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Pasta with pumpkin cream sauce and crispy sage recipe

A wonderful, comforting pasta dish with all the flavors of the season!

Pasta with pumpkin cream sauce and crispy sage recipe

Delight family and friends tonight with a warm bowl of this pasta with pumpkin cream sauce and crispy sage! There’s nothing phony here… just good wholesome ingredients coming together to make a simple, meatless pasta dish for any night of the week! Easily on the table in under 30 minutes… and perfect for company too!

Pasta with pumpkin cream sauce and crispy sage recipe

Serves 4


  • 1 pound of your favorite pasta, cooked according to package instructions (fresh spinach tortellini shown here)
  • Olive oil, enough to coat the bottom of a small frying pan (about 2-4 tablespoons)
  • 20 fresh sage leaves, sliced into long, very thin strips
  • 1 tablespoon unsalted butter
  • 1 teaspoon finely minced garlic
  • 1 (15 ounce) can pure pumpkin
  • 3/4 cup heavy cream
  • 1-1/2 teaspoons kosher salt or freshly grated sea salt (plus more for garnish if desired)
  • About 10 swipes freshly grated nutmeg
  • Tiny pinch cinnamon
  • 1/4 cup freshly grated Pecorino Romano or Parmesan cheese (plus more for garnish)
  • 1/2 cup toasted walnut pieces (toasted pecan pieces or toasted pine nuts are also delicious)


  1. Coat the bottom of a small frying pan with olive oil and place it over high heat. After about 1 minute, add fresh sage strips (in batches) and lightly fry until fragrant and crispy, about 1-2 minutes. (It should not be dark brown or burnt, when it gets too dark the sage becomes bitter.) Remove fried sage and place it on paper towels to drain.
  2. In a medium saucepan, melt butter over medium heat. Once bubbling, add garlic and cook about 1-2 minutes.
  3. Add pumpkin to the saucepan with the garlic and mix well. Stir in cream, salt, nutmeg and cinnamon. Once lightly bubbling around the edges and warmed through, turn off the heat and stir in the cheese. Taste and add additional salt if needed.
  4. Place pasta in bowls and ladle pumpkin cream sauce over the top. Garnish bowls with the crispy fried sage, toasted walnuts, additional freshly grated cheese and pinch of salt if desired. Serve warm.


A small pinch of kosher or grated sea salt on top of this dish, gives it a nice finishing touch. If you plan to do this, just be sure not to oversalt the sauce itself.

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Vegan pasta salad recipe

Zucchini pasta salad with garlic, basil and lemon

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