Pumpkin Pasta Sage Walnuts (Print Version)

Pumpkin, sage, and walnuts unite for a creamy pasta with nutty depth, ideal for chilly autumn nights.

# Recipe Ingredients:

→ Pasta

01 - 12 oz dried fettuccine or tagliatelle

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 2 garlic cloves, finely minced
05 - 8 to 10 fresh sage leaves, chopped
06 - 1 2/3 cups pumpkin puree, canned or homemade
07 - 1/2 cup heavy cream
08 - 1/2 cup grated Parmesan cheese, plus extra for serving
09 - 1/4 teaspoon freshly grated nutmeg
10 - Salt and freshly ground black pepper, to taste

→ Topping

11 - 1/2 cup walnuts, roughly chopped
12 - 1 tablespoon olive oil
13 - Fresh sage leaves, optional for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Add dried pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water and drain pasta.
02 - Heat 1 tablespoon olive oil in a small skillet over medium heat. Add chopped walnuts and cook, stirring frequently, for 3 to 4 minutes until golden and fragrant. Transfer to a plate and set aside.
03 - In a large skillet, melt unsalted butter with 1 tablespoon olive oil over medium heat. Add minced garlic and chopped sage, cooking for 1 to 2 minutes until aromatic.
04 - Stir in pumpkin puree, heavy cream, grated nutmeg, salt, and pepper. Simmer gently for 3 to 4 minutes, stirring occasionally.
05 - Add grated Parmesan cheese to the sauce and stir until fully melted and smooth. If the sauce is too thick, slowly add reserved pasta water until reaching the desired consistency.
06 - Add drained pasta to the skillet and toss thoroughly to coat with sauce. Heat for 1 to 2 minutes until evenly warmed.
07 - Plate immediately, garnishing each portion with toasted walnuts, extra grated Parmesan, and fresh sage leaves if desired.

# Expert Advice:

01 -
  • Uses just one pot and pan for minimal cleanup
  • Features a luscious creamy sauce but feels light enough for any night
  • Autumn flavors shine from pumpkin and sage
  • Fast weeknight dinner ready in barely 35 minutes
  • Vegetarian friendly Spicy vegetarian option is easy with a chili flake dash
02 -
  • High in vitamin A and fiber from pumpkin
  • Easily made vegetarian or vegan
  • Walnuts offer healthy fats and satisfying crunch
03 -
  • Use the starchy pasta cooking water to adjust the sauce so it coats the noodles perfectly
  • Always toast the walnuts fresh for the best color and crunch
  • Store any leftover Parmesan rinds to simmer in your next batch of sauce for even more flavor

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