Creamy Pumpkin Pasta with Sage
Penne tossed in a creamy pumpkin sauce with garlic, sage and Parmesan. This simple fall dinner uses canned pumpkin and comes together in 35 minutes.
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Ingredients
- 12 ounces (340 g) dry penne pasta
- 2 tablespoons olive oil
- 1 small yellow onion (about 100 g), finely diced
- 3 garlic cloves, minced
- 1 tablespoon finely chopped fresh sage leaves, plus 1 teaspoon for serving
- 1 can (15 ounces / 425 g) plain pumpkin puree, not pumpkin pie filling
- 1 cup (240 ml) low-sodium vegetable broth
- 1/2 cup (120 ml) heavy cream
- 1/2 teaspoon fine salt, plus 1 teaspoon for the pasta water
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup (40 g) finely grated Parmesan cheese; choose vegetarian or microbial rennet if needed
Instructions
- 1
Prepare the ingredients and pasta water
Finely dice the onion, mince the garlic and chop the sage. Grate the Parmesan and measure the remaining ingredients. Bring a large pot of water to a boil, covered to speed heating, then add 1 teaspoon of the salt. Allow about 10 minutes for preparation and about 25 minutes for the overlapping cooking steps.
- 2
Cook the penne
Add the penne to the boiling water and cook according to its package directions until just al dente, usually 10 to 12 minutes. While it cooks, start the sauce in a separate skillet. Before draining, carefully reserve 1 cup of the starchy pasta water. Drain the penne without rinsing.
- 3
Soften the onion and sage
Heat the olive oil in a large deep skillet over medium heat. Add the onion and cook for 5 to 6 minutes, stirring, until softened but not deeply browned. Add the garlic and 1 tablespoon chopped sage and stir for about 1 minute, just until fragrant.
- 4
Simmer the pumpkin sauce
Stir the pumpkin puree, vegetable broth, remaining 1/2 teaspoon salt, pepper and nutmeg into the skillet until smooth. Bring to a gentle simmer, reduce the heat to medium-low and cook for 5 minutes, stirring often to prevent sticking. Stir in the cream and warm gently for 1 to 2 minutes; avoid a hard boil.
- 5
Toss, loosen and serve
Reduce the heat to low. Add the drained penne and Parmesan to the sauce and toss for 1 to 2 minutes. Add reserved pasta water a few tablespoons at a time until the sauce is glossy and coats the pasta rather than sitting in stiff clumps; you may not need the full cup. Divide into 4 equal portions and sprinkle with the remaining 1 teaspoon chopped sage. Serve immediately, as the sauce thickens while standing. Total time is about 35 minutes with pasta and sauce cooking at the same time; there is no required resting time.
Chef's Tips
Use plain unsweetened pumpkin puree; pumpkin pie filling contains sugar and spices that do not suit this sauce. Finely grate the Parmesan so it melts evenly, and loosen the sauce with pasta water as needed. Contains wheat and milk; check pasta, broth and cheese labels for other allergens. For a vegetarian version, choose Parmesan-style cheese made with vegetarian or microbial rennet and vegetable broth. Nutrition is estimated per serving, one-quarter of the recipe, using typical ingredient values and an allowance for retained pasta-water salt; brands and draining change the result. Estimated sodium is 500mg per serving. Refrigerate leftovers in shallow covered containers within 2 hours, or within 1 hour above 90°F, and use within 3 to 4 days. Reheat the portion needed with a splash of water until it reaches 165°F throughout; the sauce may be thicker after chilling.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this creamy pumpkin pasta with sage
How long does it take to make Creamy Pumpkin Pasta with Sage?
The listed total time is 35 minutes. Prep time is 10 minutes and cooking time is 25 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Creamy Pumpkin Pasta with Sage recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Creamy Pumpkin Pasta with Sage recipe?
The listed difficulty level is easy.