Creamy Pumpkin Pasta with Sage and Crispy Breadcrumbs
Pumpkin season in Colorado means you've got a window to use this vegetable beyond pie, and this pasta does it right. A silky pumpkin sauce comes together in the time it takes water to boil, tastes rich without being heavy, and turns a weeknight dinner into something that feels a little more intentional. The sage and crispy breadcrumbs give it backbone.
Ingredients
- 500 g penne or rigatoni
- 400 g pumpkin puree (canned is fine; fresh roasted works too)
- 200 ml heavy cream
- 100 ml whole milk
- 3 cloves garlic, minced
- 30 g butter
- 15 g fresh sage leaves (or 1 teaspoon dried sage if fresh isn't available)
- 60 g breadcrumbs
- 2 tablespoons olive oil
- 60 g Parmesan cheese, grated
- Salt and black pepper to taste
- 1/4 teaspoon nutmeg
- 2 pinches red pepper flakes (optional, for heat)
Instructions
- Bring a large pot of salted water to a rolling boil and add pasta; stir and cook according to package directions until al dente.
- While the water heats, warm 1 tablespoon butter in a large skillet over medium heat, add minced garlic, and cook for 1 minute until fragrant but not browned.
- Pour in the pumpkin puree, cream, and milk, stirring well to combine; let it warm through for 2–3 minutes, then season with salt, pepper, and nutmeg.
- In a small skillet, heat 2 tablespoons olive oil over medium-high heat, add breadcrumbs with a pinch of salt, and cook stirring often for 3–4 minutes until golden and crispy; set aside.
- Tear or chop fresh sage leaves if using fresh; stir them into the pumpkin sauce and taste for seasoning, adjusting salt and pepper as needed.
- Drain the pasta, reserving 1 cup pasta water, then add the drained pasta to the pumpkin sauce.
- Toss well, adding pasta water a splash at a time until the sauce coats the noodles and flows slightly (you may not need all of it).
- Divide among bowls, top each with Parmesan and crispy breadcrumbs, a few sage leaves if you have extra, and red pepper flakes if you like heat.