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Creamy Pumpkin Pasta with Sage Walnut Topping Recipe

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4 from 3 reviews

This Creamy Pumpkin Pasta combines rich pumpkin puree with warm spices and a velvety sauce, topped with a crunchy sage walnut mixture. Perfectly comforting and flavorful, this dish features a creamy sauce enhanced with garlic, shallots, chili flakes, and fresh sage, served over perfectly cooked short pasta.

Ingredients

For the Sage Walnut Topping (optional)

  • 1 cup walnuts, chopped
  • 1 tablespoon finely chopped fresh sage
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • Black pepper to taste

For the Pasta

  • 1 pound short pasta
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • ¼ teaspoon red chili flakes (or red pepper flakes)
  • 1 tablespoon chopped fresh sage
  • 1 (15 oz) can pumpkin puree
  • 1 cup vegetable or chicken broth
  • Salt to taste
  • Freshly ground black pepper to taste
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon cinnamon
  • ½ cup heavy cream or half and half
  • ¼ cup finely grated Parmesan cheese, plus more to taste

Instructions

  1. Prepare the Sage Walnut Topping: Finely chop the walnuts or pulse them in a food processor until coarse crumbs form. Heat a 10-12 inch skillet over medium-low heat and add butter. Once melted, add chopped sage, walnuts, and brown sugar. Toast for 5-8 minutes, stirring frequently, until golden and crisp. Reduce heat if needed to avoid burning. Transfer the mixture to a plate and season with salt and pepper. Set aside.
  2. Cook the Aromatics: In a large skillet or shallow saucepan, heat butter over medium heat. Add minced garlic, shallot, red chili flakes, and fresh sage. Sauté for 1-2 minutes until fragrant and softened.
  3. Make the Pumpkin Sauce: Whisk in pumpkin puree and broth. Let the sauce simmer gently for 5-10 minutes until it slightly reduces and thickens.
  4. Cook the Pasta: Meanwhile, cook the short pasta in a large pot of heavily salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  5. Finish the Sauce: Lower heat to medium-low. Stir in heavy cream and grated Parmesan cheese, mixing well to combine. Let the sauce simmer briefly for 1-2 minutes to thicken again. Season to taste with salt, black pepper, ground nutmeg, and cinnamon.
  6. Toss Pasta with Sauce: Add the drained pasta directly into the sauce. Toss well to coat the pasta evenly. Add reserved pasta water a little at a time to adjust the sauce consistency to your preference.
  7. Serve: Serve immediately, garnished with additional Parmesan cheese and the crispy sage walnut topping if desired. Enjoy your creamy, comforting pumpkin pasta!

Notes

  • The sage walnut topping adds a crunchy texture and earthy flavor but is optional.
  • You can substitute heavy cream with half and half for a lighter option.
  • Use vegetable broth to keep the dish vegetarian or chicken broth for a richer flavor.
  • Adjust chili flakes to taste for mild or spicier heat.
  • Reserve pasta water is key to adjusting sauce thickness and helping it cling to pasta.
  • Short pasta shapes like penne, rigatoni, or fusilli work best to hold the sauce.

Find it online: https://yumntasty.com/creamy-pumpkin-pasta-with-sage-walnut-topping-recipe/