One-Pot Creamy Pumpkin Sage Pasta
This One-Pot Creamy Pumpkin Sage Pasta is the perfect mix of cozy and quick. The sauce is rich and silky, made with pumpkin puree and fresh sage that adds a…
Tip: save now, cook later.This One-Pot Creamy Pumpkin Sage Pasta is the perfect mix of cozy and quick. The sauce is rich and silky, made with pumpkin puree and fresh sage that adds a lovely earthy flavor. The pasta cooks right in the sauce, so you get all those tasty bits clinging to every noodle without having to fuss over multiple pots.
I love making this dish on chilly nights when I want something warm but don’t want to spend hours in the kitchen. It’s creamy and comforting, but with pumpkin, it feels a little special and seasonal in the best way. Using just one pot means less cleanup, which is always a win in my book.
My favorite way to enjoy this pasta is with a sprinkle of Parmesan cheese on top and a simple green salad on the side. It’s a great meal to share with friends or family because it feels like a little hug in a bowl that’s easy to love and share.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works well and saves time. If you prefer fresh, roast and mash a small sugar pumpkin. It adds a sweet, earthy flavor and creamy texture.
Sage: Fresh sage gives this dish its signature warm, herbal taste. If you don’t have fresh, dried sage is okay but use less—start with 1 teaspoon.
Parmesan Cheese: Parmesan adds a nice salty, nutty flavor. You can swap for Pecorino Romano or nutritional yeast for a dairy-free option.
Heavy Cream: For creaminess, use heavy cream or half-and-half. Coconut milk is a great vegan substitute and adds a subtle sweetness.
Vegetable Broth: Vegetable broth gives depth of flavor and helps cook the pasta. In a pinch, water works fine but add a pinch of extra salt.
How Can I Get a Creamy Sauce Without Lumps or Dry Pasta?
Making the sauce creamy while cooking pasta in one pot is the key here. Follow these tips:
- Start by gently sautéing garlic, onion, and sage for flavor before adding liquids.
- Stir in pumpkin puree, broth, and cream together well so the sauce is smooth from the start.
- Add pasta to the simmering sauce, pressing it down to submerge completely.
- Cook pasta on medium-low heat, stirring often to stop it from sticking and help release starches.
- Wait for most of the liquid to absorb but keep a little sauce—not too dry!
- Finish by stirring in Parmesan off heat, which melts gently and thickens sauce.
Taking your time stirring and watching the liquid level is the secret to silky, creamy pumpkin sage pasta with perfectly cooked noodles.
Equipment You’ll Need
- Large deep skillet or heavy-bottomed pot – perfect for cooking pasta and sauce all in one pan without spills.
- Wooden spoon or silicone spatula – gentle on your pan and great for stirring pasta frequently.
- Measuring cups and spoons – help you keep the pumpkin, broth, and cream in the right amounts for the sauce.
- Grater – handy for fresh Parmesan to get the best flavor and texture.
Flavor Variations & Add-Ins
- Add cooked sausage or crispy pancetta for a meaty boost that pairs well with pumpkin’s sweetness.
- Mix in sautéed mushrooms or spinach to add earthy and fresh green notes.
- Swap sage for fresh thyme or rosemary for a different, woodsy herb flavor.
- Top with toasted pepitas or walnuts for a crunchy texture contrast.
One-Pot Creamy Pumpkin Sage Pasta
Ingredients You’ll Need:
- 8 oz gemelli or any medium pasta
- 2 tbsp olive oil or unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp red pepper flakes (optional, for mild heat)
- 1 ½ cups pumpkin puree (canned or fresh)
- 3 cups vegetable broth or water
- ½ cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- 12 fresh sage leaves, roughly chopped (reserve a few whole for garnish)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 5-10 minutes to prep and around 15 minutes to cook, for a total of about 20-25 minutes. It’s great for when you want a cozy, creamy meal without spending too long in the kitchen.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat your olive oil or butter in a large deep skillet or pot over medium heat. Add the minced garlic and chopped onion. Cook, stirring occasionally, until they are soft and fragrant, about 3-4 minutes. If you like a little kick, stir in the red pepper flakes now.
2. Add Sage and Liquids:
Stir in the chopped fresh sage leaves and cook for another minute to bring out their flavor. Then, add the pumpkin puree, vegetable broth, and heavy cream. Mix everything well, and season with salt and pepper.
3. Cook the Pasta:
Bring the mixture to a gentle boil. Add the pasta, pushing it down so it’s mostly covered by the liquid. Reduce heat to medium-low and let it simmer, stirring often so the pasta doesn’t stick. Cook until the noodles are tender and most of the liquid has been absorbed, usually about 12-15 minutes.
4. Finish with Cheese and Serve:
Once the pasta is creamy and the sauce thickened, remove the pot from heat and stir in the grated Parmesan cheese. Taste and adjust the seasoning with more salt and pepper if you like. Serve the pasta right away, garnished with a few whole sage leaves and extra Parmesan if you want.
Enjoy your comforting, creamy pumpkin sage pasta all made in one easy pot!
Can I Use a Different Type of Pasta?
Absolutely! Medium pasta shapes like penne, fusilli, or rotini work well. Just keep in mind that cooking times may vary slightly, so check the pasta frequently to avoid overcooking.
Can I Make This Recipe Vegan?
Yes! Swap the butter for olive oil, use a plant-based cream like coconut or cashew cream, and replace Parmesan with nutritional yeast or a vegan cheese alternative for similar flavor and creaminess.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and warm gently on the stove or in the microwave.
Can I Prepare This Dish Ahead of Time?
You can prep the sauce and sauté the aromatics a day ahead, then refrigerate. Before serving, bring the sauce to a simmer and cook the pasta in it fresh to keep it creamy and tender.
