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Pumpkin Alfredo Pasta With Sage

Pumpkin Alfredo pasta with sage is a silky Italian-American cream sauce tossed with wide pasta and enriched with pumpkin puree. You’ll simmer a pumpkin-cream base, melt in parmesan for a glossy coating, then finish with crispy sage leaves and toasted walnuts.
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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
Ingredients Equipment Method Notes

Ingredients
  

Pappardelle pasta
  • 1 lb pappardelle or wide pasta Use pappardelle for extra sauce-hugging ribbons.
Pumpkin Alfredo sauce
  • 1 cup pumpkin puree
  • 1.5 cup heavy cream
  • 4 tbsp unsalted butter Divided; 2 tbsp for sage and the rest for the sauce.
  • 4 cloves garlic Minced.
  • 1 cup parmesan Grated.
  • 12 fresh sage leaves For crisp topping.
  • 0.25 tsp nutmeg
  • 0.5 cup pasta water Reserve while cooking pasta.
  • salt and pepper to taste Season to preference.
  • 3 tbsp walnuts Toasted.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a pot of salted water to a boil and cook pappardelle until al dente. Reserve 1 cup pasta water before draining.
Fry sage leaves
  1. Melt 2 tablespoons butter in a cast iron skillet over medium heat and fry sage leaves until crispy, about 1 to 2 minutes. Remove the crispy sage to a plate.
Make pumpkin Alfredo sauce
  1. In the same pan, add the remaining butter and sauté minced garlic until fragrant, about 30 to 60 seconds. Add pumpkin puree, heavy cream, and nutmeg, then simmer until slightly thickened for 4 minutes.
Toss and finish
  1. Stir in grated parmesan until melted and smooth. Add drained pasta and toss, adding reserved pasta water as needed to create a silky coating.
Season and serve
  1. Season with salt and pepper to taste. Serve topped with crispy sage, toasted walnuts, and extra parmesan.

Notes

Pro tip: keep the sauce moving while melting parmesan and use pasta water a splash at a time so it stays glossy instead of grainy. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of cream or pasta water. Freezing isn’t recommended for best texture. For a lighter option, use half-and-half instead of heavy cream and expect a slightly thinner sauce.