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.


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


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


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

  1. #
    Liz — September 24, 2012 @ 6:13 am

    Mmmmmm….pumpkin and sage…such a delectable pairing! Love this, Cassie~

  2. #
    sally @ sallys baking addiction — September 24, 2012 @ 6:13 am

    I LOVE sage + pumpkin together, Cassie! I once made a pumpkin sage soup with my sister for our thanksgiving starter… INCREDIBLE. Putting those two flavors into a creamy pasta with parmesan sounds out of this world! So comforting, esp on a chilly fall night. I want to warm up with a big plate tonight 🙂

  3. #
    Rachel Cooks — September 24, 2012 @ 6:26 am

    This is total comfort food. YUM!

  4. #
    Blog is the New Black — September 24, 2012 @ 6:30 am

    Looks amazing- sucker for sage!

  5. #
    Rachel @ Baked by Rachel — September 24, 2012 @ 6:48 am

    You’re so smart. There aren’t nearly enough savory pumpkin dishes available!

  6. #
    Kim (Feed Me, Seymour) — September 24, 2012 @ 6:49 am

    I was JUST saying to my husband that I want to make something like this! He turned his nose up at it because, in his mind, pumpkin and pasta don’t go together. But I’m making it anyway and I will convert him! It looks amazing!

  7. #
    Brian @ A Thought For Food — September 24, 2012 @ 7:15 am

    I’m ready to dig into lots of pumpkin dishes this year! Might need to start with this gem!

  8. #
    Parsley Sage — September 24, 2012 @ 7:28 am

    Niiiice! I remember seeing a recipe like this last year too and being like ‘BEST IDEA EVER!’ Thank you for the reminder and this super yummy take on it 🙂

  9. #
    Emily — September 24, 2012 @ 7:35 am

    YUM! I’ve been looking for more savory ways to use pumpkin this fall. This is perfect! Gorgeous photos as always!

  10. #
    Kare @ Kitchen Treaty — September 24, 2012 @ 7:42 am

    Mmmm, I adore savory pumpkin recipes, and there aren’t enough of them out there. This one looks sooo delicious. Sage is perfect with pumpkin. Love that it’s super duper easy, too.

  11. #
    Aggie — September 24, 2012 @ 7:54 am

    Oh my goodness this looks awesome!!! I’m craving pumpkin pasta right now! I have a huge sage plant and never know what to do with it 🙂

  12. #
    Jen @ Savory Simple — September 24, 2012 @ 7:58 am

    To die for!

  13. #
    Ali @ Gimme Some Oven — September 24, 2012 @ 8:00 am

    Mmmm…this looks amazing, Cassie! Cheers to savory pumpkin recipes! 🙂

  14. #
    Laurie {Simply Scratch} — September 24, 2012 @ 8:16 am

    Looks fantastic Cassie! Creamy, pumpkin-y goodness!

  15. #
    Audra@The-Baker-Chick — September 24, 2012 @ 8:39 am

    I also have been dying to try a savory pumpkin dish. I saw a pasta sauce at Williams Sonoma that was pumpkin, parmesean and sage- sounds just like yours. I have to try it- looks amazing!

  16. #
    Tara @ Chip Chip Hooray — September 24, 2012 @ 8:44 am

    What a fantastic dish! I love the idea of making a pumpkin sauce–good use for that giant wholesale can of pumpkin in my pantry. 😉

  17. #
    Bev @ Bev Cooks — September 24, 2012 @ 8:48 am

    Now we’re talkin’.

  18. #
    Jenny @ BAKE — September 24, 2012 @ 8:49 am

    yum!! I’m going to have to serve this to my guests for halloween

  19. #
    luv what you do — September 24, 2012 @ 8:54 am

    I always see pumpkin pasta on menus but never thought to make it for myself. I would love to dig into a bowl of that right now (even though its breakfast).

  20. #
    Helene Dsouza I Masala Herb — September 24, 2012 @ 9:06 am

    Great timing! Got pumpkin and just bought parmesan. Interssting that u used sage in your recipe. Gotta try it out. thanks Cassie!

