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Pumpkin Alfredo Pasta With Sage

Pumpkin Alfredo pasta with sage is a creamy Italian-American sauce made by simmering pumpkin puree with heavy cream and nutmeg, then stirring in parmesan for a silky coating. Tossed with pappardelle and finished with crispy sage leaves, toasted walnuts, and extra shaved parmesan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

pasta
  • 1 lb pappardelle or wide pasta
  • 0.5 cup pasta water reserved after cooking
pumpkin alfredo sauce
  • 1 cup pumpkin puree
  • 1.5 cup heavy cream
  • 4 tbsp unsalted butter, divided
  • 4 clove garlic, minced
  • 1 cup parmesan, grated
  • 0.25 tsp nutmeg
  • salt and pepper to taste
toppings
  • 12 fresh sage leaves
  • 3 tbsp walnuts, toasted

Equipment

  • 1 large skillet

Method
 

Cook pasta and reserve water
  1. Cook the pappardelle or wide pasta in salted water until al dente, then reserve 1 cup pasta water before draining.
Fry sage leaves
  1. Heat 2 tablespoons of the butter in a large skillet over medium heat and fry the sage leaves until crispy, about 1 to 2 minutes, then remove and set aside.
Make pumpkin Alfredo sauce
  1. In the same skillet, add the remaining 2 tablespoons butter and sauté the minced garlic until fragrant, about 30 to 60 seconds.
  2. Add the pumpkin puree, heavy cream, and nutmeg, then simmer until slightly thickened, about 4 minutes.
  3. Stir in the grated parmesan until smooth and creamy, about 1 to 2 minutes.
Toss, season, and serve
  1. Add the cooked pasta to the skillet and toss, loosening with reserved pasta water as needed to coat evenly.
  2. Season with salt and pepper to taste.
  3. Serve topped with crispy sage leaves, toasted walnuts, and extra parmesan.

Notes

For the creamiest texture, stir parmesan in off heat or on low heat so it melts smoothly without turning grainy. Store leftovers in an airtight container in the fridge up to 3 days; rewarm gently with a splash of water or cream to loosen. Freezing isn’t recommended because the sauce can separate after thawing. If you want a dairy-light option, use evaporated milk plus a small amount of extra parmesan to help the sauce thicken.