Creamy Pumpkin Pasta Recipe with Sage and Brown Butter
Cozy up with a bowl of fall flavor! This Creamy Pumpkin Pasta combines velvety pumpkin purée, nutty brown butter, fresh sage, and garlic for a rich, comforting sauce that tastes like autumn in every bite. Simple enough for a weeknight dinner yet special enough to serve at a fall gathering, it’s the perfect dish when you’re craving something warm and comforting.
The creamy pumpkin sauce tastes like a fall-inspired twist on Alfredo sauce—rich, flavorful, and perfectly cozy. It’s so good you’ll want to eat it by the spoonful (trust me, I couldn’t stop “taste-testing” while it simmered!). When I first told my husband I was making pumpkin pasta, he wasn’t exactly thrilled—he pictured something that tasted like pumpkin pie over noodles. (Um, no thanks!) But after the first bite, he was hooked! The pumpkin adds a subtle sweetness that pairs perfectly with the nutty brown butter, earthy sage, and savory garlic. It’s a cozy, well-balanced flavor combo you’re going to be obsessed with. Find all my favorite fall recipes here!
The best part about pumpkin season? All the cozy, pumpkin recipes—like my homemade Pumpkin Spice Latte! But pumpkin isn’t just delicious, it’s packed with nutrients your body loves. It’s rich in fiber, which helps support healthy digestion and balanced blood sugar, and it’s loaded with minerals like potassium and magnesium that are essential for energy and hormone balance. Plus, its vibrant orange color comes from beta-carotene, a powerful antioxidant that supports your immune system and skin health. That’s a win-win!
Why you will love this Creamy Pumpkin Pasta recipe
- Fall comfort food – Is there anything better than a bowl of creamy pasta on a chilly fall evening? This creamy pumpkin pasta dish is the perfect comforting meal!
- Fall Flavors – The pumpkin paired with the sage tastes like fall in every bite. I have no doubt it will become a fall favorite!
- Simple ingredients – You only need 9 simple ingredients to make this pasta dish from scratch.
- Easy to make – This recipe has simple steps and comes together quickly, but is sure to impress! It’s great for a weeknight meal, or even for a special fall gathering or Thanksgiving.
Ingredients for Creamy Pumpkin Pasta
- Butter – You will brown the butter, which gives it a nutty flavor that pairs so well with the flavor of the pumpkin. If you prefer, you can skip this step altogether and just use regular butter.
- Garlic – Fresh minced garlic cloves give the pasta a delicious savory garlic flavor.
- Fresh sage leaves – Fresh sage has such a beautiful flavor. I think it is worth using fresh sage, but in a pinch, you can substitute dried sage.
- Pumpkin puree – I used canned pumpkin puree. Just be sure to use plain puree and not pumpkin pie filling.
- Heavy cream – Using heavy cream gives the sauce a beautiful creamy texture.
- Salt & black pepper – I like to use a mineral-rich salt such as Redmond Real Salt.
- Parmesan cheese – It is best to use freshly grated Parmesan cheese because it will melt better than the pre-grated Parmesan you get at the store. I like to use a microplane grater. You will add parmesan to the sauce and then top with more when serving.
- Pasta of choice – You can use your favorite pasta. I used linguini noodles, but fettuccine or penne pasta are both great options.
Instructions to make Creamy Pumpkin Pasta
Step 1
Add butter to a large skillet over medium-low heat. Let it melt and continue cooking, stirring occasionally, until it begins to foam. Watch it closely. The butter will turn golden brown and release a nutty aroma. As soon as you see this, move on to the next step. You do not want to let it go too long, or it will burn.
Step 2
Add the garlic and sage and cook until fragrant, about 1 minute.
Step 3
Add in the pumpkin puree and whisk to combine it with the butter mixture.
Step 4
Add the heavy cream, salt, and pepper, and whisk until it is fully combined. Turn the heat up to medium and bring the mixture to a low boil.
Step 5
Add in the parmesan cheese and whisk to combine.
Meanwhile, cook your pasta in a large pot of salted water per package instructions.
Step 6
When the pasta is al dente, transfer it to the pan with the sauce and toss to evenly coat.
Remove from heat and serve topped with more freshly grated parmesan.
Recipe tips
- If you would like to thin the pumpkin pasta sauce, you can add about 1/4 cup of pasta water, or as much as you need to reach your desired consistency.
- The brown butter adds a nuttiness that pairs really well with the sweetness of the pumpkin. However, if you do not like the flavor or want to skip this step, you can just use regular butter.
- Use freshly grated Parmesan cheese to ensure that it melts smoothly and does not leave a grainy texture in the sauce.
Storage instructions
Store leftover pumpkin pasta in an airtight container for 3 to 4 days. To reheat, you can microwave it until warmed through, but I think the best way to reheat it is on the stove top. For best results, add the pasta to a medium pan with a little butter. The sauce will thicken after cooling, so to thin it back down and get a smooth consistency, add a little bit of water until the sauce is smooth and creamy again.
Serving suggestions
To make this Creamy Pumpkin Pasta a full meal, you can serve it with chicken on top or a side of Italian sausage for protein. You can also use a protein-rich pasta like Banza chickpea pasta. To add some veggies, serve it with Air Fryer Broccoli, Bacon and Brussels Sprouts or Roasted Asparagus.
Creamy Pumpkin Pasta
Equipment
Ingredients
- 4 Tablespoons butter
- 1 Tablespoon fresh sage chopped
- 4 cloves garlic minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup Parmesan cheese
- 12 ounces pasta
Instructions
- Add butter to a large skillet over medium-low heat. Let it melt and continue cooking, stirring occasionally, until it begins to foam. Watch it closely. The butter will turn golden brown and release a nutty aroma. As soon as you see this, move on to the next step. You do not want to let it go too long, or it will burn.4 Tablespoons butter
- Add the garlic and sage and cook until fragrant, about 1 minute.4 cloves garlic, 1 Tablespoon fresh sage
- Add in the pumpkin puree and whisk to combine it with the butter mixture.1 cup pumpkin puree
- Add the heavy cream, salt, and pepper, and whisk until it is fully combined.1 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Turn the heat up to medium and bring the mixture to a low boil. Add in the parmesan cheese and whisk to combine.3/4 cup Parmesan cheese
- Meanwhile, cook your pasta in a large pot of salted water per package instructions.12 ounces pasta
- When the pasta is al dente, transfer it to the pan with the sauce and toss to evenly coat.
- Remove from heat and serve topped with more freshly grated parmesan.
Notes
- If you would like to thin the pumpkin pasta sauce, you can add about 1/4 cup of pasta water, or as much as you need to reach your desired consistency.
- The brown butter adds a nuttiness that pairs really well with the sweetness of the pumpkin. However, if you do not like the flavor or want to skip this step, you can just use regular butter.
- Use freshly grated Parmesan cheese to ensure that it melts smoothly and does not leave a grainy texture in the sauce.
- To reheat, add the pasta to a medium pan with a little butter. The sauce will thicken after cooling, so to thin it back down and get a smooth consistency, add a little bit of water until the sauce is smooth and creamy again.
Nutrition
Nutrition facts are automatically calculated and are only estimates.
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I can’t wait for you to try this Creamy Pumpkin Pasta! I will be eating it on repeat all season long!