Can I use fresh pumpkin instead of canned ?

Yes, you can use fresh roasted pumpkin. Just be sure to purée it until smooth and strain any excess moisture for a silky sauce. Sugar pumpkins or kabocha squash work best.

What pasta works best with pumpkin sauce ?

Rigatoni is great because it holds sauce in every ridge, but penne, fettuccine, or even shells also pair well. For a gluten-free version, try brown rice pasta or lentil-based pasta.

Can I freeze Pumpkin Sage Pasta ?

While you can freeze it, cream-based sauces may separate. For best results, freeze just the pumpkin sauce and cook fresh pasta when ready to serve. Reheat gently with a splash of cream.

Is Pumpkin Sage Pasta vegetarian ?

Yes, this recipe is naturally vegetarian as long as you use Parmesan made without animal rennet. It’s also easy to adapt for vegan diets with a few swaps.

Pumpkin Sage Pasta – 3 Easy Steps to Irresistible Fall Flavor

Description

This creamy Pumpkin & Sage Pasta combines earthy sage, rich cream, and sweet pumpkin purée into a luxurious fall pasta dish ready in just 30 minutes.

Ingredients

Scale

6 oz rigatoni pasta

1 tbsp butter

2 cloves garlic, minced

1 tsp finely chopped fresh sage or 1/2 tsp dried

1/2 cup canned pumpkin purée (not pie filling)

3/4 cup heavy cream or sub half-and-half for lighter

1/4 cup grated Parmesan cheese

Pinch of nutmeg

1/2 tsp salt

1/4 tsp pepper

Optional: a squeeze of lemon juice or 1 tbsp white wine to brighten

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Instructions

1. Cook the rigatoni according to package directions. Reserve 1/4 cup pasta water.

2. In a large skillet, melt butter over medium heat. Add garlic and sage; sauté until fragrant.

3. Stir in pumpkin purée and cook for 2 minutes, letting flavors blend.

4. Pour in cream and stir to combine. Simmer gently for 4–5 minutes.

5. Add Parmesan, nutmeg, salt, and pepper. Stir until cheese melts.

6. Add cooked pasta and reserved pasta water to the skillet. Toss to coat.

7. Finish with a splash of lemon juice or white wine, if using. Serve warm.

Notes

To make it vegan, swap cream for coconut milk and Parmesan for nutritional yeast. Stores well in fridge for 3 days. Reheat gently with a splash of milk.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 4g
Sodium: 540mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 12g
Cholesterol: 70mg