Description

A rich, comforting weeknight pasta dish featuring a creamy pumpkin alfredo sauce, finished with crispy fried sage leaves for a gourmet touch.

Ingredients

Scale

1 pound whole wheat penne or rigatoni (or gluten-free pasta)
1 can (15oz / 425g) 100% pure pumpkin puree
1 cup heavy cream
4–5 cloves garlic, minced
1/2 cup low-sodium chicken or vegetable broth
1 cup freshly grated parmesan cheese
1 large sprig fresh sage leaves (about 15–20 leaves)
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
Salt and black pepper to taste

Instructions

Prep ingredients: Mince garlic, grate parmesan, and wash and thoroughly dry sage leaves.
Boil a large pot of salted water. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
Heat olive oil in a large skillet over medium heat. Fry sage leaves for 1-2 minutes per side until crisp. Remove with a slotted spoon and set aside.
In the same skillet with sage oil, reduce heat to medium-low. Sauté garlic and red pepper flakes for 1 minute until fragrant.
Add broth and pumpkin puree, whisking until smooth. Simmer for 2-3 minutes until slightly thickened.
Remove skillet from heat. Stir in heavy cream and parmesan gradually until melted and glossy. Add pasta water if sauce is too thick.
Add drained pasta to the sauce and toss to coat. Season with salt and pepper.
Serve immediately, topped with crispy fried sage leaves.

Notes

Ensure sage leaves are completely dry before frying to prevent splattering. Use freshly grated parmesan for a smoother sauce. Save the sage-infused oil to sauté the garlic for extra flavor. Do not freeze this dish as the dairy sauce may separate.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 6
Sodium: 450
Fat: 22
Saturated Fat: 12
Carbohydrates: 52
Fiber: 4
Protein: 18

Keywords: pumpkin alfredo, creamy pasta, sage pasta, fall recipes, vegetarian dinner, easy weeknight meals, healthy comfort food