• Creamy Pumpkin Pasta With Crispy Sage

    by  • October 16, 2013 • Food & Recipes • 6 Comments

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    Creamy Pumpkin Pasta with Crispy Sage

    I’m starting to think I have a problem. It’s called an I’m-eating-all-of-the-pumpkin-things problem. Very technical term.

    As you saw last week, I already had my pumpkin hurrah of the season with these pumpkin sour cream bars. But after eating half my weight in them, I surrendered the leftover pumpkin puree to the dogs.

    I thought that would be the end of my Pumpktober fest, but alas – two cans magically appeared in my shopping cart this weekend. And I couldn’t NOT buy them and make delicious things with them. It’s like, their destiny. Am I right?

    Creamy Pumpkin Pasta with Crispy Sage

    My first inclination was to make something sweet. Then I remembered the last time I spent an evening alone with cookie dough, and reconsidered. I actually ended up making something sweet AND this pasta, so get excited for part three of Pumpktober. It’s a very exciting time.

    Creamy Pumpkin Pasta with Crispy Sage

    This pasta is pretty stunning. Sage is one of my all-time favorite fall flavors, and frying it infuses everything with a delightful sage-y undertone. But the best part is without a doubt the sage in garnish form – the crispy texture contrasts so wonderfully with the creamy pasta and cheese. It’s so beautiful. I can’t even really talk about it.

    Creamy Pumpkin Pasta with Crispy Sage

    Just make this, okay? Pumpktober doesn’t last forever.

    Creamy Pumpkin Pasta With Crispy Sage


    3 Tbsp olive oil
    ¼ c fresh sage
    2 cloves garlic, pressed
    ¼ tsp red pepper flakes
    1 15-oz can pumpkin puree
    1 Tbsp maple syrup
    ½ c parmesan cheese
    ¼ c sour cream
    ½ tsp each of salt & pepper
    12 oz pasta (I used mezze penne)


    Cook pasta according to directions on box. Heat olive oil over high. Add sage to the pan, and fry until crispy, about 1-2 minutes. Remove from pan with a slotted spoon, set aside. Add garlic and red pepper flakes, cook for 30 seconds until fragrant. Add pumpkin puree, maple syrup, and ¼ c parmesan to the pan and cook for about 2 minutes. Stir in sour cream, salt, and pepper. Combine sauce with pasta. Garnish with crispy sage and remaining parmesan.

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    6 Responses to Creamy Pumpkin Pasta With Crispy Sage

    1. Ashley
      October 20, 2013 at 2:11 am

      I can not wait to try this for dinner, it sounds delish!! I was wondering if I could use non fat Greek yogurt in place of the sour cream. Will it alter the taste completely? It’s not a health concern, just what I happen to have in the fridge so I figured I’d ask. Thanks!

      • Laura
        October 22, 2013 at 8:50 pm

        I would try it! You’re mainly just going for the creamy element. Taste it as you go along to make sure :)

      • Suzanna
        October 23, 2013 at 6:57 am

        Hey Ashley,
        I made this over the weekend, and I used Greek yogurt as I always have that on hand. I actually always substitute greek yogurt in any recipe that calls for sour cream. It was delish. I was a little hesitant about the maple syrup, but it doesn’t make it too sweet at all, just enhances the pumpkin flavour I found.

        I loved the addition of the sage, totally adds another layer to this perfect fall comfort dish!

        • Laura
          October 23, 2013 at 6:10 pm

          So glad you liked it!!

        • Ashley
          October 23, 2013 at 9:28 pm

          Thank you so much! Im definitely going to try it out soon. I always have Greek yogurt on hand as well so thank for replying. I’d rather use that than sour cream anyway.

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