Description
This creamy pumpkin sage pasta combines roasted pumpkin and fresh sage for a comforting autumn dish. It offers a rich, seasonal taste that warms your soul and is easy to prepare in under 30 minutes, making it perfect for weeknight dinners or gatherings.
Ingredients
- 1 medium sugar pumpkin or kabocha
- 10 leaves fresh sage
- 2 cloves garlic, minced
- 1/2 cup white wine (dry Sauvignon Blanc, Pinot Grigio, or Chardonnay)
- 1/2 cup pouring cream
- 2 tablespoons tomato paste
- 1/4 teaspoon nutmeg
- 250 grams pasta (rigatoni, penne, or fusilli)
- 1/2 cup leftover pasta water
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
Instructions
- In a large baking dish, toss the pumpkin with olive oil, salt, and black pepper. Bake at 400°F (200°C) for about 20-25 minutes until fork tender and beautifully caramelized.
- Once the pumpkin is roasted, use a stick or countertop blender to puree it with the pouring cream until smooth and creamy.
- In a large skillet over medium heat, melt butter and fry the fresh sage leaves until crispy. Set them aside.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Pour in the white wine and let it simmer for a couple of minutes, reducing it by half.
- Reduce the heat to low, then stir in the pureed pumpkin, tomato paste, nutmeg, and gradually add leftover pasta water.
- Stir in the cooked pasta along with a splash of additional pasta water if needed, making sure the pasta is well coated with the creamy pumpkin sage sauce.
- Top with extra Parmesan cheese and crispy sage for a beautiful finish.
Notes
- Start by preparing your pasta as soon as you place the pumpkin in the oven to synchronize cooking times perfectly.
- Adjust the amount of leftover pasta water gradually to achieve your desired sauce texture without thinning it too much.
- Be careful not to overcook the garlic; sautéing it just until fragrant ensures it doesn’t turn bitter in your pumpkin sage pasta.
- Always taste and adjust salt and pepper throughout the cooking process, as flavors can intensify when combined with creamy ingredients.
- If you have leftovers, store the sauce separately from the pasta to maintain the best texture when reheating.
- You can roast the pumpkin and puree it with cream up to 24 hours in advance.
- Prepare crispy sage leaves and store them separately.
- Store any leftover pumpkin sage pasta in an airtight container for up to 3 days in the fridge.
- To freeze the sauce, place it in a freezer-safe container without the pasta; it will last up to 2 months.
- Reheat on the stovetop over low heat, adding a splash of pasta water to restore creaminess.
- For any leftover pasta, store it separately from the sauce to prevent it from absorbing too much moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 50 mg
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