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Creamy One-Skillet Pumpkin Pasta Recipe with Crispy Sage

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A quick, comforting, and forgiving one-skillet pumpkin pasta with a creamy sauce and crispy sage garnish, perfect for busy weeknights.

Ingredients

Scale
  • 12 oz fettuccine or any pasta you prefer
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • About 12 fresh sage leaves
  • 3 cloves garlic, minced
  • 1 cup (245 g) pumpkin puree (canned or homemade)
  • 1 cup (240 ml) heavy cream (can substitute half-and-half or coconut cream for dairy-free)
  • 1 cup (100 g) freshly grated Parmesan cheese
  • 1 cup (240 ml) vegetable or chicken broth
  • Salt and pepper to taste
  • A pinch of nutmeg

Instructions

  1. Bring a large pot of salted water to a boil. Cook 12 oz fettuccine according to package instructions until al dente (about 10-12 minutes). Reserve 1 cup pasta water, then drain and set aside.
  2. While pasta cooks, heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large skillet over medium heat. Add fresh sage leaves in a single layer. Fry until crisp and dark green, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
  3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant but not browned.
  4. Stir in 1 cup pumpkin puree and 1 cup vegetable or chicken broth. Mix well and let simmer gently for 3-4 minutes.
  5. Pour in 1 cup heavy cream and stir to combine. Add a pinch of nutmeg, salt, and pepper to taste. Let simmer for 5 minutes, stirring occasionally until sauce thickens slightly.
  6. Add the drained pasta to the skillet with the sauce. Toss gently to coat, adding reserved pasta water a little at a time if the sauce feels too thick. Stir in 1 cup freshly grated Parmesan cheese until melted and smooth.
  7. Plate the pasta and top generously with the crispy sage leaves. Add extra Parmesan if desired. Serve immediately.

Notes

Reserve pasta water to help bind the sauce to the noodles and keep it silky. Fry sage leaves slowly to get them crispy without burning. For vegan version, substitute butter with olive oil, heavy cream with coconut cream, and Parmesan with nutritional yeast or vegan cheese. Reheat leftovers gently with added broth or cream and re-fry sage leaves to restore crispiness.

Nutrition

Keywords: pumpkin pasta, creamy pasta, one-skillet recipe, crispy sage, quick dinner, fall recipe, comforting meal

Find it online: https://elvafood.com/creamy-one-skillet-pumpkin-pasta-recipe-with-crispy-sage-easy-and-perfect/