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This pumpkin sage pasta is filled with delicious fall flavors that are easy enough to whip up in 20 minutes on a weeknight. With a creamy pumpkin sauce, this cozy recipe is perfect for fall and a great way to use up canned pumpkin. The Boursin cheese adds creaminess and flavor without the need for heavy cream!
A Quick Look: Pumpkin Sage Pasta
- Total time: Under 5 minutes to prep, and about 15 minutes of cooking.
- Servings: Makes 4-6 servings.
- Main ingredients: Canned pumpkin puree, pasta, garlic, shallots, sage, and Boursin cheese.
- When to serve: Cozy and fast weeknight dinners, fall parties, or as a healthier mac and cheese rich with antioxidants.
- Dietary information: This recipe fits a Mediterranean diet and migraine diet as well as vegetarian, dairy free and gluten free with edits. It contains over 100mg of magnesium per serving.
- Why you’ll love it: A quick recipe that’s packed with nutrients, this creamy pumpkin pasta is a great use for canned pumpkin that’s rich without being heavy. The Boursin cheese adds a ton of flavor with less effort, and the crunchy pumpkin seed topping adds great texture!
With under 10 ingredients, most of which are pantry staples, this savory pumpkin pasta will have everyone coming back for seconds. It is also perfect to make ahead and store for lunches – I’ll show you how! For a similar one-pan creamy pasta, don’t miss my butter pasta or ditalini pasta.
Table of Contents
Ingredients
- Pasta – I recommend two types of pasta for this pumpkin pasta – either shells to catch the pumpkin sauce, or rigatoni. But really, any kind of pasta will work with this recipe.
- Butter or olive oil – I prefer olive oil for every day cooking, but to make the sauce more rich and creamy, you can use butter.
- Canned pumpkin – Choose plain pumpkin puree without any flavorings. I highly recommend Libby for the best color and texture. It is far more flavorful and less watery than “organic” pumpkin brands. Pumpkin puree is the one place I will NOT shop organic for this reason! You can also use this for pumpkin cream cheese cookies and pumpkin apple bread.
- Sage – Fresh sage is best for this recipe as it’s lighter and less intense than dried, but dried can be substituted in a pinch. You can also add fresh chives if you prefer!
- Pepitas – These are pumpkin seeds, and I recommend getting pre-roasted ones. Salted or unsalted will both work. They provide a great crunch on top.
- Boursin cheese – Boursin cheese adds great flavor and creaminess without having to measure a bunch of extra spices or heavy cream. I recommend the Garlic and Herb flavor. Or if you prefer a more mellow flavor, try cream cheese instead.
- Pasta water – You’ll need to reserve roughly a cup of pasta water to help thin out the pumpkin sauce. This creates a creamy sauce that coats the pasta well, without watering down the flavors. If you forgot to reserve pasta water or are reheating the dish, a vegetable broth or chicken broth will work. I highly recommend my rotisserie chicken broth.
How to Make Pumpkin Pasta
Step 1: In a large pot, boil salted water. Add pasta and cooking according to package directions. Drain, but reserve the cooking water for the sauce. Meanwhile, use a medium pan to melt olive oil or butter and cook the shallots and garlic till soft and fragrant.
Step 2: Add in the pumpkin puree and a 1/2 cup of pasta water, whisking till they are combined and smooth.
Step 3: Stir in the Boursin cheese and sage, until cheese is fully melted and smooth.
Step 4: Add in the cooked pasta to the sauce, tossing to combine.
Recipe Tip
If the pumpkin sauce is clumpy instead of silky and creamy, it needs more pasta water mixed in at the end. I generally use a whole cup to thin out the sauce, but it doesn’t decrease the flavor! You can also use heavy cream or broth if you accidentally toss the pasta water.
Top with chives, fresh sage, and pepita crumbles. Serve pumpkin pasta warm with some of the suggestions below!
Variations and Substitutions
- Goat cheese – Chevre works really well in this pumpkin pasta in place of cream cheese. Especially for a bit of tangy flavor!
- Rosemary – Rosemary can be substituted for fresh sage.
- Canned butternut squash or sweet potato – These can both be substitutes for pumpkin puree.