  21. #
    claire @ the realistic nutritionist — September 24, 2012 @ 9:12 am

    Looks great!

  22. #
    Hayley @ The Domestic Rebel — September 24, 2012 @ 9:19 am

    So I’ve never actually served or had pumpkin in savory dishes. Crazy, right?! This pasta sounds like a wonderful way to introduce savory + pumpkin together. So creamy and delicious!

  23. #
    Tracey — September 24, 2012 @ 9:57 am

    Oooh, what an awesome idea! I’ve only made a few savory pumpkin dishes and never pasta. As soon as I open my first can of pumpkin, it’s happening!

  24. #
    Ashley@BakerbyNature — September 24, 2012 @ 9:59 am

    Pumpkin pasta…
    you amaze me, Cassie!

  25. #
    Lauren at Keep It Sweet — September 24, 2012 @ 10:00 am

    This looks fabulous, Cassie! Can’t wait to try it:-)

  26. #
    Sommer@ASpicyPerspective — September 24, 2012 @ 10:29 am

    Oh mamma! Pumpkin fever is coming on!

  27. #
    Laura (Tutti Dolci) — September 24, 2012 @ 11:12 am

    This is my dream pasta, Cassie!! Perfection!

  28. #
    Erin — September 24, 2012 @ 11:13 am

    I made something similar last fall that was so good. I completely forgot about it until now though. What a perfect comfort food for fall!

  29. #
    Stephanie — September 24, 2012 @ 11:24 am

    Totally making this for dinner this week. I just opened a can of pumpkin puree and have half the can left!

  30. #
    Carol | a cup of mascarpone — September 24, 2012 @ 11:26 am

    Love this awesome pasta you’ve created! This is a MUST on my list! Thank you for a savory recipe!

  31. #
    Erin @ Texanerin Baking — September 24, 2012 @ 12:35 pm

    I have to admit that I’ve only ever tried pumpkin in desserts. I guess it’s time to grow up a little. And if I decide to do that, I will most definitely use this recipe! And yeah, we’re ready for pumpkin. 🙂

  32. #
    Sally @ Spontaneous Hausfrau — September 24, 2012 @ 1:05 pm

    I’ve never had pumpkin in pasta but given all the flavors in this recipe, methinks I would have a hard time keeping my paws off the entire pot of this!

  33. #
    Meghan — September 24, 2012 @ 1:10 pm

    I love pumpkin in savory dishes as well as sweet! This looks amazing and a definite must try!

  34. #
    Kelly Senyei (Just a Taste) — September 24, 2012 @ 1:39 pm

    Two words: HOLY COW! This looks so incredibly amazing and satisfying, Cassie!

  35. #
    Whendi Martin — September 24, 2012 @ 1:39 pm

    Just read today that “pumpkin is the new bacon” – Now that’s what I’m talking about!

  36. #
    Katrina @ Warm Vanilla Sugar — September 24, 2012 @ 2:12 pm

    This sounds so fabulous!! Yum!

  37. #
    Jackie @ Domestic Fits — September 24, 2012 @ 2:15 pm

    Pumpkin pasta!? I don’t know if I love you or hate you right now. Because I want it and can’t not have it this instant 😉

  38. #
    Christy Milford (@SweetSavoring) — September 24, 2012 @ 4:27 pm

    Great photos! And you make this dish sound so appetizing 🙂 I’m really into the idea of it- I too love my quick and tasty pasta dinners 🙂 but I made a version of this last winter that was lacking in flavor. Now I know it was probably the missing fresh sage…off to get some post haste!

  39. #
    Sheila — September 24, 2012 @ 6:46 pm

    MMM yum! I bet this would be good with a sage sausage…if one had to have protein ; ) delish!

  40. #
    Ryan — September 24, 2012 @ 8:07 pm

    Hey! So good to hear from you! Thanks for your comment. I have been seeing your post all over Pinterest today and want a big plate of this every time I see it- it looks SO good and perfect for fall!

