Introduction: Can a Vibrant, Homemade Pasta Be Ready in Just 30 Minutes?
Craving a cozy, seasonal dish that’s both unique and simple? Pumpkin Pasta transforms canned pumpkin puree into tender, orange-hued pasta, paired with a nutty sage butter sauce. Rated 4.3/5 from 17 reviews, this easy recipe yields 6 servings, perfect for a quick weeknight dinner or a festive fall gathering. Ready to think outside the can and create a delicious homemade pasta? Let’s dive into this autumn-inspired recipe!
Overview: Why Pumpkin Pasta Shines
Pumpkin Pasta is loved for its vibrant color, seasonal flavor, and quick preparation. Here’s what makes it special:
- Time Requirement: 30 minutes active prep and cooking, totaling approximately 30 minutes.
- Difficulty Level: Easy—requires food processing, rolling, and boiling, suitable for confident beginners with a pasta machine or rolling pin.
- Why It’s Special: The pumpkin puree infuses the pasta with a subtle sweetness and striking color, while the sage butter sauce adds rich, nutty depth. Rated 4.3/5 by 17 reviewers, it serves 6, ideal for family meals or holiday sides.
Perfect with a sprinkle of Parmesan, toasted pumpkin seeds, or a side of roasted vegetable chili for a complete fall feast.
Essential Ingredients
Pumpkin Pasta uses minimal, seasonal ingredients for a flavorful result. Here’s what you’ll need for 6 servings:
Pasta Ingredients
- Kosher salt: For boiling water.
- 4 cups all-purpose flour, plus more for dusting: Forms the pasta dough.
- One 15-ounce can pure pumpkin puree: Adds flavor, color, and moisture to the dough.
Sage Butter Ingredients
- 1 stick (8 ounces) unsalted butter: Creates a rich, nutty sauce.
- 6 fresh sage leaves: Infuses an aromatic, earthy flavor.
- Kosher salt and freshly ground black pepper: Seasons to taste.
Why These Ingredients Matter
- Pumpkin Puree: Adds a subtle sweetness and vibrant orange color, making the pasta unique.
- Flour: Provides structure for tender, homemade pasta.
- Sage Butter: Complements the pumpkin with rich, nutty, and aromatic notes.
- Minimal Ingredients: Highlights the simplicity and elegance of this dish.
Substitutions and Variations
- All-Purpose Flour: Swap with “00” flour for smoother pasta or gluten-free flour blend (adjust liquid as needed).
- Pumpkin Puree: Use homemade pumpkin puree or mashed butternut squash.
- Butter: Replace with olive oil or vegan butter for dairy-free.
- Sage: Swap with fresh rosemary, thyme, or ½ teaspoon dried sage.
- Gluten-Free: Use gluten-free flour and adjust with 1-2 tablespoons water if dough is dry.
- Flavor Variations:
- Cheesy Pumpkin Pasta: Toss with ¼ cup grated Parmesan or Pecorino Romano.
- Nutty Pumpkin Pasta: Add 2 tablespoons toasted pumpkin seeds or pine nuts as garnish.
- Spicy Pumpkin Pasta: Include ¼ teaspoon red pepper flakes in the sage butter.
- Creamy Pumpkin Pasta: Stir in ¼ cup heavy cream or mascarpone to the sauce.
- Herb-Infused Pasta: Add 1 teaspoon chopped fresh parsley or basil to the sauce.
Step-by-Step Instructions
Making Pumpkin Pasta is a fun, hands-on process that yields a vibrant, flavorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: kosher salt, 4 cups flour, 15-ounce can pumpkin puree, 1 stick butter, 6 sage leaves, black pepper.
- Dust a baking sheet with flour.
- Special equipment: a food processor and optional pasta machine.
Tip: Ensure pumpkin puree is pure (not pie filling); prep ingredients in advance for quick assembly.
Step 2: Make Pasta Dough
- In a food processor, combine 4 cups all-purpose flour and one 15-ounce can pumpkin puree.
- Pulse in short bursts until a dough forms, about 1 minute.
- Turn dough onto a floured work surface; knead briefly if needed to form a smooth ball.
Tip: If dough is sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.
Step 3: Shape Pasta
- Divide dough into 4 equal pieces.
- On a floured surface, roll each piece to desired thickness (about 1/16 inch for thin pasta) using a rolling pin or pasta machine.
- Cut into desired shapes (e.g., fettuccine, pappardelle, or squares).
- Transfer to the floured baking sheet; sprinkle with flour to prevent sticking.
- Cover with plastic wrap if not cooking immediately (up to 4 hours).
Tip: Use a pasta machine for uniform thickness; dust with flour to prevent sticking.
Step 4: Cook Pasta
- Bring a large pot of salted water to a boil.
- Add pasta; cook until tender but not mushy, 2-5 minutes depending on thickness and shape (fresh pasta cooks quickly).
