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A white bowl of penne pasta coated in a pale orange cream sauce and topped with fried sage leaves for garnish is at the center of the frame, on a blue and white checkered tablecloth, with another bowl of the same, a block of Parmesan, and an orange miniature pumpkin to the left and right.

Pasta with Pumpkin Sage Cream Sauce

  • Author: Meghan Yager
  • Total Time: 30 minutes
  • Yield: 4 dinner portions 1x


Dress up your pasta for the season, and add our deliciously creamy Pumpkin Sage Sauce to your weekly menu rotation this fall.


  • 1 lb penne pasta
  • 1 cup heavy cream
  • 3/4 cup canned or homemade pumpkin puree
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • 1 tsp ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons unsalted butter
  • 10 fresh sage leaves
  • 1/2 cup vegetable oil


  1. Cook pasta according to package directions. Retain 1/2 cup of the cooking liquid for later use before draining well and returning pasta to the pot.
  2. Combine cream, pumpkin puree, Parmesan, sage, salt, pepper, and 1/3 cup of the pasta water in a medium saucepan over medium heat. Simmer until slightly thickened, about 10 minutes, stirring frequently. Remove from heat and add butter. Stir until melted.
  3. While the sauce is simmering, fry the sage leaves for garnish. Add oil to a small skillet over medium-high heat. Once the oil is hot and shimmering, add sage leaves. Fry for about 30 seconds to 1 minute per side. Remove from oil and set on a paper towel lined plate to drain.
  4. Pour sauce over cooked pasta and stir to combine. If needed, you can add the remaining reserved pasta water in to adjust the consistency as desired. Serve immediately, with a few fried sage leaves and additional Parmesan sprinkled on top of each bowl.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Dinner

Keywords: fall, cream sauce, 30-minute meals, pumpkin, sage