Creamy Pumpkin Pasta with Sage and Parmesan Recipe

If you’re searching for a comforting, cozy dinner that’s easy to whip up but tastes like you spent hours in the kitchen, you’re in for a treat. This Creamy Pumpkin Pasta with Sage and Parmesan Recipe is one of my all-time favorites for fall dinners, but honestly, it’s so good I make it year-round. You’ll love the silky pumpkin sauce, gently spiced with cinnamon and nutmeg, and that hit of fresh sage—plus, it’s all topped off with nutty Parmesan cheese. Trust me, this is the kind of pasta that wraps you in a warm hug on chilly evenings!

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Ingredients You’ll Need

This recipe comes together with pantry staples and a few fresh ingredients that create a surprisingly rich and creamy sauce. Whole wheat pasta adds a lovely nutty texture, and using real pumpkin puree brings that subtle sweetness without overwhelming the dish.

• Whole wheat fettuccini (or similar pasta): Gives the dish a nice hearty bite and holds onto the sauce well.
• Unsalted butter: Helps create a smooth roux for the sauce, controlling salt and flavor perfectly.
• All-purpose flour: Thickens the sauce into that perfect creamy consistency.
• Garlic: Minced fresh garlic adds an aromatic depth that complements the pumpkin beautifully.
• Nonfat milk: Keeps the sauce creamy but light, balancing richness without being heavy.
• Pumpkin puree: Not pie filling—pure pumpkin puree is key for the right flavor and texture.
• Reduced-fat cream cheese: Adds tang and extra creaminess, melting into the sauce so well.
• Fresh sage leaves: Chopped and divided for flavor infusion and garnish freshness.
• Kosher salt: Enhances all the flavors.
• Ground black pepper: Adds a subtle heat.
• Ground cinnamon, nutmeg, and cayenne pepper: These spices create warm undertones with just a hint of kick.
• Grated Parmesan cheese: Melted on top just before serving—it’s pure magic.

Variations

One of the things I love is how this recipe easily adapts to your taste or dietary needs. I’ve played around with it quite a bit, so feel free to try these tweaks!

• Vegan Version: Swap the cream cheese and milk for full-fat coconut milk and vegan cream cheese—you won’t lose out on creaminess.
• Spicy Kick: Add a pinch more cayenne or even red pepper flakes if you’re someone who likes a little heat in their pasta.
• Herb Swap: If you’re out of sage, thyme or rosemary work nicely to add that earthy note.
• Mix in Vegetables: I love adding sautéed mushrooms or spinach for extra texture and nutrients.

How to Make Creamy Pumpkin Pasta with Sage and Parmesan Recipe

Step 1: Cook Pasta to Perfection

Bring a large pot of salted water to a boil—don’t skimp on the salt; it seasons the pasta from the inside out. Cook your whole wheat fettuccini until it’s just al dente, which usually means it still has a little bite to it but isn’t hard. This is super important because you don’t want mushy noodles when they get tossed in the sauce later. Don’t forget to scoop out 1 cup of the pasta water before draining—that’s pure gold for adjusting the sauce later on!

Step 2: Make the Creamy Pumpkin Sauce

Start by melting the butter in a large saucepan over medium heat until it’s hot and sizzling. Then add the flour and whisk constantly—it should turn a lovely golden color and smell a little nutty after a couple minutes. This is the base of your roux, which thickens the sauce beautifully. Next, toss in your minced garlic and cook for about 30 seconds until fragrant. Now, slowly pour in the milk a few splashes at a time while whisking constantly to smooth out any lumps—trust me, patience here makes a silky sauce.

Turn the heat up to medium-high and keep stirring. It’ll take about 8 to 10 minutes to bubble and thicken, but don’t walk away! You want to avoid scorching. Once thickened, remove from heat and stir in your pumpkin puree, cream cheese chunks, half the sage, and spices—salt, pepper, cinnamon, nutmeg, and just a pinch of cayenne. Keep whisking until the cream cheese fully melts into a rich, smooth sauce.

Step 3: Combine Pasta and Sauce

Toss your drained pasta gently into the sauce, coating every strand. If the sauce feels too thick or sticky, splash in some reserved pasta water bit by bit until you achieve that perfect silky texture that clings but doesn’t drown the noodles. This little trick keeps everything lush and luscious.

Step 4: Serve with Parmesan and Fresh Sage

Plate your pasta and sprinkle generously with grated Parmesan cheese and the remaining fresh sage leaves for a pop of color and fresh flavor. I absolutely love the way the sage perfume lingers on each bite.

How to Serve Creamy Pumpkin Pasta with Sage and Parmesan Recipe

Garnishes

I love to finish this pasta with a fresh sprinkle of chopped sage leaves—it brightens up every bite and adds a pop of color. Don’t be shy with that grated Parmesan cheese on top; it melts slightly and adds that savory, salty goodness I crave. Sometimes, I also toss on some toasted pecans or walnuts for a little crunch that contrasts nicely with the creamy sauce.

Side Dishes

For sides, I like a simple green salad with a lemon vinaigrette to cut through the richness of the pasta. Roasted Brussels sprouts or garlic green beans also pair beautifully and add a welcome veggie boost. For a heartier meal, garlic bread or a crusty baguette is perfect for sopping up any remaining sauce.

Creative Ways to Present

I’ve served this creamy pumpkin pasta in rustic deep bowls garnished with whole sage leaves for a fancy touch when friends come over. You can also lay it out on a large wooden board along with seasonal sides and a bottle of white wine—it makes even a casual dinner feel like a celebration!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens quite a bit once chilled, so before reheating, add a splash of milk or pasta water to loosen it back up—this makes it just as good as fresh!

Freezing

I recommend freezing the sauce separately rather than the pasta for best results. Store the pumpkin sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and gently reheat with a bit of milk to bring back that creamy texture before tossing with freshly cooked pasta.

Reheating

When reheating, do it gently on the stove over low heat, stirring often and adding a splash of milk or reserved pasta water to loosen the sauce. Microwave works in a pinch, but stirring halfway through and adding liquid helps avoid dry or clumpy textures.

FAQs

Final Thoughts

This Creamy Pumpkin Pasta with Sage and Parmesan Recipe has become a staple in my kitchen because it’s so satisfying and surprisingly simple. Whether you’re entertaining or just craving something cozy and different, this dish hits all the marks. I hope you enjoy making it as much as I do and that it brings warmth and happy moments around your table too. Go ahead, give it a try—you won’t regret it!

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