submerged.
  5. Bring to a boil, then reduce heat to a steady simmer. Cover and cook for 10 minutes. Stir and check pasta; it should be almost tender. If liquid is too thick, add a splash more broth or water. If too thin, cook uncovered for a few more minutes.
  6. Remove pot from heat. Pour in heavy cream and sprinkle in grated Parmesan. Stir vigorously for about 1 minute until cheese melts and sauce is silky. Taste and adjust seasoning.
  7. Divide pasta among warm bowls. Crumble crispy sage leaves over the top. Garnish with remaining fresh sage leaves and toasted pumpkin seeds if using. Add extra Parmesan if desired.

Notes

For best results, use fresh sage and freshly grated Parmesan. The sauce will thicken as it sits, so keep it slightly looser than desired. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or cream.

Nutrition

Keywords: pumpkin pasta, creamy pumpkin sage pasta, one pot pasta, fall dinner, easy weeknight dinner, pumpkin sage pasta, one pot creamy pasta

Find it online: https://sagestirs.com/one-pot-creamy-pumpkin-sage-pasta-easy-fall-dinner/