30-Minute Pumpkin Pasta with Sage Butter Sauce to Crave

Oh my goodness, you have to try this Pumpkin Pasta with Sage Butter Sauce – it’s my absolute favorite fall comfort food! When the leaves start turning and there’s that crispness in the air, this is what I crave. The rich pumpkin pairs so perfectly with that nutty sage butter, and honestly? It comes together in about the time it takes to boil water for pasta. Last Thanksgiving, my cousin begged me for the recipe after one bite – now it’s her go-to potluck dish too. What I love most is how simple ingredients transform into something that tastes like you spent all day in the kitchen, when really you’ll be eating this cozy, aromatic dish in just 30 minutes.

Why You’ll Love This Pumpkin Pasta with Sage Butter Sauce

Trust me, this dish will become your new fall obsession. Here’s why:

• That magical flavor combo – The sweet pumpkin and nutty sage butter create the most comforting autumnal taste you can imagine
• Weeknight easy, weekend impressive – It looks and tastes fancy but comes together in just 30 minutes
• Hello, cozy season! – One bite of this rich, creamy pasta and you’ll be ready for sweater weather
• Leftovers taste even better – The flavors meld beautifully overnight (if you don’t eat it all at once!)

Ingredients for Pumpkin Pasta with Sage Butter Sauce

Here’s everything you’ll need to make this cozy fall dish:

• 12 oz pasta – I prefer fettuccine or penne, but any shape works!
• 1 cup pumpkin puree – Make sure it’s plain puree, NOT pumpkin pie filling
• 4 tbsp unsalted butter – The base of our magical sage butter sauce
• 8 fresh sage leaves – Trust me, fresh makes all the difference
• 2 cloves garlic, minced – Freshly minced for maximum flavor
• 1/2 cup heavy cream – Makes the sauce luxuriously creamy
• 1/4 cup grated Parmesan cheese – Plus extra for garnish
• Salt and black pepper to taste – Simple but essential

Ingredient Notes & Substitutions

While fresh sage is non-negotiable (those crispy leaves are the best part!), you can substitute the heavy cream with half-and-half in a pinch. For dairy-free, coconut milk works surprisingly well with pumpkin flavors. If you must use dried sage, reduce to 1 tsp – but the flavor won’t be nearly as vibrant! And remember – pumpkin puree is just cooked pumpkin, while pie filling has added sugars and spices we don’t want here.

How to Make Pumpkin Pasta with Sage Butter Sauce

Okay friends, let me walk you through exactly how I make this dreamy fall pasta – it’s easier than you think! The secret is nailing each step at just the right moment. I’ve burned a few sage leaves in my day (oops!), so learn from my mistakes.

Step 1: Cook the Pasta

First, get your pasta cooking in a big pot of well-salted boiling water. I’m talking salty like the sea! Cook it for 1 minute less than the package says – we want that perfect al dente bite since it’ll keep cooking in the sauce. When you drain it (save about a cup of that starchy pasta water!), give it a quick rinse with cold water to stop the cooking. This little trick prevents mushy pasta later.

Step 2: Prepare the Sage Butter Sauce

Here’s where the magic happens! Melt your butter in a large skillet over medium heat – not too hot or the butter will burn. When it starts foaming, add those beautiful sage leaves. Listen for the sizzle! Cook until they’re crispy (about 90 seconds) and remove them to a paper towel. Now add the garlic – when you can smell its amazing aroma (about 30 seconds), stir in the pumpkin puree and cream. Let this simmer gently for 3-4 minutes until slightly thickened. The sauce should coat the back of a spoon.

Step 3: Combine Pasta and Sauce

Time to bring it all together! Add your cooked pasta to the skillet and toss vigorously with tongs – we want every strand coated in that luscious sauce. If it looks too thick, splash in some reserved pasta water 1 tbsp at a time. The starch helps the sauce cling perfectly. Taste and adjust seasoning – I always add an extra pinch of salt at this stage.

Plate it up immediately while hot, crumbling those crispy sage leaves on top along with a snowfall of Parmesan. The aroma alone will have everyone running to the table!

Tips for the Best Pumpkin Pasta with Sage Butter Sauce

After making this dozens of times (okay, maybe hundreds), here are my can’t-live-without tips:

• Watch your sage like a hawk – Those leaves go from golden to burnt in seconds! Remove them the moment they crisp up and stop sizzling.
• Sauce too thick? Use your reserved pasta water 1 tbsp at a time – the starch helps adjust consistency without diluting flavor.
• Cheese timing matters – Wait to garnish until after plating so the Parmesan stays fluffy instead of melting into oblivion.
• Underseason at first – Salt intensifies as the sauce reduces, so do a final taste test right before serving.

Serving Suggestions for Pumpkin Pasta with Sage Butter Sauce

This pumpkin pasta shines as the star of the show, but a few simple sides make it a complete meal. I love pairing it with roasted Brussels sprouts or caramelized squash – their sweetness echoes the pumpkin flavors. A crusty baguette is perfect for mopping up every last bit of sauce, and a crisp Pinot Grigio cuts through the richness beautifully. For cooler nights, a simple arugula salad with lemon dressing adds fresh contrast. Trust me, your dinner guests will be begging for seconds!

Storage & Reheating

Here’s the good news – this pumpkin pasta keeps beautifully! Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I always add a splash of cream or milk to revive the sauce’s creaminess – microwave drying is the enemy here! Gentle warming in a skillet over low heat works best. If the sauce separates (totally normal!), just stir vigorously with a spoonful of hot water until smooth again. Pro tip: The crispy sage garnish won’t stay crispy, so I like to make fresh leaves for round two!

Pumpkin Pasta with Sage Butter Sauce FAQ

I get so many questions about this recipe – here are answers to the ones that pop up most often!

Q: Can I use dried sage instead of fresh?
A: You can, but the flavor won’t be the same. Fresh sage gives that amazing crispy texture and vibrant herbal note. If you must substitute, use 1 tsp dried sage rubbed between your fingers to release oils.

Q: Is this pumpkin pasta freezer-friendly?
A: Honestly? Not really. The cream sauce tends to separate when frozen. But leftovers keep great in the fridge for 2 days – just reheat gently with extra cream.

Q: My sauce seems too thin – what can I do?
A: Let it simmer a bit longer to reduce, or toss the pasta with sauce off heat – the starch will help thicken it as it cools slightly.

Q: Can I make this vegan?
A: Absolutely! Swap butter for olive oil, use coconut milk instead of cream, and nutritional yeast instead of Parmesan. The pumpkin flavor still shines through beautifully.

Q: What pasta shape works best?
A: I’m partial to fettuccine or penne – anything that catches the sauce! But honestly, use whatever shape makes you happy. Rigatoni’s nooks hold sauce wonderfully too.

Nutritional Information

Estimates vary based on ingredients used. For one serving of this pumpkin pasta: approximately 420 calories, 18g fat (11g saturated), 55g carbs (4g fiber), and 12g protein. The Parmesan adds calcium while pumpkin provides vitamin A. Remember – portion sizes and specific brands will affect these numbers, so adjust accordingly for your dietary needs!

There you have it, friends – my not-so-secret-anymore recipe for the coziest Pumpkin Pasta with Sage Butter Sauce! I can practically smell the sage and pumpkin through the screen. If you make this (and you absolutely should!), I’d love to hear how it turns out. Snap a pic and tag me on Instagram so I can see your masterpiece. And if this becomes your new fall favorite like it is mine, don’t forget to leave a star rating! Happy cooking, and may your kitchen be filled with the most delicious autumn aromas.

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