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

Scale

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.

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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.