- Drain thoroughly, reserving ¼ cup pasta water if desired for sauce.
Tip: Check pasta at 2 minutes to avoid overcooking; fresh pasta should have no raw flour center.
Step 5: Make Sage Butter
- In a large skillet, melt 1 stick unsalted butter over medium heat.
- Add 6 fresh sage leaves; cook, stirring occasionally, until leaves are crispy and butter is slightly browned with a nutty aroma, about 2-3 minutes.
- Sprinkle in 1 teaspoon kosher salt; season with black pepper to taste.
Tip: Watch butter closely to avoid burning; remove from heat once it turns golden brown.
Step 6: Combine and Serve
- Add drained pasta to the skillet with sage butter; toss vigorously to coat.
- Add a splash of reserved pasta water if sauce needs thinning.
- Season with additional salt and pepper if needed.
- Serve hot, about ¾ cup per serving, with optional Parmesan or toasted pumpkin seeds.
Tip: Toss quickly to coat evenly; serve immediately for best flavor and texture.
Assembly: Building the Perfect Pumpkin Pasta
Making Pumpkin Pasta is all about creating a vibrant, seasonal dish. Here’s how to make it shine:
- Pumpkin Pasta: Tender, orange-hued pasta with subtle sweetness.
- Sage Butter: Rich, nutty sauce with aromatic sage.
- Garnish: Optional Parmesan or pumpkin seeds for texture and flavor.
- Presentation: Bright and elegant, served in shallow bowls.
Presentation Tips
- Serve in shallow bowls, garnished with shaved Parmesan, toasted pumpkin seeds, or extra sage leaves.
- Pair with fall-inspired sides like orecchiette with pancetta and pumpkin or a green salad for a festive spread.
- Drizzle with olive oil or sprinkle with black pepper for extra flair.
Storage and Make-Ahead Tips
Pumpkin Pasta is great for leftovers and meal prep.
- Storage:
- Store cooked pasta with sauce in an airtight container in the refrigerator for up to 3 days.
- Freeze uncooked pasta on the baking sheet until hard, then transfer to resealable bags and freeze for up to 1 month.
- Make-Ahead:
- Prepare dough and shape pasta up to 4 hours ahead; cover and refrigerate.
- Make sage butter up to 1 day ahead; reheat gently before tossing.
- Reheating: Reheat cooked pasta in a skillet over medium heat with a splash of water, 3-5 minutes. Microwave in 1-minute bursts, covered, until hot.
- Tip: Freeze pasta in single portions for easy cooking; add fresh garnishes after reheating.
Recipe Variations
Pumpkin Pasta is versatile and easy to customize. Here are some fun twists:
- Cheesy Pumpkin Pasta: Toss with ½ cup grated Parmesan or Pecorino Romano.
- Gluten-Free: Use gluten-free flour blend; adjust with 1-2 tablespoons water if needed.
- Vegan Pumpkin Pasta: Use vegan butter or olive oil and omit Parmesan.
- Spicy Pumpkin Pasta: Add ¼ teaspoon red pepper flakes to the sage butter.
- Pumpkin Ravioli: Use dough to make ravioli filled with ricotta and sage.
Nutrition Information (Per Serving, Based on 6 Servings)
- Calories: Approximately 400-500 kcal (varies with portion size and butter).
- Protein: Low to moderate, from flour.
- Fat: Moderate, from butter.
- Carbs: High, from flour and pumpkin puree.
- Note: For precise nutrition, calculate based on specific ingredients, portion sizes, and garnishes.
Conclusion: Savor the Vibrant, Fall-Inspired Bliss!
Pumpkin Pasta is the ultimate seasonal dish, transforming canned pumpkin into tender, colorful pasta paired with a rich sage butter sauce. Rated 4.3/5 by 17 reviewers, it’s perfect for weeknight dinners, holiday sides, or creative meal prep. So, fire up your food processor, roll out this vibrant pasta, and enjoy a taste of fall. We’d love to hear how your pumpkin pasta turns out—share your creations in the comments or on social media!
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Pumpkin Pasta
Description
Craving a cozy, seasonal dish that’s both unique and simple? Pumpkin Pasta transforms canned pumpkin puree into tender, orange-hued pasta, paired with a nutty sage butter sauce. Rated 4.3/5 from 17 reviews, this easy recipe yields 6 servings, perfect for a quick weeknight dinner or a festive fall gathering
Ingredients
Pumpkin Pasta uses minimal, seasonal ingredients for a flavorful result. Here’s what you’ll need for 6 servings:
Pasta Ingredients
- Kosher salt: For boiling water.
- 4 cups all-purpose flour, plus more for dusting: Forms the pasta dough.
- One 15-ounce can pure pumpkin puree: Adds flavor, color, and moisture to the dough.
