Creamy Pumpkin Pasta with Mushrooms
This creamy fall pasta combines earthy mushrooms with velvety pumpkin sauce and fresh sage. And Parmesan for a restaurant-quality dish that's ready in just 30 minutes, perfect for cozy autumn evenings.
Equipment
- Large stockpot (8-quart)
- Large skillet (12-inch)
- colander
- Whisk
Ingredients
- 12 ounces fettuccine or pappardelle pasta
- 2 tablespoons olive oil
- 8 ounces mixed mushrooms sliced
- 3 garlic cloves minced
- 2 tablespoons fresh sage chopped
- 1 cup pure pumpkin puree
- ½ cup heavy cream
- ½ cup vegetable broth
- ½ cup Parmesan cheese grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- extra Parmesan and sage for garnish
Instructions
- Cook the pasta: Boil a big pot of salted water and cook your pasta until al dente—tender but still with a little bite. Before draining, scoop out about a cup of that starchy pasta water and set it aside.
- Sauté the mushrooms: Heat olive oil in a large skillet over medium heat. Add the mushrooms and let them sit for a few minutes so they turn golden and flavorful.
- Add the flavor: Stir in the garlic and sage for about 30 seconds, just until fragrant—your kitchen should smell amazing.
- Make the creamy pumpkin sauce: Whisk in the pumpkin puree, cream, and broth. Let it simmer for a few minutes until slightly thickened. Then stir in the Parmesan, salt, and pepper.
- Toss it all together: Add the cooked pasta to the skillet and toss until it’s fully coated. Pour in a little pasta water at a time until the sauce clings beautifully. Serve hot with extra Parmesan and fresh sage on top.
Notes
- Pure pumpkin only - pie filling will make it way too sweet for dinner.
- Leave mushrooms alone at first so they brown properly and taste incredible.
- Fresh sage makes such a difference compared to the dried stuff in jars.
- Add pasta water slowly so your sauce doesn't get too watery or thin.
- Eat right away because pasta keeps soaking up sauce like a little sponge.