Pumpkin Pasta Sage Walnuts

This creamy pumpkin pasta with sage and walnuts is my favorite way to bring warmth to chilly autumn evenings. Sweet pumpkin puree blends with earthy sage to create a velvety sauce that wraps each strand of pasta, while toasted walnuts add crunch and richness. If you are looking for a vegetarian main dish that feels cozy yet sophisticated, this simple recipe is a true crowd-pleaser.

When I made this for a last-minute fall gathering, everyone asked for seconds and the recipe After that it quickly became my go-to for entertaining and chilly nights at home

Ingredients

• Dried fettuccine or tagliatelle: Pasta with a broad shape gives the pumpkin sauce more to cling to Choose fresh or air-dried pasta for the best springy texture
• Unsalted butter and olive oil: These create a balanced sauce base Pure butter flavor is key but a touch of olive oil keeps it from feeling too heavy
• Garlic cloves: Finely minced garlic infuses the sauce with gentle warmth Fresh garlic always delivers the best aroma
• Fresh sage leaves: This herb gives the sauce a signature flavor Look for bright sage leaves without dark spots to guarantee freshness
• Pumpkin puree: Canned is convenient but homemade brings more flavor Use sugar pumpkin and roast for the deepest natural sweetness
• Heavy cream: The silky richness brings the puree to a true sauce Use cream with a high milkfat for extra smooth results
• Grated Parmesan cheese: Salty nutty depth that ties everything together Freshly grated melts better and avoids additives
• Freshly grated nutmeg: A little goes a long way in enhancing the earthy sweetness Always use a whole nutmeg instead of preground for the brightest flavor
• Salt and freshly ground black pepper: Essential for seasoning the sauce Remember to salt the pasta water as well
• Walnuts: Roughly chopped and toasted for a nutty crunch Choose large halves for toasting and break by hand for best texture
• Extra olive oil: For toasting walnuts without burning them Quality extra virgin works well
• Fresh sage leaves for garnish: Optional but highly recommended Adds instant aroma and signals the flavors in the sauce

Instructions

Preparing and Cooking Pasta:

Bring a large pot of well salted water to a full boil Add the dried pasta and stir Occasionally check for doneness Pasta should be tender yet still have a slight bite When ready reserve some cooking water then drain thoroughly

Toasting the Walnuts:

Heat olive oil in a small skillet over medium heat Add the walnuts and stir frequently for several minutes Watch closely Toast only until they turn fragrant and lightly golden Browned nuts become bitter quickly so pull them off as soon as they are done Transfer to a plate to prevent further cooking

Building the Flavor Base:

In a large skillet melt unsalted butter with olive oil over medium heat Add minced garlic and chopped fresh sage Stir constantly Sauté gently for about two minutes until the mixture smells aromatic Avoid letting the garlic brown as this would make it taste bitter

Simmering the Pumpkin Sauce:

Stir in the pumpkin puree and heavy cream Reduce heat slightly Sprinkle in nutmeg salt and black pepper Simmer for several minutes while stirring The sauce should gently bubble and thicken slightly

Adding the Parmesan:

Scatter the Parmesan cheese over the sauce Stir until it melts fully and the sauce is smooth and glossy If your sauce looks very thick add some of the reserved pasta water a bit at a time It should coat the spoon in a thin even layer

Tossing the Pasta:

Add the drained pasta to the skillet with the sauce Use tongs or two forks to toss until every strand is coated Cook for an additional minute or two to let the flavors combine If desired thin with a splash of pasta water to get your ideal consistency

Serving and Topping:

Immediately plate the creamy pumpkin pasta Top generously with toasted walnuts Extra Parmesan and a few fresh sage leaves add the perfect finish Serve hot to capture the aromas

Save

One of my favorite details is the aroma of sage as it sizzles in butter It takes me right back to my first attempt at this dish while visiting a friend in Tuscany Every time I taste that creamy sauce with the sweet pumpkin undertone I think of those laughter filled autumn dinners

Storage Tips

Let leftovers cool before storing in an airtight container in the fridge The pasta keeps for up to three days For best results reheat gently on the stove with a splash of milk or cream to loosen the sauce The walnuts should be added after reheating so they stay crisp

Ingredient Substitutions

Swap fettuccine for whole wheat or gluten free pasta if needed Butternut squash puree works perfectly in place of pumpkin Try pecans or hazelnuts if you have them on hand Dairy free options like coconut cream sub well for heavy cream and vegan parmesan is tasty too

Serving Suggestions

Serve as a main course with peppery arugula salad on the side A sprinkle of chili flakes adds warmth For an elegant presentation finish with ribbons of fried sage leaves

Cultural and Historical Inspiration

This recipe borrows from classic northern Italian pairings of pumpkin and sage Yet it uses familiar pantry ingredients and easy pasta shapes so you can make a comforting meal without tracking down obscure items It is a modern spin on rustic Italian comfort cooking

Seasonal Adaptations

Use roasted acorn or delicata squash if pumpkins are not in season Try adding a handful of sautéed mushrooms for earthy flavor Fresh thyme makes a lovely wintertime alternative to sage

Success Stories

Friends have told me this pumpkin pasta is a hit at autumn potlucks and holiday gatherings It is always the first thing to disappear from the table The make ahead sauce also helps on busy weeknights

Freezer Meal Conversion

The pumpkin sage sauce itself freezes beautifully Make a double batch and portion into airtight containers Thaw gently in the fridge and reheat before tossing with fresh pasta and freshly toasted nuts

Save

This dish brings the warmth of autumn right to your table in just 35 minutes. Give the pumpkin pasta an extra shower of Parmesan right before serving for the perfect finish.

Recipe FAQs

→ Can I substitute butternut squash for pumpkin?

Yes, butternut squash puree can be used instead of pumpkin for a similar sweet, creamy texture and flavor.

→ How do I keep the sauce creamy?

Mix pasta water into the sauce if it thickens too much, allowing for a smooth, silky finish that coats the pasta well.

→ What type of pasta works best?

Fettuccine or tagliatelle are ideal, but any long, sturdy noodle will hold the sauce and toppings nicely.

→ Is this suitable for vegetarians?

Yes, simply use vegetarian-friendly Parmesan. For vegans, opt for plant-based butter, cream, and cheese.

→ How can I enhance the nutty flavor?

Toast walnuts in olive oil before adding for extra richness and crunch atop the finished dish.

→ What wine pairs well with this dish?

Crisp white wines, particularly Pinot Grigio, balance the creamy sauce and nutty elements beautifully.