Monday, September 24, 2012

Creamy Pumpkin Pasta with Parmesan & Sage

Creamy Pumpkin Pasta

I found out Friday that you all really are ready for some pumpkin.  And while pumpkin is perfect to enjoy in sweet treats, I have been dying for pumpkin pasta. So why not a little meatless-Monday pumpkin pasta?  Welcome to the world’s easiest pasta dish.  And your  dinner tonight.

My brilliant friend Aggie posted a recipe for pumpkin bowties last winter and I fell head over heels in love with the simplicity of using canned pumpkin for a pasta sauce.  It’s the quickest go-to weeknight meal, especially for busy fall and winter nights.  And you know how I love my quick weeknight pasta dishes!

Well, add this one to the list.  This pumpkin pasta simple screams fall.  I added nutmeg, sage and parmesan cheese, and this meal is ready in the time that it takes to cook the pasta.  So if you thought that pumpkin was only for desserts, think again, my friends.  Think again.

Creamy Pumpkin Pasta

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Creamy Pumpkin Pasta with Parmesan & Sage Recipe

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Quick weeknight recipe for pumpkin pasta. Parmesan, sage and nutmeg finish off the fall flavors of this simple vegetarian pasta.

Ingredients:

6 ounces whole wheat pasta (I used penne)
2 tsp. olive oil
2 shallots, diced
1 clove garlic, minced
1 Tbs. fresh sage + more for garnish
1 (15-ounce) can pumpkin puree
1/4 cup Parmesan cheese + more for garnish
1/2 tsp. ground nutmeg
1/2 cup pasta cooking water

Directions:

Cook the pasta according to package directions. When the pasta is al dente reserve 1/2-cup of the cooking water before draining.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onions, garlic, sage and a pinch of salt and stir well. Cook for about 10 minutes, until the shallots are tender and fragrant. Add the pumpkin, parmesan cheese and nutmeg and stir to combine.

Stir in the reserved pasta water and stir until fully incorporated. Add the pasta and combine. Season with salt and pepper to taste.

Garnish with additional sage and parmesan cheese for serving.

Cassie’s notes:
As written, this recipe is not vegan. To make it vegan, omit the parmesan cheese.

Adapted from Aggie's Kitchen

Creamy Pumpkin Pasta

 

84 Responses to “Creamy Pumpkin Pasta with Parmesan & Sage”

  1. #
    Jessica@AKitchenAddiction — September 25, 2012 @ 8:36 am

    This is a fantastic savory pumpkin dish! Love the pumpkin and pasta combo!

  2. #
    Megan@whatmegansmaking — September 25, 2012 @ 9:02 am

    This sounds so good! I’ve never had pumpkin pasta before!

  3. #
    Paula - bell'alimento — September 25, 2012 @ 11:51 am

    Can I just saw how excited that I am that it’s pumpkin season : )

  4. #
    Julia — September 25, 2012 @ 11:54 am

    pumpkin + pasta = perfection. Sooooo good!!!

  5. #
    Valerie @ From Valerie's Kitchen — September 25, 2012 @ 12:19 pm

    Looks absolutely amazing! Love all the flavors here. And, oh so perfect for fall!

  6. #
    Felice — September 25, 2012 @ 7:29 pm

    I love pumpkin ravioli so I am sure I would love this pumpkin inspired pasta dish. It sounds like the perfect meal for a Meatless Monday.

  7. #
    Miss @ Miss in the Kitchen — September 25, 2012 @ 8:28 pm

    I’ve never had anything like this, but I just know I would love it.

  8. #
    Anita at Hungry Couple — September 26, 2012 @ 11:31 pm

    Love it! I make something a little similar with roasted butternut squash. The sweetness of squash and pumpkin goes so well with pasta and herbs!

  9. #
    Renee — September 27, 2012 @ 12:18 am

    I love finding a new twist on pasta. This looks delicious.

  10. #
    Brenda @ a farmgirl's dabbles — September 27, 2012 @ 7:26 am

    Pumpkin pasta is such a comforting thing. I love when I see it on menus. Now I need to make my own!!