- Dairy free – Use olive oil and dairy free Boursin cheese.
- Gluten free – Choose a favorite gluten free pasta.
Storage Instructions
This pumpkin sage pasta reheats well the next day! Simply store in an airtight container in the refrigerator up to 3 days.
To reheat – place in the microwave or on the stove over medium-low heat, stirring frequently. Add about 1 tablespoon of water, broth, or milk to the pasta to get the sauce to thin out, or more as needed.
Serving Suggestions
Protein – Pair this creamy pumpkin pasta with something cozy like cast iron roast chicken, pan seared salmon, air fryer flank steak or air fryer pork tenderloin. You could even stir in shredded rotisserie chicken.
Sides – A light apple fennel salad, kale crunch salad, or bibb lettuce salad would pair well and help balance the creamy pumpkin sauce with some acidity. Bang bang brussels sprouts would also be amazing. A warm baguette or garlic toast is always a good choice too.
More Creamy Pasta Recipes
Pasta
Boursin Orzo Bake
Pasta
Easy Cream Cheese Pasta
Pasta
Mascarpone Pasta
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Pumpkin Sage Pasta
Ingredients
- 16 ounces pasta shells or rigatoni
- 1 tablespoon olive oil, or butter
- 2 garlic cloves, peeled and chopped
- 2 medium shallots, peeled and chopped
- 15 ounces (1 can) pumpkin puree, Libby's recommended, be sure to choose unflavored
- 4 ounces Boursin cheese
- 2 tablespoons fresh sage, minced, or 1 teaspoon dried
- 1/2 cup toasted pepitas (pumpkin seeds)
- kosher salt and fresh pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain the pasta, but save at least 1 cup of the pasta water.
- Meanwhile in a large pan, heat olive oil and add shallot and garlic, stirring over medium heat. Cook till fragrant, stirring often with a wood spoon, about 1-2 minutes. Stir in the pumpkin puree.
- Stir in 1/2 cup of pasta water to the pumpkin puree, till fully combined. The mixture should be thick enough to coat the pasta well. Whisk in Boursin cheese and sage until creamy and thick. Then add the hot pasta and toss to coat, stirring in another 1/4-1/2 cup of the pasta water to thin the sauce. Add kosher salt and black pepper to taste.
- Top pasta with toasted pumpkin seeds. Serve immediately.
Notes
- Pasta water – Reserve it to get the sauce to the consistency you love. You can also use it for reheating the pasta as the pasta sauce will get thick as it cools. Broth or cream can also be used to thin the sauce.
- Garnish – This is lovely with fresh chives on top for a garnish!
- Pumpkin puree tips – Libby will result in the best flavor and texture. I do not recommend organic canned pumpkin as those can be less flavorful and even watery!
- Boursin cheese substitute – Use cream cheese or goat cheese.
- Missing pumpkin puree? Try subbing for sweet potato or butternut squash puree to mix things up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This pasta is so incredibly delicious! I am making/trying so many things that I never had before. Keep up the amazing recipes!
We love it, a good and easy weekday evening meal. I tend to use butternut squash purée which I make in advance & freeze.
Thanks Anonymous!! Finally! A nice comment from Anonymous (usually they’re not so nice)! 🙂
Always love a good pumpkin pasta recipe! Can’t wait to add this back into the rotation!
Unfortunately, I am very sensitive to sage… any other suggestions for replacement? Thank You~
Hey Vicki, I would use rosemary! I love rosemary and think it will still give you some of those fall flavors. Thyme might be good as well, although I’d use only about 1/4-1/2tsp dried if you’re not using fresh.
This was so, so yummy. A perfect comfort food for this season and easy to make.
Freakin delicious
This recipe is deeeelicious! When it’s done it almost looks like Mac n cheese, but it tastes even better. I love that it incorporates pumpkin and has lots of flavor with the sage and shallots/garlic. Made it with Tinkyada gluten free elbow pasta and it worked great.
Thanks for your review, Molly! I’m so glad you loved it. It’s always the recipes I’m like “oh no this is too simple” that turn out to be the biggest hits haha.