Recipes › Pasta › Creamy Pumpkin Pasta Recipe

Creamy Pumpkin Pasta Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired creamy pumpkin pasta combines roasted pumpkin puree with garlic, sage, and cream to create a luxurious autumn sauce. The dish brings together the earthiness of pumpkin with the aromatic complexity of sage and a touch of nutmeg, coating fresh pasta in velvety richness. It's a seasonal favorite that transforms simple ingredients into an elegant main course.

Ingredients

• 400g fresh pumpkin puree (or 1 small sugar pumpkin, roasted and pureed)
• 350g fresh egg pasta or 300g dried pappardelle
• 200ml heavy cream
• 100ml whole milk
• 40g unsalted butter
• 4 cloves garlic, minced
• 8-10 fresh sage leaves
• 50g grated Parmigiano-Reggiano cheese
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• 2 tablespoons extra virgin olive oil
• Zest of 1/2 lemon (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 120ml of pasta water before draining.

2. While pasta cooks, heat olive oil and butter in a large saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, stirring occasionally.

3. Tear sage leaves roughly and add to the pan with garlic. Cook for 30 seconds, allowing the sage to infuse the butter.

4. Pour pumpkin puree into the pan and stir well to combine with the butter and garlic. Cook for 2 minutes, stirring constantly.

5. Add cream and milk, stirring until smooth. Sprinkle in nutmeg and season with salt and pepper. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

6. Add cooked pasta directly to the sauce and toss well, adding reserved pasta water a little at a time until the sauce reaches desired consistency. The pasta should be well coated but not swimming in sauce.

7. Remove from heat and stir in grated Parmigiano-Reggiano cheese until fully incorporated.

8. Divide among warm bowls and garnish with additional sage leaves, a drizzle of olive oil, cracked black pepper, and lemon zest if desired.

Substitutions

• Use canned pumpkin puree (240ml) instead of fresh roasted pumpkin for convenience
• Substitute heavy cream with crème fraîche or sour cream thinned with milk for a tangier flavor
• Replace Parmigiano-Reggiano with Grana Padano or aged pecorino for a different cheese profile
• Use vegetable or chicken broth instead of milk for a lighter, more savory sauce

Tips

• Roast fresh pumpkin with a drizzle of olive oil at 200°C for 40 minutes, scoop flesh, and puree for the most flavorful result
• Reserve pasta water generously—the starch helps emulsify the sauce and prevents it from becoming too thick
• Brown sage leaves in the butter separately before adding garlic for a deeper, toasted flavor
• Serve immediately while the sauce is warm and silky; reheating can cause the cream to separate

Pumpkin pasta is a specialty of Northern Italy, particularly the Emilia-Romagna and Lombardy regions, where squash-based sauces have been traditional since the Renaissance. This recipe draws from authentic risotto di zucca and pasta all'autunno preparations, though the creamy version shown here is a modern interpretation that remains true to Italian culinary principles of simplicity and seasonal ingredients.

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