Creamy Pumpkin Sage Fettuccine
Fall in love with the season all over again with this Creamy Pumpkin Sage Fettuccine. It’s the perfect bowl of comfort—silky, luscious pumpkin sauce enriched with cream, fragrant sage, and a hint of garlic, all tossed with tender fettuccine. This recipe brings together simple ingredients and elevates them into a luxurious dish that’s perfect for a cozy weeknight dinner or impressing guests with seasonal flair. Whether you’re a pumpkin fanatic or just looking to try something new, this creamy pasta is a delightful twist on classic comfort food.
Why This Recipe is a Keeper
What makes this Creamy Pumpkin Sage Fettuccine stand out is its balance of rich flavors and ease of preparation. The pumpkin puree offers a natural sweetness and velvety texture that complements the sharpness of Parmesan and the earthiness of fresh sage. Unlike heavier pasta sauces, this one feels indulgent without being overwhelming, thanks to the light cream base. It’s a recipe that feels fancy but comes together in under 30 minutes, making it a fantastic option for busy cooks who want something special on the table fast. Plus, it’s adaptable—add cooked chicken or turkey for a protein boost or keep it vegetarian and just as satisfying.
What’s in the Bowl
- 8 oz fettuccine pasta – the perfect wide noodles to hold the creamy sauce
- 2 tbsp olive oil – for sautéing and adding a fruity richness
- 1 small onion, chopped – brings a subtle sweetness and depth
- 2 cloves garlic, minced – aromatic and flavorful base
- 1 cup canned pumpkin puree – the star ingredient, smooth and naturally sweet
- 1 cup heavy cream – creates the luscious, silky texture
- 1/2 cup grated Parmesan cheese – adds sharpness and umami
- 1 tbsp fresh sage, chopped – earthy, herbaceous notes that elevate the dish
- Salt and pepper to taste – essential for seasoning
- Optional: cooked chicken or turkey – for added protein and heartiness
Tools of the Trade
- Large pot – for boiling the fettuccine
- Large skillet or sauté pan – to cook the sauce and combine flavors
- Wooden spoon or silicone spatula – for stirring without scratching your pan
- Measuring cups and spoons – to get the ratios just right
- Grater – for freshly grating Parmesan cheese if not pre-grated
- Colander – to drain the pasta
Creamy Pumpkin Sage Fettuccine in Steps
Step 1: Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the 8 oz of fettuccine and cook according to the package instructions until al dente—usually around 10-12 minutes. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
Step 2: Sauté the Aromatics
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute, careful not to let it brown or burn.
Step 3: Build the Pumpkin Cream Sauce
Lower the heat to medium-low. Add 1 cup of canned pumpkin puree to the skillet and stir until combined with the onions and garlic. Slowly pour in 1 cup of heavy cream, stirring continuously to create a smooth sauce. Let it simmer gently for 3-4 minutes, allowing the flavors to meld.
Step 4: Bring in the Sage and Cheese
Add the 1 tablespoon of fresh chopped sage, then stir in 1/2 cup of grated Parmesan cheese. The cheese will melt into the sauce, making it even more creamy and flavorful. Season with salt and freshly ground black pepper to taste.
Step 5: Combine Pasta and Sauce
Add the cooked fettuccine to the skillet and toss everything together thoroughly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up until it reaches your desired consistency. For extra protein, toss in some cooked chicken or turkey at this stage.
Step 6: Serve and Garnish
Divide the creamy pumpkin sage fettuccine among plates. Garnish with a sprinkle of additional Parmesan cheese and a few fresh sage leaves if desired. Serve immediately for the best texture and flavor.
Variations for Dietary Needs
- Dairy-Free: Use coconut cream or a cashew cream alternative in place of heavy cream and a plant-based Parmesan substitute.
- Gluten-Free: Swap the fettuccine for gluten-free pasta made from rice, corn, or legumes.
- Vegetarian: Keep the recipe as is, omitting any optional meat additions.
- Lower Fat: Use half-and-half or whole milk instead of heavy cream; reduce cheese quantity or use a lower-fat cheese.
Insider Tips
- Fresh sage is key—dried sage can be too overpowering, so use sparingly or omit.
- Reserve pasta water to adjust sauce consistency; the starch helps the sauce cling to the noodles.
- For an even richer sauce, try stirring in a tablespoon of butter at the end.
- If you want to experiment with similar flavors, check out Pumpkin Sage Gnocchi With Parmesan for a delightful variation.
- Want a creamier base? Try making your own version inspired by this Alfredo Sauce Recipe and add pumpkin puree for a seasonal twist.
Cooling, Storing & Rewarming
This creamy pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of cream or pasta water to bring back the silky texture. Avoid microwaving at high heat to prevent curdling or drying out the sauce.
Creamy Pumpkin Sage Fettuccine FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! Roast fresh pumpkin chunks until tender and puree them in a blender. Use an equal amount to replace the canned pumpkin puree for a fresher flavor, though canned is more convenient and consistent in texture.
Is it necessary to use heavy cream?
Heavy cream provides the rich, silky texture of the sauce, but you can substitute with half-and-half or whole milk for a lighter version. Just note that the sauce may be less thick and creamy.
Can I make this dish vegan?
Absolutely! Replace heavy cream with coconut or cashew cream, use nutritional yeast or vegan Parmesan instead of cheese, and select vegan pasta. The flavors will be slightly different, but it’ll still be delicious and comforting.
What’s the best way to add protein to this dish?
Adding cooked chicken or turkey works beautifully here. Simply cook and dice the meat, then toss it in during the final step with the pasta and sauce. For a vegetarian protein boost, consider toasted pine nuts or chickpeas.
Explore More
- Pumpkin Sage Gnocchi With Parmesan – a wonderful alternative that highlights pumpkin and sage.
- Alfredo Sauce Recipe – learn how to make a classic creamy sauce that you can adapt with seasonal ingredients.
That’s a Wrap
This Creamy Pumpkin Sage Fettuccine is a dish that perfectly captures the essence of fall with every bite. It’s simple but elegant, creamy but balanced, and comforting yet fresh. Whether you’re cooking for a family dinner or entertaining friends, this recipe is sure to become a beloved staple. Keep it in your rotation for a seasonal meal that satisfies both the soul and the palate. Enjoy your bowl of autumn in every forkful!
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Creamy Pumpkin Sage Fettuccine
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 oz of fettuccine and cook according to the package instructions until al dente, about 10-12 minutes. Drain, reserving 1/2 cup pasta water, and set aside.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent and fragrant, about 3-4 minutes. Stir in minced garlic and cook 1 more minute without browning.
- Lower heat to medium-low. Add 1 cup canned pumpkin puree and stir to combine. Slowly pour in 1 cup heavy cream, stirring continuously to create a smooth sauce. Simmer gently for 3-4 minutes.
- Add 1 tablespoon fresh chopped sage, then stir in 1/2 cup grated Parmesan cheese until melted. Season with salt and freshly ground black pepper to taste.
- Add cooked fettuccine to the skillet and toss to combine. If sauce is too thick, loosen with reserved pasta water. For extra protein, toss in cooked chicken or turkey.
- Divide pasta among plates. Garnish with additional Parmesan cheese and fresh sage leaves if desired. Serve immediately.
Notes
- Fresh sage is key; dried sage can be overpowering, so use sparingly or omit.
- Reserve pasta water to adjust sauce consistency and help the sauce cling to noodles.
- For a richer sauce, stir in a tablespoon of butter at the end.
- Leftovers can be stored refrigerated for up to 3 days; reheat gently with a splash of cream or pasta water.
