This creamy pumpkin sage fettuccine is a perfect dish to bring fall flavors to your dinner table. Using fresh pumpkin puree combined with fragrant sage creates a rich, velvety sauce that beautifully coats tender fettuccine noodles.
It’s easy to prepare and ready in about 30 minutes, making it ideal for a cozy weeknight meal or special autumn gathering.
Why You’ll Love This Recipe
- Fresh pumpkin puree adds natural sweetness and a smooth texture to the sauce without overwhelming it.
- Sage infuses an earthy aroma that complements the subtle sweetness of pumpkin and the richness of cream.
- Fettuccine noodles provide a generous surface area for the creamy sauce to cling to, ensuring each bite is flavorful.
Creamy Pumpkin Sage Fettuccine
Enjoy a cozy fall-inspired pasta with creamy pumpkin puree and fragrant fresh sage in this delicious fettuccine recipe.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 12 ounces fettuccine pasta (about 340 grams)
- 2 tablespoons unsalted butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 cup fresh pumpkin puree (not canned)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 10 fresh sage leaves, roughly chopped
- Salt and freshly ground black pepper, to taste
- Pinch of ground nutmeg (optional)
- Olive oil, for drizzling
Instructions
- Cook the Pasta Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 10 to 12 minutes. Drain, reserving 1/2 cup of the pasta cooking water.
- Prepare the Pumpkin Sage Sauce While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced shallot and cook until softened, about 2 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Make the Creamy Sauce Add the fresh pumpkin puree to the skillet and cook for 2 minutes, stirring frequently. Pour in the heavy cream and stir to combine. Add the chopped sage leaves, and season with salt, pepper, and a pinch of nutmeg if using. Simmer the sauce for 5 minutes, allowing the flavors to meld.
- Combine Pasta and Sauce Add the drained fettuccine to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water a little at a time if the sauce is too thick. Stir in the grated Parmesan cheese until melted and smooth.
- Serve Divide the pasta among plates, drizzle lightly with olive oil, and sprinkle extra Parmesan cheese on top. Serve immediately.
Helpful Tips
- Use fresh pumpkin puree made by roasting pumpkin chunks and blending them for the best flavor and texture.
- If you prefer, substitute heavy cream with half-and-half for a lighter sauce, though richness will be reduced.
- Fresh sage is key for flavor; if unavailable, a small amount of dried sage can be used but add sparingly.
- Make sure to salt your pasta water generously—it seasons the pasta from the inside out.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed.
Do not freeze this dish, as the cream sauce may separate upon thawing.
Frequently Asked Questions
Can I use canned pumpkin puree instead of fresh?
While canned pumpkin puree can be used in a pinch, fresh pumpkin puree offers a brighter, fresher flavor and better texture for this recipe.
How do I make fresh pumpkin puree?
Cut a small pumpkin into chunks, remove seeds, roast at 375°F (190°C) for 45 minutes until tender, then puree in a food processor until smooth.
Is this recipe vegetarian?
Yes, this pumpkin sage fettuccine is vegetarian, but it contains dairy products like heavy cream and Parmesan cheese.
Leave a Reply