Impossibly Creamy Pumpkin Pasta with Sage
My Creamy Pumpkin Pasta is undeniably comforting and perfect for fall. It's got a rich, velvety sauce made with mascarpone and Parmesan cheeses, lots of fresh sage, and even a touch of cinnamon. The trick is to vigorously stir in a few egg yolks right at the end to make the most luscious sauce that coats every ribbon of pasta.
Servings: 6 servings
Calories: 498kcal
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
Calories: 498kcal | Carbohydrates: 60g | Protein: 14g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 93mg | Potassium: 235mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3791IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg
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