Description
This Roasted Pumpkin & Sage Pasta brings the best of fall flavors together in one pot. The sweetness of roasted pumpkin pairs with brown butter and crispy sage to create a creamy, yet light pasta dish perfect for family dinners or dinner parties.
Ingredients
Scale
- 2 lbs pumpkin, peeled and chopped into 1-inch cubes
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 14 oz dried pasta (fettuccine or penne recommended)
- 2 tablespoons butter
- 20 sage leaves (fresh is best)
- 4 cloves garlic, minced
- ½ cup white wine (or vegetable broth)
- ¾ cup pouring cream (single cream)
- 2 tablespoons tomato paste (puree)
- ¾ cup Parmesan cheese, freshly grated
- ½ teaspoon nutmeg
- 2 cups pasta water (reserved from cooking pasta)
Instructions
- Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper. Roast for 20-25 minutes, until fork-tender and caramelized. Transfer to a blender, add cream, and puree until smooth.
- Cook pasta according to package instructions, reserving 1 cup of pasta water.
- Melt butter in a large skillet over medium heat. Add sage leaves and fry until crispy, 2-3 minutes. Remove and set aside. In the same pan, sauté garlic for 1 minute, then add white wine and reduce by half.
- Stir in pureed pumpkin, tomato paste, Parmesan, and nutmeg. Gradually add pasta water until the sauce reaches the desired consistency.
- Toss cooked pasta with sauce, and top with crispy sage leaves. Serve immediately!
Notes
Feel free to make this vegan by swapping butter for olive oil, using a dairy-free cream, and skipping the Parmesan or using a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg