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    Home » Lunch & Dinner » Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs

    Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs

    Published: Sep 15, 2020 » Modified: Jun 8, 2021 by Haley » This post may contain affiliate links

    JUMP TO RECIPE PRINT RECIPE

    This creamy pumpkin pasta sauce with sage breadcrumbs is a perfect and easy fall dinner recipe. Smooth pumpkin cooked with plenty of garlic and shallots, swirled with heavy cream, and served with pasta, all topped with toasty sage breadcrumbs. A delicious texture and flavor match-up for fall.

    Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs

    INGREDIENT NOTES:

    • Pumpkin puree: This is a staple in my pantry in the fall. Just make sure to get pumpkin puree and not pumpkin pie mix/puree.
    • Vegetable broth: This ingredient helps to thin out the sauce.
    • Shallot: I put shallot in so many dishes, I love it. It's more mild than an onion, but still delicious flavor.
    • Garlic: Plenty of minced garlic!
    • Heavy cream: This is of course the "creamy" part of the "Creamy Pumpkin Pasta Sauce"
    • Panko breadcrumbs: These get all toasty with the sage and it's LOVELY.
    • Fresh sage: This is a go-to fall herb - so yummy.
    • Pasta: You can use any shape pasta you prefer! Would also be great with tortellini or ravioli.
    • Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs
    • Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs

    HOW TO MAKE THIS PUMPKIN PASTA DISH:

    To make this creamy pumpkin pasta sauce with sage breadcrumbs the first thing I like to do is make the sage breadcrumbs. So, heat up the non-stick pan on medium-high heat. Add 1 tablespoon olive oil and the breadcrumbs & chopped sage. Toast for about 5-8 minutes until golden brown. Remove from the pan and set aside.

    To make the pasta, start your pot of water on high heat to bring it to a boil. Add in the pasta you chose and cook according to directions until al-dente.

    While that is heating up and cooking, sauté the garlic and shallot on medium heat for 3 minutes until fragrant and starting to soften. Add in the pumpkin puree and sauté for 2 minutes. Then add in the vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine for about 1 minute, then stir in the heavy cream. Bring to a simmer and allow to thicken slightly while the pasta finishes cooking.

    Once the pasta is cooked, drain it and toss it with the sauce. Serve topped with the sage breadcrumbs!

    • Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs
    • Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs

    KITCHEN ITEMS YOU'LL NEED:

    • Medium-sized pot
    • Sauce pot
    • Non-stick pan
    • Wood spoon
    • Slotted spoon
    • Pasta strainer

    OTHER DELICIOUS PASTA RECIPES:

    • Perfect creamy tomato sauce
    • One pot gnocchi bake
    • Spinach, pesto & cheese baked shells
    • Super easy creamy corn & tomato pasta
    • Spicy garlic butter shrimp
    • Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs
    • Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs
    Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs
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    5 from 1 vote

    Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs

    This creamy pumpkin pasta sauce with sage breadcrumbs is a perfect and easy fall dinner. Smooth pumpkin cooked with plenty of garlic and shallots, swirled with heavy cream, and served with pasta, all topped with toasty sage breadcrumbs.
    Prep time: 10 mins
    Cook time: 15 mins
    Total time: 25 mins
    Yield: 4 servings
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    INGREDIENTS 

    • 1 cup pumpkin puree
    • ¾ cup vegetable broth
    • ½ cup heavy cream
    • 3 cloves garlic finely minced
    • 1 shallot finely minced
    • ¼ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ½ cup panko bread crumbs
    • 1 tablespoon fresh sage finely chopped
    • 2 tablespoon olive oil, divided

    INSTRUCTIONS

    • Bring a non-stick pan to medium high heat. Warm up 1 tablespoon olive oil. Add in the bread crumbs and chopped sage. Toast about 5-8 minutes until golden. Remove from the pan and set aside. 
    • Bring a pot of water to a boil and cook the pasta according to directions until al-dente. 
    • Meanwhile, in a sauce pot, heat 1 tablespoon olive oil on medium heat. Sauté the garlic and shallots for 3 minutes until fragrant and starting to soften. Add in the pumpkin puree and cook for 2 minutes.
    • Then add in the spices and vegetable broth, cook for an additional 2 minutes, then finish with the heavy cream. Bring to a simmer and let thicken slightly while the pasta finishes cooking. 
    • Drain the pasta once it's done, then toss it with the sauce and serve topped with the sage breadcrumbs. 

    NUTRITION ESTIMATE PER SERVING

    Calories: 228kcal | Carbohydrates: 14g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 41mg | Sodium: 538mg | Potassium: 202mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10065IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg
    Course: Main Course
    Cuisine: American
    Keyword: Pasta
    Author: Haley
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings
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    Reader Interactions

    Comments

    1. Gina

      October 19, 2020 at 9:49 pm

      5 stars
      SOOOO delish! I made it using fusilli and penne (yes, I used two types) and it was delicious!

      Reply
      • Haley

        October 22, 2020 at 2:07 am

        Thank you so much! 🙂 Glad you enjoyed.

        Reply

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