Pumpkin deserves a place at the supper table, too. Here, its gentle sweetness balances garlic, fresh sage, and salty Parmesan in a creamy sauce that clings to every curl of pasta. With a green salad alongside, it makes a comforting fall dinner that comes together while the pasta cooks—a lovely use for homemade pumpkin purée, and just as convenient with canned pumpkin.
INGREDIENTS:
12 ounces rigatoni, penne, or medium pasta shells
2 tablespoons unsalted butter
1 small shallot, finely chopped (about ¼ cup)
3 garlic cloves, minced
1 tablespoon finely chopped fresh sage
1/8 teaspoon crushed red pepper flakes, optional
1 cup unsweetened pumpkin purée
½ cup low-sodium vegetable broth
½ cup heavy cream
1/8 teaspoon ground nutmeg
¾ cup freshly and finely grated Parmesan, plus more for serving
Fine salt and freshly ground black pepper, to taste
1–2 teaspoons fresh lemon juice, to taste
METHOD:
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, following the package timing as a guide. Before draining, reserve 1½ cups of the cooking water.
While the pasta cooks, melt the butter in a large, deep skillet over medium-low heat. Add the shallot and cook for 3–4 minutes, until softened. Stir in the garlic, sage, and red pepper flakes, if using. Cook for about 30 seconds, just until fragrant.
Stir in the pumpkin, broth, cream, and nutmeg. Season lightly with salt and pepper. Bring to a gentle simmer and cook for 4–5 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of the pasta water.
Add the drained pasta and ¼ cup reserved cooking water. Toss over low heat for 1–2 minutes, until the pasta is evenly coated and the sauce is glossy.
Remove the skillet from the heat and gradually stir in the Parmesan. Add more pasta water a little at a time until the sauce coats the pasta without becoming stiff or pasty. Stir in 1 teaspoon lemon juice, taste, and add more lemon, salt, or pepper as needed.
Spoon into warm bowls and finish with additional Parmesan and black pepper. Serve immediately; the sauce will thicken as it stands.
SERVING SUGGESTIONS:
Serve with a crisp green salad or roasted broccoli for a simple fall supper.
YIELD: 4 servings
COOK’S NOTES:
- Use plain, unseasoned pumpkin purée rather than pumpkin pie filling. If homemade purée is loose, start with ¼ cup broth and add more as needed.
- Freshly grated Parmesan melts more smoothly than many packaged grated cheeses.
- For a variation, stir a few handfuls of baby spinach into the simmering sauce and let it wilt before adding the pasta.
- Reheat leftovers gently with a splash of water or broth to loosen the sauce.
META DESCRIPTION:
Creamy pumpkin pasta with garlic, fresh sage, and Parmesan makes an easy fall dinner. Use canned or homemade pumpkin purée for a silky, savory sauce.
SEO TAGS:
creamy pumpkin pasta, pumpkin pasta sauce, pumpkin sage pasta, pumpkin Parmesan pasta, easy fall dinner, savory pumpkin recipes
