Sourdough Pumpkin Pasta with Sage Butter Sauce

If you’re looking for a cozy recipe that combines the comfort of homemade pasta dough with delicious fall flavors, this creamy pumpkin pasta with sage butter sauce is the perfect dish. Using pumpkin puree, fresh sage leaves, and fresh parmesan, this dish is ideal for dinner parties, weeknight meals, or anytime you want a touch of autumn magic on your plate.

Fall is the perfect time of year to bring out the flavors of pumpkin, sage, and browned butter. This sourdough pumpkin pasta recipe takes pureed pumpkin and sourdough and turns it into this subtle pumpkin-tasting tender pasta. The pasta sauce is simple yet luxurious, made with butter, fresh sage leaves, cream, and fresh parmesan, letting the natural sweetness of the pumpkin shine.

Using your sourdough starter in the pumpkin pasta dough adds a subtle depth of flavor that elevates the dish above a typical canned pumpkin or butternut squash pasta. Whether you’re rolling it out with a pasta machine or shaping it by hand, the soft, al dente pasta pairs beautifully with the brown butter sage sauce, creating a cozy recipe perfect for fall pasta recipes or any occasion where delicious fall flavors are welcome.

Why You’ll Love This Creamy Pumpkin Pasta

• Homemade, fresh pasta:  Using sourdough starter and purpose flour, this fresh pasta dough has a tender texture and subtle flavor that store-bought pasta can’t match.
• Quick, simple sauce: The brown butter sage sauce is rich and aromatic yet comes together in just 1-2 minutes over medium-low heat.
• Perfect fall flavors: Pumpkin puree, fragrant sage, and a nutty brown butter aroma make this dish irresistible for fall pasta recipes or cozy recipe nights.
• Dinner party ready: This creamy pumpkin pasta with sage butter sauce is elegant enough for dinner parties, but simple enough for a family meal. Serve with a bowl of pasta garnished with freshly shredded parmesan and black pepper for a showstopping presentation.

Ingredients:

Pumpkin Pasta Dough

• 1 cup pumpkin puree (fresh or canned pumpkin)
• 2 ½ cups purpose flour
• ½ cup sourdough starter
• 1 egg
• ½ tsp salt

Sage Butter Sauce

• 4 tbsp butter
• 10 fresh sage leaves, chopped
• ½ tbsp fresh garlic, minced
• ½ cup heavy cream
• ½ cup Parmigiano Reggiano, grated
• 2 tsp salt (adjust to taste)
• ½ cup reserved pasta cooking water

Optional garnish: fried sage leaves, black pepper, extra parmesan

Step-by-Step Instructions

1. Make the pumpkin pasta dough

1. On a clean work surface, (or in a stand mixer) mix the pumpkin puree, sourdough starter, egg, and salt.
2. Gradually add the purpose flour until a soft, non-sticky dough forms.
3. Knead for 5-7 minutes until smooth, then wrap in plastic wrap and let rest for at least 30 minutes or next day in an airtight container in the fridge.

2. Roll and cut pasta

1. Divide dough into smaller pieces. Using a pasta machine, roll dough to desired thickness.
2. Cut into your preferred shape. Dust with lots of flour to prevent sticking.
3. Let fresh pasta dough rest on a paper towel or lightly floured surface while preparing the sauce.

3. Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook until al dente pasta, about 2-3 minutes depending on thickness. Reserve 1 cup of the pasta water, then drain the pasta with a slotted spoon.

4. Make the brown butter sage sauce

1. In a large skillet or small skillet, melt butter over medium heat.
2. Add fresh sage leaves and garlic, cooking for 1-2 minutes until fragrant. Be careful not to burn.
3. Lower to medium-low heat and stir in heavy cream and parmesan until smooth and creamy.
4. Add reserved pasta water a little at a time to reach a creamy sauce consistency. Season with salt and black pepper.

5. Combine pasta and sauce

1. Toss cooked pasta in the sage sauce in a large pan, making sure every piece of pasta is coated.
2. Serve immediately with extra parmesan and optionally garnish with fried sage leaves.

Tips for the Best Pumpkin Pasta:

• If your creamy pumpkin sauce is too thick, stir in more cup of the pasta water to loosen it.
• Fresh sage leaves can be crisped in butter ahead of time for a beautiful garnish.
• Make the pumpkin pasta dough a day before to allow flavors to deepen.
• Store leftover pasta in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of pasta cooking water.

FAQs:

1. Can I use canned pumpkin instead of fresh pumpkin?
Yes! Make sure to use plain pumpkin purée, not pumpkin pie filling.

2. Can I make this vegan?
Swap unsalted butter for vegan butter and skip the parmesan or use a vegan parmesan alternative.

3. How do I keep pasta from sticking?
Dust the fresh pasta dough lightly with flour and stir gently in the large pot of salted water while cooking.

4. Can I make this ahead of time?
Yes! Wrap homemade pasta dough in plastic wrap and store in an airtight container in the fridge. Sauce is best made fresh.

5. What’s the best way to serve?
Serve in a bowl of pasta, garnished with parmesan, black pepper, and optional fried sage leaves for texture and aroma.

6. Can I freeze leftover pasta?
Yes, but for best results, freeze the pasta dough before cooking. Cooked pasta with cream sauce doesn’t freeze as well.

7. How do I get a creamy sauce without it splitting?
Add the reserved pasta water gradually, and keep the medium-low heat while stirring to combine the pumpkin mixture and brown butter sage.

8. Can I use butternut squash instead of pumpkin?
Yes! Butternut squash pasta works beautifully. Roast or steam it, then mash or puree for the pumpkin mixture. The flavor is slightly sweeter but still pairs perfectly with brown butter sage.

9. What’s the best way to roll fresh pasta dough?
Use a pasta machine on the thickest setting first, then gradually move to thinner settings. Dust with lots of flour.