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.