Description
This Pumpkin Sage Pasta is a comforting fall-inspired dish featuring tender pasta in a creamy pumpkin sauce infused with fresh sage and garlic. Topped with Parmesan cheese and crispy seasoned breadcrumbs, it’s baked to golden perfection, delivering rich flavors and a satisfying texture perfect for cozy dinners.
Ingredients
Scale
Pasta
- 8 oz pasta (penne or fusilli)
Sauce
- 1 cup fresh pumpkin puree
- 1 cup heavy cream
- 1/4 cup fresh sage leaves, chopped
- 3 garlic cloves, minced
- Salt to taste
- Black pepper to taste
Topping
- 1/2 cup grated Parmesan cheese
- 1/2 cup seasoned breadcrumbs
Instructions
- Preheat and Cook Pasta: Preheat the oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray. Cook the pasta according to package instructions until al dente, about 15 minutes total. Drain and set aside.
- Prepare the Sauce: In a skillet over medium heat, sauté the minced garlic and chopped sage leaves in butter until fragrant, about 2-3 minutes. Add the heavy cream and pumpkin puree, stirring well to combine. Cook the mixture for about 5 minutes until heated through and aromatic.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the pumpkin cream sauce. Season with salt and black pepper to taste. Toss thoroughly for about 2 minutes to ensure the pasta is evenly coated with the sauce.
- Assemble and Bake: Transfer the pasta and sauce mixture into the greased baking dish. Sprinkle the grated Parmesan cheese evenly over the top, followed by the seasoned breadcrumbs. Bake in the preheated oven for 25-30 minutes, until the topping is golden and the sauce is bubbly.
Notes
- Use fresh pumpkin puree for best flavor, or canned pumpkin puree as a convenient substitute.
- Seasoned breadcrumbs can be made by tossing plain breadcrumbs with Italian herbs and a little salt.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- This dish pairs well with a crisp green salad or sautéed greens for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
