Pumpkin Pasta with Sage Walnuts

Pumpkin Pasta with Sage and Walnuts is pure autumn comfort in a bowl. The velvety pumpkin sauce hugs every strand of fettuccine while toasted walnuts and fragrant fresh sage add the kind of cozy flavors that make cool October nights something to look forward to. It comes together quickly and always gets requests for seconds at my table: a true vegetarian crowd-pleaser.

The first time I made this pasta was on a chilly Sunday after a brisk walk through falling leaves. My husband raved and my daughter licked the bowl clean. Since then it has become my kitchen’s autumn signature.

Ingredients

• Fettuccine or tagliatelle dried pasta: Choose a high-quality brand for better texture and flavor
• Pumpkin puree canned or homemade: Gives the dish its sweet earthy foundation Always opt for pure pumpkin and avoid pie filling
• Fresh sage leaves: Use vibrant green leaves for the brightest aroma Chop just before cooking to retain essential oils
• Unsalted butter: Provides richness without added salt control
• Olive oil: Adds flavor and helps toast walnuts without burning
• Garlic cloves: Fresh and finely minced for maximal impact
• Heavy cream: Lends the sauce creamy body and beautiful mouthfeel Choose fresh or high-fat cream for silkiness
• Grated Parmesan cheese: Sharp and nutty taste Use good quality Parmigiano Reggiano if possible
• Freshly grated nutmeg: Just a pinch awakens fall flavors
• Salt and black pepper: As needed Real sea salt and cracked pepper always boost taste
• Walnuts for topping: Pick fresh nuts for crunch Avoid pre-chopped or stale walnuts which can turn bitter
• Fresh sage leaves optional as garnish: Adding visual and aromatic appeal

Instructions

Boil and Cook the Pasta:

Fill a large pot with generously salted water and bring it to a rolling boil. Drop in the dried fettuccine and stir to prevent sticking. Let cook for about 8 to 10 minutes until al dente then scoop out half a cup of pasta water before draining.

Toast the Walnuts:

While the pasta cooks heat olive oil in a small skillet over medium flame. Add the roughly chopped walnuts. Stir gently for three or four minutes until golden and fragrant. Immediately transfer to a plate to cool so they do not burn.

Sauté the Aromatics:

In a large skillet melt the butter and another drizzle of olive oil together. Add minced garlic and chopped sage leaves. Cook for one to two minutes keeping the heat steady just until they release their aroma but before any browning occurs.

Build the Pumpkin Sauce:

Spoon in the pumpkin puree then add heavy cream freshly grated nutmeg salt and pepper. Stir constantly and let simmer for three or four minutes so the flavors meld and the sauce thickens.

Enrich with Parmesan:

Sprinkle in the grated Parmesan and stir until completely melted and the sauce looks smooth and silky. Taste for seasoning. If the sauce seems too heavy add a splash of reserved pasta water and mix until you reach your preferred creaminess.

Combine Pasta and Sauce:

Tip the drained pasta into the skillet. Use tongs or a wooden spoon to toss until every strand is wrapped in sauce. Let cook for another minute or two so the noodles absorb the flavors and the dish is heated through.

Plate and Garnish:

Divide the pasta among bowls and sprinkle generously with toasted walnuts and a little more Parmesan. Add fresh sage leaves for color and a big autumn aroma if you want to impress.

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Pumpkin is one of my favorite fall ingredients for both sweetness and creamy texture. One Thanksgiving my mom and I made this as a surprise side dish and everyone asked for the recipe between second helpings. The warmth of sage always reminds me of her kitchen.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently with a splash of milk or cream to loosen the sauce. Never microwave walnuts as they can turn bitter: add them after reheating.

Ingredient Substitutions

You can swap butternut squash puree for pumpkin with just as lovely results. Vegan butter and coconut cream also work well if you want to skip dairy. For nut allergies try toasted pumpkin seeds instead for a crunchy topping.

Serving Suggestions

This pasta is fantastic alongside a simple green salad or roasted root vegetables. Offer extra Parmesan at the table for everyone. It pairs perfectly with a crisp white wine like Pinot Grigio or even a light cider.

Cultural and Historical Context

Pumpkin is a classic ingredient in Northern Italian cooking especially in Lombardy where creamy vegetable sauces are beloved. Sage is often paired with pumpkin and squash for its herbal aroma. Toasted nuts are a modern touch that adds texture.

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Make this pumpkin pasta when you crave autumn comfort: every creamy bite fills your kitchen with warmth. Serve with extra sage and walnuts for a festive touch guests will remember.

Your Recipe Questions Answered

→ Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works beautifully. Ensure it's smooth for a silky sauce consistency.

→ What pasta shape is best?

Fettuccine or tagliatelle complement creamy sauces, though penne or rigatoni are good alternatives.

→ How do I toast walnuts for the dish?

Sauté walnuts in olive oil over medium heat for 3–4 minutes until fragrant and golden, then set aside.

→ Can I make this dairy-free?

Swap dairy butter, cream, and Parmesan for plant-based versions to create a vegan-friendly meal.

→ Is there a substitute for pumpkin?

Butternut squash puree offers a similar sweet, earthy flavor and can be used in equal amounts.

→ Which wine pairs well with this dish?

A crisp white wine, such as Pinot Grigio, balances the creamy sauce and savory flavors nicely.