  41. #
    Katie@Cozydelicious — September 24, 2012 @ 8:37 pm

    This looks wonderful! I have often made pumpkin ravioli – but this is all the same flavors and so much less effort. It looks delish!

  42. #
    Jennifer @ Mother Thyme — September 24, 2012 @ 8:55 pm

    This just made my evening! What an amazing recipe! I can see why you fell head over heels for this. Definitely making this soon. The photos are beautiful too!

  43. #
    Alessandra — September 24, 2012 @ 9:19 pm

    Thank goodness for a savory pumpkin dish! I’m so on it.

  44. #
    Julia {The Roasted Root} — September 24, 2012 @ 9:31 pm

    I love all forms of squash and have so stereotypically only baked pumpkin sweet treats…It’s SO time for me to put my mature pants on and try a savory pumpkin dish! Your pasta looks terrific!

  45. #
    Stephanie @ Eat. Drink. Love. — September 24, 2012 @ 10:01 pm

    The pasta looks wonderful, Cassie! Pumpkin and sage are perfect together!

  46. #
    dervla @ The Curator — September 24, 2012 @ 10:02 pm

    wow wow wow. Have to try this out. Love pumpkin in savory food. I think you’ve just figured out tomorrow night’s dinner for us. Thanks!

  47. #
    Chung-Ah | Damn Delicious — September 24, 2012 @ 11:52 pm

    I love that you posted a pumpkin recipe today, too! Great minds think alike. And this pumpkin and sage combo sounds amazing, especially when tossed in some pasta!

  48. #
    Kathryn — September 25, 2012 @ 3:51 am

    What a great idea; this pasta looks so rich and creamy yet I love how quick and healthy it actually is!

  49. #
    Kiran @ — September 25, 2012 @ 4:05 am

    Holy yum! I have this recipe in my bucket list — love pumpkin!!

  50. #
    Mackenzie {SusieFreakingHomemaker} — September 25, 2012 @ 7:53 am

    Pumpkin and pasta – I.Am.Sold. I will be trying this – let the pumpkin obsession begin!!

  51. #
    Jessica@AKitchenAddiction — September 25, 2012 @ 8:36 am

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

  52. #
    Megan@whatmegansmaking — September 25, 2012 @ 9:02 am

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

  53. #
    Paula - bell'alimento — September 25, 2012 @ 11:51 am

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

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

    pumpkin + pasta = perfection. Sooooo good!!!

  55. #
    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!

  56. #
    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.

  57. #
    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.

  58. #
    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!

  59. #
    Renee — September 27, 2012 @ 12:18 am

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

  60. #
    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!!

  61. #
    Katie — September 27, 2012 @ 8:49 am

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

  62. #
    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.

  63. #
    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.

  64. #
    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! 😉

  65. #
    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!

  66. #
    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.

  67. #
    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…

  68. #
    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!

  69. #
    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!

  70. #
    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!

  71. #
    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.

  72. #
    Shaniqua — September 10, 2014 @ 3:25 pm

    It sounds delicious, I’ve made similar dishes and I think pumpkin pasta works best as a side dish. Not everyone likes the same food, some of you are a bit harsh with your comments.

  73. #
    Courtney — September 7, 2015 @ 2:16 pm

    I made this today and it was excellent! Added a little cayenne to spice it up and it was a great addition! Definitely not bland, but I never measure my salt so maybe I hit the right amount, haha! Thanks for sharing this recipe, I will definitely make it again 😀

  74. #
    Deb C — November 19, 2015 @ 7:05 pm

    Made as a side dish to go with Parmesan and Sage-crusted Pork Chops and Pumpkin Skillet Biscuits from Bless this Mess. What an awesome meal!! Almost made as written….used Parmesan Reggiano because the pork chops used it and added a splosh of cream to the sauce to fool the hubby…..he thought it was colored from cheese…not pumpkin. Pumpkin usually makes me gag……but I am already looking forward to the leftovers for dinner tomorrow. Thanks for the great recipe!!

    • Cassie replied: — November 22nd, 2015 @ 1:40 pm

      I’m so glad you liked it! It sounds great with those pork chops.


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