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Pumpkin Alfredo Pasta With Sage

Pumpkin Alfredo pasta with sage is a silky orange cream sauce tossed with pappardelle for a cozy, velvety finish. Crispy golden sage leaves and toasted walnuts add crunch, while parmesan brings a salty, savory depth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb pappardelle or wide pasta Use pappardelle for wide ribbons that hold sauce.
Creamy pumpkin alfredo sauce
  • 1 cup pumpkin puree
  • 1.5 cup heavy cream
  • 4 tbsp unsalted butter Divide into 2 tbsp for frying sage and the rest for sautéing garlic.
  • 4 garlic, minced Measure as cloves; mince fresh for best flavor.
  • 1 cup parmesan, grated Grate finely so it melts smoothly.
  • 0.25 tsp nutmeg
  • 0.5 cup pasta water Reserve while boiling pasta to loosen sauce.
  • 12 fresh sage leaves Pat dry to help crisp in butter.
  • 3 tbsp walnuts, toasted Toast until fragrant for nutty crunch.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Cook the pasta and prep the aromatics
  1. Bring a pot of water to a boil and cook pappardelle until al dente, then reserve 1 cup pasta water and drain the pasta.
  2. Pat the fresh sage leaves dry so they crisp better in the pan.
Fry sage leaves
  1. Heat 2 tablespoons of unsalted butter in a cast iron skillet over medium-high heat and fry the sage leaves for 1-2 minutes until crispy and golden, then remove and set aside.
Make the pumpkin Alfredo sauce
  1. In the same skillet, melt the remaining unsalted butter over medium heat, then sauté minced garlic for 30-60 seconds until fragrant but not browned.
  2. Stir in pumpkin puree, heavy cream, and nutmeg, then simmer for 4 minutes until the sauce looks smooth and slightly thickened.
  3. Lower heat to gentle and stir in grated parmesan until melted and the sauce turns glossy.
Toss and serve
  1. Add the cooked pasta to the skillet and toss, adding reserved pasta water a splash at a time until the sauce coats the noodles.
  2. Season with salt and pepper to taste, then serve topped with crispy sage leaves, toasted walnuts, and extra parmesan.

Notes

Pro tip: keep the parmesan moving while it melts and use pasta water gradually so the sauce stays silky instead of grainy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of pasta water. Freezing is not recommended because cream sauces can separate. For a lighter version, use half-and-half instead of heavy cream (the texture will be slightly thinner).