To say I am obsessed with this creamy pumpkin pasta would be an understatement! It’s got the same cheesy, eggy sauce as a carbonara, but with all the best flavors of fall. I’m using canned pumpkin, mascarpone cheese, lots of fresh sage, and a hint of ground cinnamon to flavor the sauce, but it’s the addition of egg yolks that gives the pasta a luscious, velvety smooth texture. Swoon!
Did I mention it’s on the table in just 25 minutes?! You can use any shape of pasta you like, but I’m fond of the rigid, zig-zaggy mafaldine which is oh so twirlable on a fork. Begging you to use fresh sage, it’ll make all the difference in the world (though a spoonful of sage and walnut pesto would also work!).
Pumpkin lovers (honestly, even pumpkin haters!) will go crazy for this one.
If you love the flavors in this easy pasta recipe, try my Creamy Pumpkin Polenta, these Butternut Squash Lasagna Roll Ups, or everyone’s favorite Butternut Squash Carbonara next!
What You’ll Need
- Mafaldine pasta or whichever pasta shape you like best.
- Unsalted butter
- Canned pumpkin purée: you can’t beat the convenience of canned pumpkin! To use fresh pumpkin, simply roast or steam, then blend until smooth. You’ll want to adjust the seasoning to taste.
- Mascarpone cheese and freshly grated Parmesan cheese
- Fresh sage leaves (I don’t recommend dried sage for this recipe)
- Ground cinnamon
- Egg yolks: The egg yolks add extra creaminess and richness, but you can skip them if needed. The sauce will still be delicious, just slightly less silky.
- Kosher salt, black pepper, and flaky sea salt
What’s the best shape of pasta to use?
If mafaldine isn’t available, try using fettuccine, pappardelle, or a tube-shaped pasta such as penne rigate or rigatoni. Any pasta that can hold onto a creamy sauce will work well.
Directions
- Cook the pasta in a large pot of salted boiling water until al dente. Before draining, be sure to reserve some of the pasta water, which we’ll add back into the sauce.
- Brown butter in a large pan, then whisk in canned pumpkin purée until smooth and creamy.
- Add the cooked pasta along with mascarpone cheese, grated Parmigiano Reggiano cheese, chopped sage leaves, a pinch of ground cinnamon, and some of the reserved pasta cooking water.
- Stir well to thoroughly coat, then add a couple of fresh egg yolk. Stir vigorously to incorporate into the sauce. Taste, adjust seasoning, then divide between bowls, drizzle with a little extra virgin olive oil, and garnish with freshly cracked black pepper and flaky sea salt
Ari’s Best Tips!
- Browning the butter: Be patient when browning the butter. It only takes a few minutes, but it’s crucial to achieving that deep, nutty flavor.
- Mixing in the egg yolks: Make sure to remove the skillet from the heat before adding the egg yolks to prevent them from scrambling. Stirring vigorously helps to create a smooth, creamy sauce.
- Adjusting the consistency: If the sauce becomes too thick, the reserved pasta water is your best friend. Add it gradually to loosen the sauce without diluting the flavor.
Make-Ahead, Leftovers, & Storage
In my humble opinion, most pasta dishes taste even better the next day. Which means you should absolutely make this creamy pumpkin pasta today and enjoy it tomorrow! If needed when reheating, you can add a splash of milk, cream, or a couple tablespoons of butter to help bring back the sauce’s creamy consistency. Stir until warmed through.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- It’s best enjoyed fresh or within a few days of making it.
Serving Suggestions
First, I’m going to recommend some crusty garlic bread on the side because obviously. But beyond that, you could serve this pumpkin pasta recipe with an easy salad. No cook would be my preference! Try my 5-minute arugula salad or this easy kale and Brussels sprouts salad. Both simple, both delicious!
For a salad with a little more oomph, you could try my warm roasted vegetable farro salad, a fall and winter staple in our house!
Perfect for autumn, ready in less than a half hour, and truly just the best use for canned pumpkin. I am obsessed and cannot wait to hear what you think!
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Impossibly Creamy Pumpkin Pasta with Sage
Video
Ingredients
- 1 lb dried mafaldine pasta
- Kosher salt
- 4 Tbsp unsalted butter
- ½ cup canned pumpkin purée
- ½ cup mascarpone cheese
- ¼ cup grated Parmesan, plus more for serving
- 2 Tbsp sage leaves, finely chopped
- Pinch of ground cinnamon
- 2 large egg yolks
- Freshly ground black pepper
- Extra virgin olive oil for serving
- Flaky sea salt for serving
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil. Season generously with a couple tablespoons of Kosher salt, then add the pasta. Cook according to package directions until al dente. Before draining, reserve about ½-1 cup of the cooking liquid. Drain the pasta over a colander. While the pasta cooks, make the sauce.
- Make browned butter. Add 4 Tbsp of unsalted butter to a large pan with deep sides set over medium heat. Cook, stirring occasionally, until the butter turns foamy and is a deep golden brown color, about 3-5 minutes.
- Add the pumpkin. To the browned butter, add ½ cup canned pumpkin purée. Cook, stirring occasionally, until well mixed and homogenous, about 3 minutes.
- Add the pasta. To this, add the cooked, drained pasta, ½ cup mascarpone cheese, ¼ cup grated Parmesan, 2 Tbsp chopped sage leaves, a pinch of ground cinnamon, and about ½-⅔ cup of the reserved pasta water. Adjust the heat to medium, then stir until very well mixed.
- Stir in egg yolks. Turn the heat off, then add 2 large egg yolks to the pasta and stir vigorously to incorporate into the sauce. Taste, adjust seasoning, adding Kosher salt as needed, then transfer to serving bowls. Drizzle each with a little high-quality extra virgin olive oil and a generous pinch of flaky sea salt. Top with lots of freshly cracked black pepper and additional grated or shaved Parmesan. Enjoy!
Notes
- Most pasta dishes taste even better the next day. You can make this pasta today and enjoy it tomorrow! If needed when reheating, add a splash of milk, cream, or a couple tablespoons of butter to help bring back the sauce’s creamy consistency. Stir until warmed through.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- It’s best enjoyed fresh or within a few days of making it.
- Yes, you can substitute canned pumpkin with butternut squash if preferred. I often use leftover mashed butternut squash as the base of fall pastas and it’s delicious.
Nutrition
Photography by: Megan McKeehan
Absolutely delicious. It was perfectly creamy, perfectly pumpkiny and just so good.
(Review provided by an employee of wellseasonedstudio.com.)
My current favorite fall paste by a long shot! Yay! xo, Ari
Fantastic. Cooked down some seasoned ground pork sausage to add some protein! Will make again
Thanks!
That sounds like the perfect addition — love sausage and pumpkin together! Cheers, Ari
My husband and I both have an egg allergy, but this looks so good! Is it possible to substitute with something else or leave them out?
Hi Colleen! You can certainly replace the egg yolks with with heavy cream or extra mascarpone cheese, but note that the texture won’t be the quite the same. You should make the recipe work for you, and it’ll still be totally delicious! Let me know if you give it a try. Cheers, Ari