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5-Minute Creamy Pumpkin Sage Pasta

A rich, velvety pasta dish made with pumpkin puree, cream, Parmesan, and sage — ready in just five minutes.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Autumn, Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz rigatoni or penne
  • 1 tbsp olive oil
  • salt for boiling
Sauce
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 8 leaves sage fresh, chopped
  • 1 cup pumpkin puree
  • 1 cup heavy cream or half-and-half
  • 0.5 cup Parmesan cheese grated
  • 1 pinch nutmeg optional
  • salt and pepper to taste
Topping
  • 4 slices bacon crispy and chopped
  • fried sage leaves for garnish
  • extra Parmesan for garnish

Equipment

  • Large pot
  • Skillet
  • Whisk
  • Tongs

Method
 

  1. Boil pasta in salted water until al dente. Reserve ½ cup of pasta water and drain.
  2. Cook bacon until crispy, remove, and set aside.
  3. In the same skillet, melt butter with olive oil. Sauté garlic and sage until fragrant.
  4. Add pumpkin puree and cream, whisking until smooth. Season with salt, pepper, and nutmeg.
  5. Stir in Parmesan until sauce thickens slightly.
  6. Add cooked pasta and toss to coat. Adjust consistency with reserved pasta water if needed.
  7. Serve with bacon bits, fried sage, and extra Parmesan.

Notes

Perfect for cozy fall evenings. Serve with a crisp salad or garlic bread.