Roast Pumpkin Pasta with Sage

A bowl of Roast Pumpkin Pasta topped with crispy sage leaves on a chequered cloth background.

5 from 1 vote

Roast Pumpkin Pasta with Sage

Phenomenal roast pumpkin pasta with brown butter and crispy sage topping. Cosy, creamy and infused with delicious Fall flavour.

Prep Time10

Cook Time50

Course: Main Course

Cuisine: American, Italian

Diet: Vegetarian

Servings: people

Calories: 621kcal

Author: Helen

Equipment

Ingredients

Roast pumpkin

2 lbs pumpkin peeled and chopped into 1-inch cubes pieces (Note 1)
3 tbsp olive oil
½ tsp salt
½ tsp black pepper

Pumpkin Pasta

14 oz dried pasta (Note 2)
2 tbsp butter
20 leaves sage
4 cloves garlic minced
½ cup white wine (Note 3)
¾ cup pouring cream (single cream) (Note 4)
2 tbsp tomato paste (puree)
¾ cup Parmesan (Note 5)
½ tsp nutmeg
2 cups pasta water (Note 6)

US Customary - Metric

Instructions

Roast pumpkin

Preheat your oven to 400°F (200°C).
In a large baking dish, toss the pumpkin with olive oil, salt, and black pepper until they're evenly coated.
Roast the pumpkin for about 20-25 minutes, or until fork tender and slightly caramelized.
Puree the pumpkin with the cream using a stick or countertop blender.

Pasta

Cook the pasta according to the package instructions in a large pot of salted boiling water. Before draining, be sure to reserve about a cup of pasta cooking water.
In a large skillet or frying pan, melt the butter over medium heat.
When the butter starts to turn brown, add the sage leaves and cook until they become crispy. Remove from the pan and set aside.
Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the white wine and allow it to simmer for a couple of minutes, reducing by half.
Reduce the heat to low, and add the pureed pumpkin, tomato paste (puree), Parmesan cheese, and nutmeg to the skillet and stir well.
Add pasta water to the sauce, a little at a time until the sauce reaches the desired consistency.
Stir the cooked pasta into the sauce, adding a little more pasta water if needed.
Serve immediately topped with crispy sage leaves.

Notes

Pumpkin: Choose a culinary pumpkin variety that's good for roasting like sugar pumpkin or kabocha. Avoid carving pumpkins, which have a stringy texture and less flavour.
Pasta: I personally prefer shorter pasta varieties like rigatoni, penne or fusilli, but longer varieties like fettuccine, pappardelle and tagliatelle also work well.
White wine: Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced. You can also omit the wine and add a little more stock to taste.
Pouring cream: Feel free to switch it for a dairy-free variety. You can use heavy cream if you really have to, but you'll need to add more pasta water to bring the sauce to the right consistency.
Parmesan: Swap for nutritional yeast for a vegan/dairy-free alternative.
Pasta water: Is needed to bring the thick sauce to the right consistency. You may not need it all, and it's best to add it a little at a time.

Storage tips:

Roast pumpkin pasta tastes best when enjoyed straight from the pan, but it will keep in the fridge for up to 3 days and can be reheated in the stove or in the microwave. You'll probably want to add a little pasta water, stock or water to revive it if it has dried out in the fridge.

If you want to make this recipe ahead the best way is to make the sauce, store it in the fridge or freezer and whip up some fresh pasta when you come to eat it.

Nutrition