Ingredients
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200 g tagliatelle or fettuccine
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20 g unsalted butter
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8-10 fresh sage leaves
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1 small shallot, finely chopped
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2 garlic cloves, finely chopped
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200 g plain pumpkin purée
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100 ml double cream
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40 g Parmesan, finely grated, plus extra for serving
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⅛ tsp ground nutmeg
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¼ tsp freshly ground black pepper, plus extra for serving
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Salt, to taste
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80–120 ml reserved pasta water
Directions
This creamy pumpkin pasta with sage and Parmesan is one of those simple autumn dinners that feels far more indulgent than the effort involved. The sauce is smooth, creamy and gently sweet from the pumpkin, with plenty of freshly grated Parmesan for a savoury finish. Crispy sage leaves add that unmistakable autumn flavour and make a lovely contrast to the silky pasta.
I like using tagliatelle or fettuccine here because the wide ribbons hold the pumpkin sauce beautifully, but another pasta shape will work too. Use plain pumpkin purée rather than pumpkin pie filling – you want pure pumpkin without added sugar or spices. If you prefer to make your own, simply roast or steam pumpkin until soft and blend it until completely smooth.
One little thing that makes a big difference is saving some of the pasta water before draining. The starch in the water helps the pumpkin, cream and Parmesan come together into a glossy sauce that clings to every strand. Freshly grated Parmesan works much better than pre-grated cheese too, as it melts smoothly rather than becoming grainy.
The sage only needs a minute or two in the butter. Once the leaves are crisp and slightly darker around the edges, take them out of the pan straight away so they do not become bitter.
If you enjoy easy creamy dinners like this, you might also like my Creamy Apple Cider Chicken Skillet, which is another lovely choice for autumn. For something a little more substantial, try the Creamy Garlic Chicken and Broccoli Skillet. And when you fancy something lighter and fresher, the Mediterranean Dense Bean Salad with Feta is a great one to keep on hand.
Serve the pumpkin pasta straight from the pan while the sauce is still hot and creamy, with the crispy sage scattered over the top, plenty of extra Parmesan and a final twist of black pepper.
Steps
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1
Done
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Cook the pastaBring a large saucepan of well-salted water to the boil. |
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2
Done
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Crisp the sageMeanwhile, melt the butter in a large frying pan over medium heat. |
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3
Done
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Cook the shallot and garlicAdd the finely chopped shallot to the same pan and cook gently for 2–3 minutes until softened. |
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4
Done
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Make the pumpkin sauceReduce the heat slightly. |
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5
Done
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Add the ParmesanAdd the grated Parmesan and stir until melted into the sauce. |
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6
Done
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Add the pastaAdd the drained pasta to the pan. |
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7
Done
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ServeDivide the pasta between two bowls. |
