Say Hello to Sage Pumpkin Pasta.

Every year pumpkin flavored goodies grow in popularity. At first is was all about the pumpkin spice latte and while its still number one in the pumpkin fad, there are others that have appeared.

Come September my Pinterest, Foodgawker and Facebook are all flooded with pumpkin flavored treats.

A freshly made bowl of pumpkin sage pasta. This is the cover image for the blog post.

I've made my fair share of pumpkin flavored goodies. Like my Pumpkin Chocolate chip muffins, pumpkin coffee cake and Paleo Pumpkin spice doughnuts. But pumpkin can be used for more that just sugary treats.

Pumpkin can be used just like other squashes. You can cut them in half and roast them. Or cube them and add them to morning hashbrowns or a sheet pan dinner. Or my favorite, use the puree for a pasta sauce.

Pumpkin pasta sauce may sound a little odd at first but one bite of this cheesey pumpkin sauce and you'll fall in love.

Everything about this dish says Fall. It's warm, herby, cheesy, and so comforting on a chilly fall night. I LOVE fried sage.

If you haven't tried it yet you should totally do it. It's crispy, herby goodness pair's well with the pumpkin. It's like they were made for each other.

This is an uncomplicated dish that focus on quality flavors that go well together. Give it a try this pumpkin season.

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Pumpkin Sage Pasta

Creamy, Cheese, Pumpkin pasta with rich and earthy Sage. It's great as a new side at the holidays or as a seasonal dinner in the fall.

Course Main Course, Side Dish

Cuisine American

Keyword gluten free, pasta, pumpkin

Prep Time 5

Cook Time 15

Servings people

Ingredients

Garnish

2 tablespoon avocado oil
4 sage leaves

Pasta

3 cups dried pasta Penne and Rigatoni work well
1 teaspoon salt

Sauce

¼ onion minced
1 cup pumpkin puree Not pumpkin pie filling
½ cup half and half
½ teaspoon garlic powder
1 teaspoon salt
1 tablespoon pepper
½ cup Parmesan Chesse plus extra for garnish
2 teaspoon sage freshly chopped

Instructions

In a large sauce pan heat the oil over medium heat. Once hot add the whole sage leaves and fry, flipping once after 30 or so seconds. Once they are fried removed them from the oil and set aside on a paper towel (as long at the oil it hot it should only take a minute or two to fry them).
In a medium sized pot pour 5-6 cups of water, add 2 teaspoon salt and bring to a boil. Then add the pasta and cook as directed for Al Dente.
Meanwhile add the onions to the sauce pan that fried the sage. Cook the onions until soft then add the pumpkin puree, half & half, garlic powder, salt and pepper and mix until combined. When this is about to simmer remove from heat and add the Parmesan cheese. Stir until melted into the sauce.
The pasta should be done by now. Drain the pasta, reserving ¼ cup of the liquid, and add both the reserved liquid and the pasta to the sauce. Stir to combine.
Top with fresh sage, more Parmesan, and a fried sage leaf before serving.