Creamy Pumpkin Pasta with Sage

I love a pumpkin recipe that isn't dessert, and this one has become a fall favorite in our house. This easy pumpkin pasta feels fancy enough for company with the brown butter and crispy sage, but it all comes together in one skillet while the pasta boils. The pumpkin cream sauce is rich and silky with just a little warmth from smoked paprika and cayenne, and that crunchy walnut and pepita topping makes every bite so good.

One of my other favorite fall pasta dishes are Butternut Squash Ravioli, this recipe uses store bought pasta with a homemade creamy sauce that is comes together in minutes!

Why You’ll Love This Pumpkin Pasta Recipe!

This creamy pumpkin pasta with sage is the cozy fall dinner I crave as soon as the leaves start to turn. Rigatoni is tossed in a velvety pumpkin cream sauce with nutty Gruyere, then finished with crispy brown butter sage and a crunchy topping of toasted walnuts and pepitas. It's ready in about 30 minutes and tastes like autumn in a bowl!

Here's why you'll want to add this one to your dinner rotation:

• Quick And Easy- This easy creamy pumpkin pasta is on the table in about 30 minutes, perfect for busy weeknights. The sauce comes together in about the time it takes to boil the pasta- a quick dinner time win!
• Big Fall Flavor- Pumpkin and sage are a classic pairing, and the brown butter takes this sage pumpkin pasta to the next level.
• Made With Pantry Staples- A can of pumpkin puree, chicken broth, and a few spices are all you need for the sauce.
• Crunchy Topping- Toasted walnuts and pepitas add the perfect contrast to the creamy sauce.
• Company Worthy- It looks and tastes like a restaurant dish, but no one has to know how simple it was!

Equipment Needed

• large pot
• large deep skillet
• colander
• cheese grater

Key Ingredients

Rigatoni pasta: The big ridged tubes are perfect for catching all of that creamy pumpkin sauce. Penne or cavatappi will also work.

Walnuts: I toast them in a dry skillet to bring out their rich, nutty flavor. They add the best crunch on top.

Pepitas: roasted and salted pumpkin seeds. They're already roasted, but warming them in the skillet releases their oils and makes them even more flavorful.

Unsalted butter: browning the butter gives the sauce a deep, nutty flavor that is so good with pumpkin.

Fresh sage leaves: fried in the brown butter until crisp. Pumpkin and sage pasta is a classic fall combination for a reason!

Olive oil: Add to the browned butter for sautéing the shallots.

Shallots: Milder and a little sweeter than onions. They add great flavor without overpowering the pumpkin.

Garlic: I always use fresh minced garlic for the best flavor.

Pumpkin puree: the star of this pasta with pumpkin sauce! Be sure to grab 100% pure pumpkin and not pumpkin pie filling, which has added sugar and spices.

Chicken broth: thins the pumpkin into a smooth sauce and adds savory flavor.

Smoked paprika: adds a subtle smoky depth to the sauce.

Cayenne pepper: just a pinch for a little bit of warmth. It's not spicy, I promise!

Salt and cracked black pepper: to season the sauce.

Heavy cream: this is what makes the pumpkin cream sauce pasta so rich and velvety.

Gruyère: one of my favorite melting cheeses. It's nutty, a little salty, and melts beautifully into the sauce.

Step-By-Step Instructions

Cook the rigatoni according to the package directions in a large pot of salted boiling water, then drain.

While the pasta is cooking, heat a large deep skillet over medium-low heat. Add the chopped walnuts and pepitas to the dry skillet and toast until the walnuts are fragrant and lightly golden. The pepitas are already roasted, but the heat will release their oils. Remove the nuts and seeds from the skillet and set them aside, then return the skillet to the heat.

Add the butter and the fresh sage leaves to the skillet. Cook until the sage leaves are crisp and the butter is browned, about 3-4 minutes. Keep an eye on it, because brown butter can go from golden to burnt quickly! Remove the crispy sage leaves and set them aside for garnish, leaving the brown butter in the pan.

Add the olive oil to the browned butter, then add the sliced shallots. Sauté until the shallots are soft, about 3-4 minutes. Stir in the minced garlic and sauté for another 30 seconds, just until fragrant.

Next, add the pumpkin puree, chicken broth, smoked paprika, cayenne pepper, salt, and pepper. Stir well and let the sauce cook for 3-4 minutes so all of those flavors can come together.

Pour in the heavy cream and grated Gruyère and stir until the cheese melts into a smooth, creamy pumpkin pasta sauce. Add the drained pasta to the skillet and stir until every piece is coated in the sauce.

Remove the skillet from the heat and serve. Top each bowl with the crispy sage leaves and the crunchy walnut and pepita mixture. Sprinkle with extra Gruyère if you like!

Serving Recommendations

• Salad: A crisp green salad with a tangy vinaigrette, or a fresh caprese salad, balances the rich sauce.
• Roasted Vegetables: Air fryer asparagus, roasted Brussels sprouts, or green beans are great sides.
• Crusty Bread: Garlic bread or a toasty baguette is perfect for soaking up any extra sauce.
• Protein: Serve alongside roasted chicken, seared sausage, or baked boneless chicken thighs for a heartier meal.

Storage

Store leftover pumpkin pasta in an airtight container in the refrigerator for up to 4 days. Keep the walnut and pepita topping in a separate container at room temperature so it stays crunchy. To reheat, warm the pasta in a skillet over medium-low heat with a splash of chicken broth or cream to loosen the sauce, stirring until heated through.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!