Oct 262016

Pumpkin Sage Cream Sauce Over Pasta

Just a few ingredients make this delicious , easy and fast sauceA hearty, quick dish you can stir together any time. If you’re looking to lighten the dairy fat you can reduce the cream by a third and add some reserved pasta water. The results will be thinner, but then so might you be! 😉 Either way this is a fantastic fall changeup from the same old marinaras and expected Alfredo sauces we’re used to.

It goes together in a flash (only five ingredients) so it’s also a great last minute indulgence of warm, pumpkin and pasta comfort. Here we went with gluten-free penne but you can choose your favorite pasta.

Skill: Easy
Cost: $$$$
Skills: measuring, simmering, grating, chopping
Garden Candy Basics - fundamental vegucation for everybody!


  • 1 cup heavy cream
  • ½ cup pumpkin puree
  • ¼ cup fresh-grated Parmesan
  • 10 fresh sage leaves, rough chopped
  • 1 tablespoon unsalted butter
  • salt and fresh-ground pepper
  1. Combine cream, pumpkin, Parmesan, sage, salt, and pepper in a saucepan over medium heat.
  2. Simmer on low the mixture until slightly thickened, 12 to 15 minutes.
  3. Remove from heat and stir in butter.
  4. Toss with cooked pasta and serve immediately.

Makes about 2 cups sauce.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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One Response to Pumpkin Sage Cream Sauce Over Pasta
  1. Cindy Wynn Reply

    I’m stopping to pick up cream on the way home from work! I have the rest of the ingredients and this sounds just too perfect for the “Monday” I’ve had. Thank you!

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