Homemade Pumpkin Pasta with Sage Butter Sauce
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This homemade pumpkin pasta recipe is fall cooking at its best. Fresh pumpkin pasta tossed in a rich sage butter sauce is absolutely incredible, and while it takes a little extra effort to make from scratch, it’s one of those recipes that’s completely worth it.
Recipe Overview: Homemade Pumpkin Pasta with Sage Butter Sauce
• ⏱ Prep Time: 1 hour
• 👩🏻🍳 Cook Time: 10 minutes
• ⏳ Total Time: 1 hour 10 minutes
• 🍝 Servings: 5
• ⚡ Calories: 508 calories per serving
• 🤤 Why You’ll Love It: Fresh pumpkin pasta with a rich, buttery sage cream sauce is seriously incredible and well worth making from scratch.
• 👌 Difficulty: Medium. Making fresh pasta takes a little extra effort, but the process itself is simple.
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This pumpkin pasta recipe is one my girls ask me to make all year long, although it’s especially good once fall rolls around. The fresh pasta is so tender, with just enough pumpkin flavor, and the creamy sage butter sauce with garlic and Parmesan makes the whole thing absolutely incredible. It takes a little more effort than using boxed pasta, but it’s one of those recipes that is completely worth it.
Since this recipe won’t use a whole can of pumpkin, save the rest for something sweet like my sourdough pumpkin scones or sourdough pumpkin donuts. And if you’re looking for another savory way to use pumpkin this fall, my sourdough pumpkin bagels are another favorite.
Jump to:
- Recipe Overview: Homemade Pumpkin Pasta with Sage Butter Sauce
- Why You’ll Love Homemade Pumpkin Pasta with Sage Butter Sauce
- Key Ingredients
- How to Make Pumpkin Pasta Recipe with Sage Butter Sauce
- What to Serve with Pumpkin Pasta
- Pumpkin Pasta Recipe with Sage Butter Sauce FAQs
- More Fall Dinner Favorites
- Homemade Pumpkin Pasta with Sage Butter Sauce
Why You’ll Love Homemade Pumpkin Pasta with Sage Butter Sauce
• Incredibly tender pasta. The pumpkin makes the homemade pasta beautifully soft and tender with a subtle pumpkin flavor.
• That sage butter sauce. Butter, fresh sage, garlic, cream and Parmesan make a rich, savory sauce that pairs perfectly with the pumpkin pasta.
• Worth the extra effort. Homemade pasta takes a little more time, but the flavor and texture make it completely worth making from scratch.
• For the pumpkin lovers. If you’re obsessed with all things pumpkin once fall rolls around, you’ll also love my pumpkin spice Bundt cake and sourdough pumpkin cinnamon rolls.
Key Ingredients
Pumpkin puree: Adds moisture, color and a subtle pumpkin flavor to the fresh pasta. Make sure you’re using pure pumpkin, not pumpkin pie filling.
All purpose flour: The base of the homemade pasta dough. You’ll also want a little extra for dusting while rolling and cutting.
Egg: Helps bind the pasta dough together and gives the noodles their tender texture.
Butter: The base of the sauce and gives it that rich, buttery flavor.
Fresh sage: One of the best flavors to pair with pumpkin. Cooking it in the butter brings out its earthy flavor and makes the leaves deliciously crisp.
Heavy cream: Turns the sage butter into a smooth, rich sauce that coats the fresh pasta.
Parmesan: Freshly grated Parmesan melts into the sauce and adds salty, savory flavor.
Garlic: Just enough to add another layer of savory flavor without overpowering the pumpkin and sage.
This is just an overview of the key ingredients. For the full ingredient list and exact measurements, scroll down to the recipe card below.
How to Make Pumpkin Pasta Recipe with Sage Butter Sauce
- Step 1: Add the flour, pumpkin puree, egg, and salt to a large bowl. Mix until a shaggy dough forms, then knead until the dough is smooth and elastic. If the dough feels sticky, add a little flour at a time. Cover and let the dough rest for about 30 minutes.
- Step 2: Turn the rested dough onto a lightly floured surface and divide it into 6 equal pieces. Flour each piece to prevent sticking.
- Step 3: Flatten one piece of dough slightly, then run it through your pasta machine on the widest setting. Fold the dough and run it through again a few times, then gradually move through the thinner settings until the pasta is your desired thickness.
- Step 4: Lightly flour the pasta sheets, then run them through the fettuccine cutter. Toss the noodles with a little flour as needed to keep them from sticking while you finish the remaining dough.
