As the days grow shorter and the air turns crisp, something shifts in our kitchens. We slow down. We crave warmth, comfort, and the kinds of meals that make the house smell like home. For me, nothing says cozy autumn cooking like roasted pumpkin. And when it’s paired with silky pasta, rich cream, and fragrant sage butter? It’s a dish that tastes like fall itself.
Welcome to your new seasonal favorite: Creamy Roasted Pumpkin Pasta with Sage Butter. It’s rustic, elegant, and surprisingly simple to pull together — the kind of meal that nourishes the soul as much as the body.
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Why Pumpkin?
Pumpkin is often relegated to pies and lattes, but it’s so much more than a sweet treat. Roasting pumpkin draws out its natural sweetness, deepens its flavor, and gives it a velvety texture that’s perfect for pasta sauces.
Beyond its taste, pumpkin is packed with fiber, vitamin A, and antioxidants. It’s a nutrient-rich way to create a hearty vegetarian meal that still feels indulgent.
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Ingredients You’ll Need
Here’s what you’ll need for this recipe — most of it you may already have in your pantry:
For the Roasted Pumpkin:
- 2 cups fresh pumpkin, peeled and cubed (or use butternut squash if you prefer)
- 1 tbsp olive oil
- Salt & pepper to taste
- ½ tsp nutmeg
- ½ tsp smoked paprika (optional, for a subtle depth)
For the Pasta:
- 12 oz pasta (rigatoni, fettuccine, or pappardelle work beautifully)
- 2 tbsp butter
- 6–8 fresh sage leaves
- 3 cloves garlic, minced
- ½ cup vegetable broth or pasta water
- ½ cup heavy cream (or use oat cream for dairy-free)
- ¼ cup grated Parmesan (plus more for topping)
- Salt & cracked black pepper to taste
- Crushed red pepper flakes (optional)
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Let’s Cook: Step-by-Step
1. Roast the Pumpkin
Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, pepper, nutmeg, and paprika. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Pro Tip: Roast a little extra to save for soups or grain bowls later in the week.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Before draining, reserve about ¾ cup of the pasta water — it’s liquid gold for your sauce.
3. Make the Sage Butter
In a large skillet, melt the butter over medium heat. Add the sage leaves and sauté until the butter is golden and the leaves are crispy. It only takes about 2–3 minutes, but your kitchen will smell heavenly.
Remove the sage leaves with a slotted spoon and set aside for garnish.
4. Build the Sauce
To the sage-infused butter, add minced garlic and sauté for a minute. Stir in the roasted pumpkin and mash it gently with a spoon or potato masher. Add the vegetable broth (or pasta water) to loosen it into a sauce.
Pour in the cream and grated Parmesan, stirring until silky and smooth. Add a splash more water if it feels too thick.
Season with salt, pepper, and a pinch of chili flakes if you want a little heat.
5. Toss and Serve
Add the drained pasta to the skillet and toss to coat. Let it simmer together for a minute so the flavors meld. Top with crispy sage, extra Parmesan, and a crack of fresh black pepper.
Serving Ideas
This dish is a showstopper on its own, but here are a few ways to round it out:
- Serve with a simple arugula salad with lemon vinaigrette.
- Add roasted mushrooms or sautéed kale for extra depth.
- Pair with a glass of white wine like Chardonnay or a light Pinot Noir.
A Cozy Reflection
There’s something incredibly grounding about making this dish. Maybe it’s the rhythm of roasting, stirring, and tasting. Maybe it’s the way sage butter whispers fall is here with every bite. Whatever it is, it’s the kind of meal that wraps you in warmth — like your favorite sweater or an evening by the fire.
Whether you’re cooking for yourself on a quiet Sunday night, or sharing it with friends at a harvest dinner, this creamy roasted pumpkin pasta brings people to the table and reminds us why we love this season so much.
Recipe Recap
Creamy Roasted Pumpkin Pasta with Sage Butter
- Roasted pumpkin meets garlicky sage-infused cream sauce
- Ready in about 45 minutes
- Vegetarian, cozy, and perfect for fall
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