  11. #
    Katie — September 27, 2012 @ 8:49 am

    Yum, this looks scrumptious! What a great, easy dinner.

  12. #
    Cindy — September 27, 2012 @ 12:16 pm

    Has anyone actually made this? I’d love to read some comments from people who have tried it.

  13. #
    Deborah — September 28, 2012 @ 9:35 am

    I have actually made that dish of Aggies!! And I have a few savory dishes with pumpkin on my blog – love it in sweet and savory! :) I love the sage here – nothing says fall more than pumpkin and sage to me.

  14. #
    Julie @ Table for Two — September 28, 2012 @ 9:47 am

    wow, this looks SO good!! i might have to make this tonight – simple, easy, and full of flavor – just the way i like it! oh, and the carb factor is lovely! ;)

  15. #
    Alice @ Hip Foodie Mom — October 15, 2012 @ 12:09 am

    Hi! I just stumbled across this! Wow! I LOVE it! can’t wait to try this recipe! thanks for sharing!

  16. #
    Krista — October 19, 2012 @ 8:41 pm

    Has anyone else MADE this recipe? I agree…it looked amazing and went out and bought the ingredients. It was the most bland dish I have ever made. I tried adding more sage, more cheese, more salt, more pepper and NOTHING helped. It was just mushy and tasteless. Any thoughts?

    • Cassie replied: — October 20th, 2012 @ 10:26 am

      Hi Krista, I’m so sorry you didn’t have a good experience with this recipe. I personally love this one so I apologize that it didn’t turn out to sit well with you. I do add a lot of salt and parmesan cheese to this. Again, I’m so sorry that you took the time and energy to make it and didn’t like it.

    • Cassie replied: — October 20th, 2012 @ 10:28 am

      One more thing – when I cook with squash or other gourds I will add a little acid in the form of citrus, vinegar or a little wine to help balance out the sweetness of the squash/gourd.

  17. #
    Shannon — October 27, 2012 @ 2:24 am

    I was a little skeptical after reading Cassie’s review, but I made this for dinner tonight and loved it! Something about it almost had a curry vibe for some reason. The sage and pumpkin combo was earthy, flavorful, and perfect for fall. The parmesan added the right amount of salty and creamy. This recipe is definitely going in my permanent fall arsenal. Next time, I think I’ll double the recipe that way I can use up the whole box of 13.25oz pasta…

  18. #
    Brian — November 1, 2012 @ 11:24 am

    I made this dish last night and I happen to agree with Krista to some extent. The dish was a little bland but not as bad as she made it sound. Adding extra sage and parmesan helped but the salt and pepper to taste is important. I also added some hot italian sausage, basil, and tomato at the end to boost the flavor and it worked out perfectly. I would definitely make this again.

    • Cassie replied: — November 1st, 2012 @ 11:26 am

      Thanks for the comment, Brian. Maybe I should edit the recipe to stress the importance of the seasonings. I add quite a bit of salt and pepper to this. The sausage sounds like an amazing addition, too. Will be trying that!

  19. #
    Andrea — November 2, 2012 @ 1:48 pm

    I enjoyed this recipe. I did add just a touch of heavy whipping cream because I prefer the sauce just a little smoother. Awesome dish!

  20. #
    chocolatetort — November 2, 2012 @ 9:14 pm

    I made this tonight — well, adapted a bit to what I had in the apartment — and it turned out so well! The biggest change I made to the sauce (I topped with a few extras) was that I only had fresh thyme and dried sage. It was so good!! I kept eating the sauce as I was cooking it – I need to make another batch for the rest of the pasta I made. I’ll definitely make this again and maybe try other herbs and cheeses!

  21. #
    Frank — August 26, 2014 @ 9:43 pm

    I made this recipe last night and I too was sadly disappointed. In my opinion, the amount of sage needs to be reduced and the salt should be increased. Thankfully I didn’t add the extra sage for garnish because the tablespoon was enough to overwhelm the recipe with a medicinal quality that wasn’t tasty. If anything, this recipe needs cream, more Parmesan cheese and ricotta.

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