Pumpkin Pasta Sage Walnuts (Printable Version)

Creamy pumpkin pasta with sage and walnuts. Easy, comforting, and perfect for a cozy fall dinner.

# What You'll Need:

→ 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 more 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 garnish

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook fettuccine or tagliatelle according to package directions until al dente. Reserve 1/2 cup pasta water, then drain using a colander.
02 - While pasta cooks, heat olive oil in a small skillet over medium heat. Add chopped walnuts and toast, stirring frequently, for 3 to 4 minutes until golden and aromatic. Set aside.
03 - In a large skillet, melt unsalted butter with olive oil over medium heat. Add minced garlic and chopped sage; sauté for 1 to 2 minutes until fragrant.
04 - Stir in pumpkin puree, heavy cream, grated nutmeg, salt, and pepper. Simmer gently for 3 to 4 minutes, stirring occasionally until combined.
05 - Add grated Parmesan cheese to the sauce; stir until fully melted and smooth. If mixture is too thick, mix in a small amount of reserved pasta water to reach desired consistency.
06 - Add drained pasta directly to the sauce. Toss thoroughly to coat with pumpkin mixture. Cook for 1 to 2 minutes until fully heated through.
07 - Portion pasta onto plates. Top with toasted walnuts, additional Parmesan cheese, and fresh sage leaves, if desired. Serve immediately.

# Expert Insights:

01 -
  • Uses pantry staples for the sauce so you can whip this up anytime
  • Ready in thirty five minutes which means dinner comes together quickly
  • Delivers satisfying creamy texture without feeling heavy
  • Vegetarian friendly and easily adapted to be vegan or gluten free
02 -
  • Packed with vitamin A from pumpkin which supports vision and immune health
  • High in fiber thanks to whole pumpkin puree and walnuts
  • Sauce works equally well with gluten free or whole wheat pasta types
03 -
  • Pasta water is the secret to silky sauce do not skip reserving it.
  • Use real Parmesan for bold flavor pre grated cheese will not melt as smoothly.
  • Balance sweetness of pumpkin with extra cracked black pepper it makes all the difference.
  • Always toast nuts just before serving so the aroma stays fresh.
  • Try grating nutmeg straight into the cream sauce for a more intense flavor burst.
  • If you want richer color roast your pumpkin then puree it instead of using canned this adds depth and a hint of caramel.

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