Go Back
+ servings
pumpkin pasta sauce feature
Print

Creamy Pumpkin Pasta Topped with Sage Toasted Breadcrumbs

The toasted breadcrumb topping, packed with pumpkin seeds, garlic, and sage, adds great crunch to a smooth and creamy pumpkin sauce.
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 474kcal
Author Diana Reis

Ingredients

  • 1 Pound Pasta cooked according to package instructions
  • ½ Cup Parmesan Cheese optional

Ingredients Pumpkin Pasta Sauce

  • 2 Cups Canned Pumpkin pure pumpkin
  • ½ Yellow Onion diced
  • 2 Cloves Garlic minced
  • ½ Cup Heavy Cream
  • ½-1 Cup Reserved Pasta Water
  • 1 Tablespoon Butter
  • 2 Tablespoon Olive Oil
  • ½ Teaspoon Nutmeg
  • Kosher Salt and Black Pepper to taste

Ingredients Toasted Breadcrumb Topping

  • 1 Cup Breadcrumbs traditional, plain
  • 1 Tablespoon Butter
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Fresh Sage Leaves cut into ribbons
  • ½ Cup Pumpkin Seeds green pepitas
  • 1 Clove Garlic minced
  • Juice of 1 Lemon
  • Kosher Salt and Black Pepper to taste

Instructions

Sage and Pumpkin Seed Toasted Breadcrumbs

  • Start by making the crunchy topping.
  • Heat a large skillet on medium heat.
  • Then, add butter and olive oil.
  • Once the butter is melted, add minced garlic, sage leaves, and pumpkin seeds to bring out their flavor.
  • Then, add the breadcrumbs and lemon juice to the pan.
  • Coat the breadcrumbs in the fats and toast them until they are a golden brown.
  • Next, remove the toasted breadcrumb topping and wipe out the skillet.

Easy Pumpkin Pasta Sauce

  • In the same pan, start your sauce.
  • Add butter and olive oil to the heated pan.
  • Next, sauté the diced onion and minced garlic until the onion is fully cooked and translucent.
  • Season the onions and garlic with salt, pepper, and nutmeg.
  • Then, add pumpkin to the pan along with heavy cream and ½ of a cup of reserved pasta water.
  • Add drained pasta to the pan and toss to coat.
  • Add a little more reserved pasta water if needed to thin the sauce.
  • Serve with a generous amount of breadcrumb topping and parmesan cheese.

Notes

Start the water boiling for the pasta when you begin your prep. I usually start cooking the pasta around the same time I start the pumpkin pasta sauce.
What goes well with Pumpkin Pasta?
This sauce has a mild, creamy flavor. To balance it out, I like to serve a side salad with a good crunch and an acidic vinaigrette. 
A crusty loaf of bread is a nice addition to any pasta dish.
What kind of pasta can I use with pumpkin pasta sauce?
I recommend a wide noodle to hold this thick creamy sauce. Fettuccini, linguine, and even tagliatelle, pick up the thick sauce nicely. If you prefer a tube shaped pasta, go with a cavatappi or rigatoni. 
Why do you use reserved pasta water?
Pasta water contains the starch from the cooked pasta which will help the sauce cling to your noodles. It should also be a bit salty and add some flavor as well.
Storage and Reheating
Both the breadcrumb topping and  pumpkin pasta sauce can be made ahead of time and kept in air tight containers in the refrigerator for up to 5 days.
The pumpkin sauce will be thick if you make it ahead of time because you won’t have added the reserved pasta water. 
Reheat the sauce by adding it directly to the hot, drained noodles along with some reserved pasta water.

Substitutions

If you don't have heavy cream on hand. Add ¼ of a cup of cream cheese. Reserve an extra cup of pasta water when you make this substitution in case you need to thin the sauce down more.
You can make this dish vegan by subbing out for non-dairy butter and using unsweetened Almond milk in place of heavy cream. The texture is a bit thinner, but almond milk is a better substitute than coconut milk because of it's neutral flavor.

Nutrition

Calories: 474kcal | Carbohydrates: 46g | Protein: 13g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 308mg | Potassium: 336mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13184IU | Vitamin C: 5mg | Calcium: 194mg | Iron: 4mg