Creamy Pumpkin and Sage Pasta
When I first had this thought, of using pumpkin in pasta, I was honestly kind of grossed. Everything I have ever seen pumpkin in was baked goods, coffee, breads, etc. BUT I wanted to try doing something savory with pumpkin, to see how it would turn out. So why not try a savory pumpkin pasta dish!
My family was a little skittish when I asked them to try it, they were surprised and even asked for more! A creamy sauce made from pumpkin puree and cream, with notes of sage and garlic, so delicious. Best part, use whatever kind of pasta you prefer for this dish! As always, I love to hear your thoughts and I hope you enjoy!
Description
Creamy Pumpkin & Sage Pasta
Creamy Pumpkin & Sage Pasta
- 16 oz Favorite Pasta (I used Whole Grain Spaghetti Noodles.)
- 2 tbsp Butter
- 1/2 cup Pumpkin Puree
- 1 1/2 cup Half & Half (Or Whole Milk will work or half heavy cream/half milk))
- 1/3 cup Parmesan Cheese (Extra for topping)
- 1/2-3/4 cup Pasta Water (Or White Wine or Vegetable Broth, depending on your preference)
- 7 Fresh Sage Leaves (Or 1 tsp dried sage.)
- 3/4 tsp Garlic Powder
- 3/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Cook pasta according to directions. Reserve ¾ cup of pasta water before dumping. Set aside water and pasta.
- While the pasta is cooking, using a medium saucepan on medium high heat, melt the butter. Chop your sage (not finely), add to butter. Let bubble/simmer for 1 minute, stir every now and then.
- Add the half and half, bring to a boil, stir. Add garlic powder, salt, and black pepper. Stir. Let boil for 1-2 minutes.
- Whisk in the parmesan cheese and pumpkin puree, whisk/stir until creamy. Add the pasta water. Stir.
- Bring to a light boil and let simmer for 3-4 minutes. Stir occasionally. Pour over noodles and stir. Place covered noodles on a plate and sprinkle with parmesan cheese (if you prefer). Serve and enjoy!
pasta, entrée, pumpkin, sage, creamy sauce, garlic, noodles, easy recipes, quick dinner,
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