Irresistible Creamy Pumpkin Pasta with Sage & Pecans

The aroma of creamy pumpkin pasta wafts through the air like a warm hug on a cool autumn day. Imagine twirling your fork around tender strands of pasta enveloped in a silky, spiced pumpkin sauce, topped with crunchy pecans and fragrant sage. It’s the kind of dish that makes you want to invite all your friends over for a cozy dinner party – or at least share some Instagram stories while pretending you’re in an upscale restaurant.

This creamy pumpkin pasta with sage and pecans isn’t just food; it’s a celebration of fall flavors and comfort. I remember the first time I served this dish at a family gathering. My cousin, who claims to be a “pasta connoisseur,” took one bite and proclaimed it “life-changing.” The mood shifted instantly; everyone wanted seconds, and I was suddenly the superstar chef of the evening – not bad for someone who once burned toast!

A memorable Thanksgiving dinner turned into an impromptu taste test where my aunt insisted I share the secret recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Use your favorite type, such as fettuccine or penne, for optimal sauce clinging.

• Canned Pumpkin Puree: Make sure you grab pure pumpkin puree, not pumpkin pie filling, for accurate flavor.

• Heavy Cream: For that rich creaminess that makes this dish feel luxurious.

• Fresh Sage Leaves: Use fresh sage for the best flavor; dried simply won’t cut it here.

• Pecans: Toasted pecans add a delightful crunch and nutty richness to each bite.

• Parmesan Cheese: Grated fresh Parmesan elevates the flavor profile beautifully.

• Garlic: Fresh garlic cloves add layers of aromatic goodness; skip the powdered stuff!

• Olive Oil: A splash of good quality olive oil brings everything together nicely.

• Salt and Pepper: Essential seasonings to enhance all those fantastic flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Pumpkin Pasta with Sage and Pecans

Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.

Sauté Garlic and Sage: In a large skillet over medium heat, add olive oil and minced garlic. Sauté until fragrant but not browned, about 1 minute. Toss in fresh sage leaves until they become vibrant green.

Create the Sauce: Stir in canned pumpkin puree and heavy cream into the skillet. Mix thoroughly until well combined, allowing it to simmer gently for 3-5 minutes while stirring occasionally.

Add Cheese and Season: Gradually add grated Parmesan cheese while stirring until melted and smooth. Season generously with salt and pepper to taste – don’t be shy here!

Toss Everything Together: Add drained pasta to the sauce mixture along with reserved pasta water as needed for consistency. Mix well until every strand is coated in creamy goodness.

Add Pecans: Finally, sprinkle toasted pecans on top right before serving for an added crunch that complements the creaminess perfectly.

Now that you’ve mastered this creamy pumpkin pasta with sage and pecans recipe, get ready to impress your family or friends (or just yourself) by serving up this comforting dish! Enjoy every bite without guilt because you deserve this little slice of autumn heaven!

Perfecting the Cooking Process

Start by boiling your pasta until al dente while sautéing garlic and sage in butter. Once fragrant, stir in pumpkin puree and cream, then toss in the drained pasta for a creamy finish.

Add Your Touch

Feel free to swap out the pecans for walnuts or add some crispy bacon bits for a savory crunch. You can also sprinkle in red pepper flakes for a spicy kick if you’re feeling adventurous.

Storing & Reheating

Store leftover Creamy Pumpkin Pasta with Sage and Pecans in an airtight container in the fridge for up to three days. Reheat gently on low heat, adding a splash of cream to restore its creamy texture.

When I first made this dish for my family’s Thanksgiving dinner, I was nervous about their reactions. They devoured it in minutes! Now it’s a staple at every holiday gathering.

FAQ

What can I substitute for pecans in Creamy Pumpkin Pasta?

If you’re not a fan of pecans or have allergies, walnuts make a great alternative. They bring a similar crunch without overpowering the pumpkin flavor. Toast them lightly before adding to enhance their nuttiness!

Can I use fresh sage instead of dried?

Absolutely! Fresh sage offers a vibrant flavor that elevates this dish even more. Use about three times as much fresh sage since it’s less concentrated than dried.

How do I make this dish vegan-friendly?

To make Creamy Pumpkin Pasta with Sage and Pecans vegan, swap dairy cream for coconut cream or cashew cream. Use vegan butter instead of regular butter, and ensure your pasta is egg-free.

What should I serve with my pumpkin pasta?

This creamy pasta pairs well with a light salad or roasted veggies to provide balance on your plate. A glass of white wine adds an elegant touch if you’re feeling fancy!

Conclusion for Creamy Pumpkin Pasta with Sage and Pecans

This creamy pumpkin pasta is not only delicious but also incredibly versatile! With easy adjustments like ingredient swaps or added spices, you can customize it to suit every palate. By following the cooking tips provided, you’ll create a dish that impresses everyone at your table while filling your kitchen with warm aromas that make cooking feel like home.