Spaghetti with Pumpkin Sage Cream Sauce! A creamy and decadent cream sauce that’s super easy to make. The perfect fall dinner for a cozy night in.
For the time being we’re going to move along from our apple dessert obsession. Have you seen our Apple Cinnamon Dessert Bruschetta or our Apple Cider Doughnuts? It’s almost October, pumpkins are gracing the outdoor bins at our local supermarkets, and we just couldn’t wait any longer to share this pumpkin sage pasta recipe with you all.
This is a recipe that I created last year and didn’t get a chance to post. So it sat in the archives, waiting to make its debut. You’re going to love it.
If you’re a fan of savory pumpkin food, this is for you. The earthy, rich flavor of the pumpkin and the astringent, almost pine like flavor of the lightly fried sage are so perfect together. If ever two ingredients were meant to be a couple, these two are it.
You don’t have to use fresh pumpkin for this sauce, in fact, one of the best parts of making this is how easy and fast it is. It took me less than thirty minutes to whip up this delicious pan of creamy pumpkin sage sauce. It’s exactly what you need on a busy weeknight when you’re craving restaurant quality food.
HOW TO MAKE PUMPKIN SAGE CREAM SAUCE FOR PASTA
You’re going to want to use a high-powered blender if you want a velvety cream sauce. If you don’t mind that there are pieces of onion, garlic, and sage, you can skip the blending and save even more time, although, I recommend making it silky and creamy. That’s just me.
First – Boil the water for the spaghetti and prepare the sage, onion, and garlic for cooking.
Second – Heat the olive oil in a large cast-iron skillet, or whatever kind of large pan you enjoy cooking with, and add the onion. Cook for 4 to 5 minutes, then add the sage and garlic and cook for another 2 to 3 minutes. Deglaze the pan with a little white wine and remove from heat and let cool.
Third – Put the pumpkin puree, almond milk, onion and sage mixture, and ½ of a cup of the pasta water in your blender and blend on a high speed until creamy and smooth. If you have a Blendtec blender use the Whole Foods – Soup setting for best results.
Fourth – Wipe away any leftover pieces of onion or garlic from the pan and pour the cream sauce in it and bring to a low boil. Salt and pepper to taste and add more starchy pasta water if you want the sauce to be thinner.
Fifth – Drain the spaghetti and add it to the pan and smother it in the creamy pumpkin and sage sauce.
If you want to add a little extra something special to your pumpkin pasta, chop up some pepita seeds and sprinkle on top. You could also add a little vegan parmesan and cracked black pepper.
You can see that I added fresh sage leaves to the pasta for the pictures. I don’t suggest doing that to yours unless you really like uncooked sage. It has a really strong flavor when it’s fresh.
Make this spaghetti with pumpkin sage cream sauce and let me know what you thought. I love to hear from you.
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- 1 16 oz package of spaghetti or pasta of choice
- 1 tbsp 15 ml extra-virgin olive oil
- 1 medium white or yellow onion finely diced
- 1 clove of elephant garlic or 3 garlic cloves minced
- 2 tbsp 5 g fresh minced sage leaves
- ¼ cup 60 ml white wine
- 1 cup 182 g pumpkin puree
- 1 cup 240 ml unsweetened almond or cashew milk
- ½ cup 120 ml water from the pasta
- 2 tsp 5 g ground sea salt, or to taste
- Ground black pepper to taste
- Coarsely chopped pepita seeds
- Vegan parmesan
- Cracked black pepper
Bring a pot of water to a boil and cook the spaghetti/pasta according to the instructions on the package.
Heat the olive oil in the pan on medium heat and add the onion. Cook, stirring frequently, for 4 to 5 minutes, or until translucent and tender. Add the garlic and sage and stir to combine. Cook for 2 to 3 minutes, stirring frequently. Add the wine to deglaze the pan and stir. Cook for 2 minutes and remove from heat and let cool slightly.
Put the pumpkin, plant-based milk, onion and sage mixture, and pasta water in a high powered blender and blend until smooth and creamy. If you have a Blendtec blender use the Whole Foods – Soup setting for best results.
Wipe the pan that you cooked the onions in to remove any pieces of onion or garlic that may be left. Pour the cream sauce in the pan and salt and pepper. Bring to a low boil on medium-low heat. Add more pasta water if you want a thinner sauce.
Drain the pasta and add to the pan. Stir to coat the pasta. Plate and sprinkle any or all of the toppings over the pasta.
Store in a covered container in the refrigerator for up to 3 days. Stir in a little plant-based milk to make the sauce creamy when reheating.
The Nutrition Facts are an estimate only.