Creamy Pumpkin Sage Sauce (Print Version)
Smooth pumpkin and sage sauce with cream and Parmesan, perfect for comforting autumn meals.
# What You Need:
→ Vegetables
01 - 1 cup (8 fl oz) pumpkin purée, unsweetened
02 - 2 cloves garlic, minced
03 - 1 small yellow onion, finely chopped
→ Dairy
04 - 1 cup (8 fl oz) heavy cream
05 - 1/2 cup (2 oz) grated Parmesan cheese
06 - 2 tablespoons (1 oz) unsalted butter
→ Herbs & Spices
07 - 8 to 10 fresh sage leaves, finely chopped or 1 teaspoon dried sage
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon salt, or to taste
10 - Pinch of ground nutmeg
→ Pantry
11 - 2 tablespoons (1 fl oz) olive oil
12 - 12 ounces dried pasta (fettuccine, penne, or preferred variety)
# Preparation Steps:
01 - Bring a large pot of salted water to a boil and cook pasta following package directions. Reserve 1/2 cup pasta cooking water, drain pasta, and set aside.
02 - Heat olive oil and butter over medium heat in a large skillet. Add chopped onion and cook for 3 to 4 minutes until translucent.
03 - Stir in minced garlic and chopped sage. Cook for 1 to 2 minutes until fragrant.
04 - Add pumpkin purée, salt, black pepper, and nutmeg to skillet. Cook for 2 to 3 minutes, stirring frequently.
05 - Pour in heavy cream and stir until sauce is smooth. Gently simmer for 5 minutes to thicken.
06 - Stir grated Parmesan into sauce until melted. If sauce is too thick, add reserved pasta water gradually to desired consistency.
07 - Toss drained pasta with sauce in skillet until evenly coated. Warm through for 1 to 2 minutes.
08 - Transfer to serving dishes and garnish with additional Parmesan and sage, if desired. Serve immediately.
# Expert Advice:
01 -
- It comes together faster than you'd think, yet tastes like you've been simmering it for hours.
- The sage and pumpkin combination is warm and elegant without ever trying too hard.
- It's one of those sauces that works with almost any pasta shape and never disappoints.
02 -
- Reserve your pasta water before you drain—that starchy liquid is liquid gold for adjusting sauce consistency and helping it cling to the pasta.
- Never let the cream boil, or it can break and separate; keep the heat at a gentle simmer and everything stays velvety.
- Taste as you go, especially when adding salt and nutmeg, because both can shift the whole flavor profile if you're heavy-handed.
03 -
- Fresh sage is worth seeking out—farmer's markets often have it when grocery stores don't—because the difference between fresh and dried is the difference between whisper and shout.
- Make the sauce up to the cream step, then finish it just before serving; it reheats beautifully but tastes freshest when everything comes together at the last moment.