Sage Butter Ingredients
- 1 stick (8 ounces) unsalted butter: Creates a rich, nutty sauce.
- 6 fresh sage leaves: Infuses an aromatic, earthy flavor.
- Kosher salt and freshly ground black pepper: Seasons to taste.
Why These Ingredients Matter
- Pumpkin Puree: Adds a subtle sweetness and vibrant orange color, making the pasta unique.
- Flour: Provides structure for tender, homemade pasta.
- Sage Butter: Complements the pumpkin with rich, nutty, and aromatic notes.
- Minimal Ingredients: Highlights the simplicity and elegance of this dish.
Substitutions and Variations
- All-Purpose Flour: Swap with “00” flour for smoother pasta or gluten-free flour blend (adjust liquid as needed).
- Pumpkin Puree: Use homemade pumpkin puree or mashed butternut squash.
- Butter: Replace with olive oil or vegan butter for dairy-free.
- Sage: Swap with fresh rosemary, thyme, or ½ teaspoon dried sage.
- Gluten-Free: Use gluten-free flour and adjust with 1-2 tablespoons water if dough is dry.
- Flavor Variations:
- Cheesy Pumpkin Pasta: Toss with ¼ cup grated Parmesan or Pecorino Romano.
- Nutty Pumpkin Pasta: Add 2 tablespoons toasted pumpkin seeds or pine nuts as garnish.
- Spicy Pumpkin Pasta: Include ¼ teaspoon red pepper flakes in the sage butter.
- Creamy Pumpkin Pasta: Stir in ¼ cup heavy cream or mascarpone to the sauce.
- Herb-Infused Pasta: Add 1 teaspoon chopped fresh parsley or basil to the sauce.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: kosher salt, 4 cups flour, 15-ounce can pumpkin puree, 1 stick butter, 6 sage leaves, black pepper.
- Dust a baking sheet with flour.
- Special equipment: a food processor and optional pasta machine.
Tip: Ensure pumpkin puree is pure (not pie filling); prep ingredients in advance for quick assembly.
Step 2: Make Pasta Dough
- In a food processor, combine 4 cups all-purpose flour and one 15-ounce can pumpkin puree.
- Pulse in short bursts until a dough forms, about 1 minute.
- Turn dough onto a floured work surface; knead briefly if needed to form a smooth ball.
Tip: If dough is sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.
Step 3: Shape Pasta
- Divide dough into 4 equal pieces.
- On a floured surface, roll each piece to desired thickness (about 1/16 inch for thin pasta) using a rolling pin or pasta machine.
- Cut into desired shapes (e.g., fettuccine, pappardelle, or squares).
- Transfer to the floured baking sheet; sprinkle with flour to prevent sticking.
- Cover with plastic wrap if not cooking immediately (up to 4 hours).
Tip: Use a pasta machine for uniform thickness; dust with flour to prevent sticking.
Step 4: Cook Pasta
- Bring a large pot of salted water to a boil.
- Add pasta; cook until tender but not mushy, 2-5 minutes depending on thickness and shape (fresh pasta cooks quickly).
- Drain thoroughly, reserving ¼ cup pasta water if desired for sauce.
Tip: Check pasta at 2 minutes to avoid overcooking; fresh pasta should have no raw flour center.
Step 5: Make Sage Butter
- In a large skillet, melt 1 stick unsalted butter over medium heat.
- Add 6 fresh sage leaves; cook, stirring occasionally, until leaves are crispy and butter is slightly browned with a nutty aroma, about 2-3 minutes.
- Sprinkle in 1 teaspoon kosher salt; season with black pepper to taste.
Tip: Watch butter closely to avoid burning; remove from heat once it turns golden brown.
Step 6: Combine and Serve
- Add drained pasta to the skillet with sage butter; toss vigorously to coat.
- Add a splash of reserved pasta water if sauce needs thinning.
- Season with additional salt and pepper if needed.
- Serve hot, about ¾ cup per serving, with optional Parmesan or toasted pumpkin seeds.
Tip: Toss quickly to coat evenly; serve immediately for best flavor and texture.
FAQs
1. Why is my pasta dough sticky?
Too much pumpkin or insufficient flour can cause this; add flour 1 tablespoon at a time while kneading.
2. Can I use fresh pumpkin?
Yes, roast and puree 1 ½ cups fresh pumpkin; ensure it’s thick and not watery.
3. Is this recipe gluten-free?
Use gluten-free flour blend and adjust liquid as needed.
4. Why is my pasta mushy?
Overcooking can cause this; check at 2 minutes and cook until just tender.
5. Can I make this in advance?
Shape pasta up to 4 hours ahead or freeze uncooked for later use.
6. What are the health benefits of this dish?
Pumpkin provides fiber and vitamins (A, C); moderate in fat, pair with a protein or salad for balance.