- Step 5: Bring a large pot of salted water to a boil. Add the fresh pumpkin pasta and cook for about 2 to 3 minutes, or until tender. Fresh pasta cooks quickly, so start checking it early. Drain, reserving a little pasta water if needed for the sauce.
- Step 6: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the fresh sage and garlic and cook until the butter begins to turn golden and the sage becomes fragrant and crisp.
7. Step 7: Lower the heat and stir in the heavy cream and freshly grated Parmesan. Cook gently until the cheese melts and the sauce is smooth and creamy. Add a splash of reserved pasta water if you want to loosen the sauce. Add the cooked pumpkin pasta to the skillet and gently toss until every noodle is coated in the sage butter sauce. Serve immediately with extra Parmesan and crispy sage on top, if desired.
What to Serve with Pumpkin Pasta
This pumpkin pasta is delicious on its own, but adding a protein or vegetable can easily turn it into a heartier meal.
Chicken: Top the pasta with sliced grilled or pan seared chicken breast. The mild flavor pairs really well with the creamy pumpkin and sage sauce.
Italian sausage: Brown mild or spicy Italian sausage and stir it into the finished pasta for a richer, savory meal.
Crispy bacon: Crumble cooked bacon over the pasta for a salty, smoky flavor that pairs especially well with pumpkin and sage.
Shrimp: Sauté shrimp in butter and garlic and serve them over the finished pasta for an easy protein addition.
Vegetables: Sautéed mushrooms or spinach are both delicious mixed into the pasta, or serve it alongside roasted vegetables for a complete meal.
Pumpkin Pasta Recipe with Sage Butter Sauce FAQs
Yes! Roll the dough as thinly as you can with a rolling pin, lightly flour it, then cut it into noodles with a sharp knife or pizza cutter.
Yes. Wrap the dough tightly and refrigerate it for up to 24 hours. Let it sit at room temperature for about 20 to 30 minutes before rolling.
Pumpkin puree adds quite a bit of moisture, so the exact amount of flour you need can vary. If the dough is sticking to your hands or pasta roller, knead in a little additional flour at a time until it’s manageable.
Yes. Toss the cut noodles lightly with flour, portion them into small nests, and freeze on a baking sheet. Once frozen, transfer them to a freezer safe container and cook straight from frozen, adding a little extra cooking time.
More Fall Dinner Favorites
Explore more homemade dinner recipes to make this fall, from hearty pastas to comforting soups and other satisfying meals.
If you make this pumpkin pasta recipe, I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a comment below, and don’t forget to save the recipe so you can make it again when pumpkin season rolls around. 🍂🍝
Homemade Pumpkin Pasta with Sage Butter Sauce
Equipment
- 1 Plastic wrap
- 1 Pasta machine
- 1 Large pot
- 1 Large skillet or small skillet
Ingredients
For the Pumpkin Pasta
- 2 cups all purpose flour plus more as needed
- ½ cup pumpkin puree
- 1 large egg
- ½ teaspoon salt
For the Sage Butter Sauce
- ½ cup salted butter
- 15 to 20 fresh sage leaves
- 3 cloves garlic minced
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- Salt to taste
- Reserved pasta water as needed
Instructions
- Add the flour, pumpkin puree, egg and salt to a large bowl. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. If the dough is sticky, work in additional flour a little at a time.
- Cover the dough and let it rest at room temperature for 30 minutes.
- Place the dough on a lightly floured surface and divide into 6 equal pieces. Keep the pieces covered while you work so they don't dry out.
- Flatten one piece slightly and run it through your pasta machine on the widest setting. Fold it and run it through again 2 to 3 times. Continue passing the dough through the machine, moving to a thinner setting each time, until it reaches your desired thickness. Repeat with the remaining dough.
- Lightly flour each pasta sheet and run it through the fettuccine cutter. Toss the noodles lightly with flour to prevent sticking.
- Bring a large pot of generously salted water to a boil. Add the fresh pasta and cook for about 2 to 3 minutes, or until tender. Reserve about ½ cup of the pasta water, then drain.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the sage and cook until fragrant and beginning to crisp. Add the garlic and cook for about 30 seconds.
- Reduce the heat to low. Add the heavy cream and Parmesan and stir until the cheese has melted and the sauce is smooth. Add a splash of reserved pasta water as needed to loosen the sauce.
- Add the cooked pumpkin pasta to the skillet and gently toss until thoroughly coated. Taste and add salt if needed. Serve immediately with additional Parmesan and crispy sage, if desired.
This pumpkin pasta is SO worth the extra effort! The noodles are incredibly tender, and the sage butter sauce is the perfect combination with the pumpkin. My girls ask for this one all year long!
These are my favorite flavors in pasta!
This sounds incredible. Added to recipes to make