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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


  • 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


  • 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. 


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
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