pumpkin pasta with crispy sage

by Rachel McCarthy
pumpkin-pasta

Happy Tuesday! Now that it is officially November, it’s all pumpkin, all the time for me! I made this quick dinner last night {we just got home yesterday afternoon from Pittsburgh — sorry that I was MIA most of yesterday, we were driving! — so I was looking for something easy to make after a long weekend}. 

Pasta is the perfect quick, weeknight dinner. And as much as I love a good marinara sauce, sometimes it can get a little boring. A pumpkin pasta sauce is a great way to spice up your weeknight pasta dish in the fall, and it’s super flavorful! I added a little nutmeg to keep with the typical pumpkin flavors, but I also added red pepper flakes for some heat. The crispy sage was the most delicious way to garnish pumpkin pasta. And, by sautéing the sage in the olive oil before adding the shallots and garlic, the sage infused the olive oil for added flavor. 

If you are looking for a quick weeknight dinner and have pumpkin on your mind like me, give this yummy fall dish a try! 

Pumpkin Pasta with Crispy Sage


{what you will need}

1 pound pasta {I used campanile}
15 ounce can pure pumpkin puree {not pumpkin pie filling}
3 shallots, chopped
3 garlic cloves, minced
10 sage leaves, roughly chopped
3 tablespoons olive oil
2 cups chicken stock {I used reduced sodium}
1/2 cup heavy cream 
1/2 cup Parmesan cheese plus more for garnish, if desired
1/2 tablespoon red pepper flakes {more or less depending on how much you like heat!}
1 teaspoon nutmeg
Salt & pepper to taste 

{directions}
Begin by cooking pasta according to package directions. In a large skillet, heat 2 tablespoons olive oil over medium heat; add the sage and sauté for 3-4 minutes, or until crispy. Remove sage to plate, leaving the olive oil in the skillet. Add an additional tablespoon olive oil to the skillet, followed by the shallots and garlic. Sauté until soft, about 4 minutes. Stir in the pumpkin, chicken stock and heavy cream. Add the red pepper flakes, nutmeg and salt and pepper. Allow to cook for about 5 minutes until the mixture begins to thicken. Stir in the Parmesan cheese and remove from the heat. Add the cooked pasta. Garnish with the crispy sage, serve and enjoy! 


Thanks for stopping by and have a wonderful Tuesday!

16 thoughts on “pumpkin pasta with crispy sage”

  1. You really had me at "pumpkin sauce!" Rachel, this sounds delightful!! With that touch of sage, it has to be the perfect compliment to pumpkin and pasta! My new November recipe for sure!! YUM!!

Comments are closed.