pasta · easy
Creamy Pumpkin Pasta with Crispy Sage (20 Minutes)
Creamy pumpkin pasta made with canned pumpkin puree, garlic, crispy sage and parmesan, ready in 20 minutes. A cozy fall weeknight dinner.
Nutrition per serving (estimate): 570 calories · 17 g protein · 24 g fat · 73 g carbs
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Filed under quick pasta recipes and easy vegetarian dinner recipes.
This creamy pumpkin pasta is fall in a bowl: rigatoni tossed in a silky sauce made from canned pumpkin puree, garlic and parmesan, topped with crispy fried sage. It is ready in 20 minutes and costs very little to make.
Pumpkin pasta recipes are among the fastest-rising pasta searches in the US this October. The good news is you don’t need to roast a pumpkin: a can of plain pumpkin puree turns into a velvety sauce in about two minutes.
Why canned pumpkin is perfect here
Canned pumpkin is smooth, consistent and already cooked, so it just needs to heat through with butter, aromatics and cream. A splash of starchy pasta water and some parmesan bind it into a sauce that clings to every ridge of the pasta.
Ingredient notes
Pumpkin puree. Make sure it says 100% pumpkin. A 15-oz can gives you a little extra; stir the rest into soup or oatmeal.
Sage. Fresh sage fried in butter is the classic pairing and takes 1 minute. Dried sage works in the sauce if that is what you have.
Cheese. Use a parmesan-style cheese made with microbial rennet or labeled halal.
Pasta. Rigatoni and shells trap the sauce well.
Step by step
Cook the pasta. Boil it just short of al dente and save a cup of the water.
Crisp the sage. Fry the leaves in butter until crisp, then remove.
Make the sauce. Soften shallot and garlic in the sage butter, then add pumpkin, cream and seasoning.
Toss. Combine pasta, cheese and pasta water over low heat until glossy.
Variations
- Spicy pumpkin pasta: Add 1/2 tsp red pepper flakes and a pinch of cayenne.
- With spinach: Stir in 2 handfuls of baby spinach before adding the pasta.
- Brown butter: Let the butter turn golden before adding the sage for a nuttier flavor.
- Chicken sausage: Brown 8 oz sliced halal chicken sausage and toss it in.
Common mistakes
Using pumpkin pie filling. Pie filling is already sweetened and spiced. Check that the can says 100% pumpkin puree.
Burning the sage. Sage leaves crisp in the butter in about a minute. Lift them out as soon as they darken slightly and the butter smells nutty. Burned sage tastes bitter.
A thick, pasty sauce. Pumpkin is dense. Loosen the sauce with pasta water until it is silky, and add a little more just before serving, because it thickens as it cools.
Substitutions and halal swaps
- Parmesan: traditional Parmigiano-Reggiano uses animal rennet. Use a halal-certified or microbial-rennet hard cheese, or pecorino-style cheese made with microbial rennet.
- Cream: whole milk plus 2 tbsp cream cheese makes a lighter sauce. Full-fat coconut milk gives a dairy-free version with a slight coconut flavor.
- Squash: roasted butternut squash puree or canned sweet potato puree work the same way.
- Protein: add cooked halal chicken or browned halal Italian-style beef sausage.
- Gluten-free: use a sturdy gluten-free pasta such as brown rice penne.
Serving ideas
The sauce is rich, so a sharp green salad with a lemon dressing balances it. Roasted Brussels sprouts or garlic bread also work.
What to serve with it
A crisp green salad balances the creamy sauce. For more creamy pasta dinners, try the creamy tomato pasta, the lemon ricotta pasta with peas or the viral Boursin pasta. See all our quick pasta recipes.
Storing leftovers
Keep in the fridge for up to 3 days. Reheat in a skillet with a splash of water or milk to loosen the sauce. Fry fresh sage for topping if you like.
Quick supper
Recipe card
Ingredients
- 12 oz (340 g) rigatoni, penne or shells
- 3 tbsp butter
- 12 fresh sage leaves (or 1 tsp dried sage)
- 3 garlic cloves, minced
- 1 small shallot, finely chopped
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy cream
- 1/2 cup halal-certified or microbial-rennet parmesan, finely grated, plus more to serve
- 1/8 tsp ground nutmeg
- 1/4 tsp red pepper flakes (optional)
- 3/4 tsp kosher salt, or to taste
- 1/2 tsp black pepper
- 1 cup reserved pasta water
Instructions
Preparation images are AI-generated illustrations.
- 1
Bring a large pot of salted water to a boil (start with hot water from the kettle). Cook the pasta 1 minute less than the package says. Reserve 1 cup of pasta water, then drain.
Step 1 · AI-generated illustration - 2
Meanwhile, melt the butter in a large skillet over medium heat. Add the sage leaves and fry 1 to 2 minutes until crisp. Lift them out onto a plate.
Step 2 · AI-generated illustration - 3
Add the shallot and garlic to the sage butter and cook 1 to 2 minutes until soft. Stir in the pumpkin puree, cream, nutmeg, pepper flakes, salt and black pepper and simmer 2 minutes.
Step 3 · AI-generated illustration - 4
Add the drained pasta, the parmesan and about 1/2 cup of pasta water. Toss over low heat 1 to 2 minutes until glossy and creamy, adding more pasta water as needed.
Step 4 · AI-generated illustration - 5
Taste for salt, then serve topped with the crispy sage, black pepper and extra parmesan.
Step 5 · AI-generated illustration
Helpful tips
- Use canned pumpkin puree, not pumpkin pie filling, which is sweetened and spiced.
- Pasta water is the key to a silky sauce; add it gradually until the sauce coats the pasta without being thick or pasty.
- Fry the sage in the butter first: the leaves turn crisp and the butter takes on their flavor for the sauce.
Frequently asked questions
What does pumpkin pasta taste like?
Savory, not sweet. Pumpkin puree gives the sauce a mild, slightly nutty flavor and a creamy texture, and garlic, sage and parmesan make it taste rich and savory, similar to butternut squash pasta.
Can I make pumpkin pasta without cream?
Yes. Replace the cream with whole milk plus an extra 2 tbsp butter, or use more pasta water and parmesan. For dairy-free, use olive oil, coconut milk and nutritional yeast.
Can I add protein?
Browned halal chicken sausage, shredded chicken or crispy chickpeas all go well. Brown them in the skillet before the sage and set aside.
Is this pumpkin pasta halal?
Yes. It uses no wine or alcohol. Choose a parmesan-style cheese made with microbial rennet or labeled halal, since traditional parmesan uses animal rennet.
Can I use butternut squash puree?
Yes, butternut squash puree (fresh or frozen) works the same way and gives a slightly sweeter sauce.
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