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Creamy Pumpkin Sage Pasta

Pumpkin pasta perfect for a chilly autumn evening!

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Fall, Winter
Description

This creamy and comforting dish features a sage pumpkin sauce with the warmth of nutmeg and cinnamon.  Top it with sauteed mushrooms and crispy sage leaves.  It's Fall on a plate!

Ingredients
    For the Mushrooms
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, rough chopped
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried Italian seasoning
  • 1/8 teaspoon paprika
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon black pepper
  • red pepper flake to taste (optional)
  • 1-2 tablespoons toasted walnuts, rough chopped (optional)
    • For the Pasta and Pumpkin Sauce
  • 8 oz pasta (such as Pappardelle)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion, diced
  • 6 cloves garlic, chopped
  • 10 fresh sage leaves, chopped
  • 14 oz coconut milk
  • 14 oz pure pumpkin puree
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • pinch cayenne pepper (optional)
  • 12 fresh sage leaves, for garnish
  • roasted, salted pepita seeds, for garnish
  • shaved Parmesan cheese, for garnish
Instructions
    To get a better understanding of the timing involved, be sure to read the entire recipe carefully before you start to identify which steps can be done simultaneously.
    For the Mushrooms
  1. 1

    In a medium skillet, sauté the onions in 1 T extra virgin olive oil over medium heat.  After a couple minutes, mix in the chopped garlic and mushrooms.  Continue cooking until the mushrooms begin to soften and give off some of their liquid.

  2. 2

    Once the mushrooms start to soften, stir in the dried spices.  Cook for a few more minutes to bring out the aromatics of the spices.  Your nose will tell you when that's happening!

  3. 3

    Reduce the heat to medium-low.  Stir in the chopped fresh sage and walnuts, if using.  Cook until the mushrooms have given off almost all of their liquid, stirring occasionally. 

    You can start the pumpkin sauce now (step 5).

  4. 4

    Turn the heat under the mushrooms to low as you cook the pasta and finish the sauce. 

    You want the mushrooms to still have some moisture when it's time to plate, so you may want to turn the heat off entirely and put a lid on the pan to help prevent them from drying out. 

    Tip:  If you prefer, you can prepare the mushrooms in advance and warm them up when ready to use.

    5. For the Pasta and Pumpkin Sauce
  5. 5

    While the mushrooms cook down, start the pumpkin sauce.  In a large skillet, sauté the onions in 2 T extra virgin olive oil over medium heat until they become tender and translucent.

    This is also a good time to put a pot of water on to boil for the pasta.

  6. 6

    Have your opened can of coconut milk nearby.  Stir in the garlic and chopped fresh sage.  Cook until the garlic just turns golden.  That might take only a minute or so.  As soon as you see that color, carefully stir in the coconut milk.  This will prevent the garlic from burning.

  7. 7

    Stir in the pumpkin puree and seasoning to complete the sauce.  Continue cooking the sauce, stirring occasionally.  Lower the heat if the sauce begins to splatter.  Don't boil the sauce, just warm it through.  Taste and adjust seasonings as needed.

  8. 8

    When ready, add the pasta to the boiling water.  Cook the pasta to al dente, according to the instructions on the package. 

    Drain the pasta, reserving a cup of the pasta water, and add the pasta to the skillet with the pumpkin sauce. 

  9. 9

    Gently mix the pasta into the sauce.  I find that tongs work well to gently lift and turn strands of long pasta over and into the sauce.

    If the sauce is too thick, add some of the reserved pasta water a little at a time to loosen it up until you reach the consistency you desire.

  10. 10

    To plate, place 1/4th of the pasta onto a dinner plate, top with some of the warm mushrooms, shaved Parmesan cheese (or leave it off to keep the dish vegan), pepitas and a few crispy sage leaves.  Repeat for the remaining plates.  Serve immediately!

    For the crispy sage leaves: Pour 1 T of extra virgin olive oil into a skillet set over medium heat. When the oil is hot enough to easily coat the pan when swirled, add the 12 fresh sage leaves and fry them for a minute or so. Turn the leaves over and fry on the other side until they are crispy. Remove from the pan and drain on a paper towel. Sprinkle lightly with salt. You can make the crispy sage leaves ahead of time in the same skillet you will use for the mushrooms or pumpkin sauce - no extra pan to wash!

Nutrition Facts

Servings: 4 ServingCalories:594kcalTotal Fat:37gTrans Fat: 0gSodium:900mgTotal Carbohydrate:58gDietary Fiber: 9gSugars: 5gProtein:13gVitamin C: 4mgCalcium: 55mg

Note

To ensure an efficient cooking experience, I prefer to practice mise en place, which roughly translates to "everything in its place." This means gathering the pots/pans needed to prepare the dish, collecting, measuring, and chopping ingredients, and organizing items ahead of cooking so they are within reach when needed. I highly recommend this organized approach, as it aids in time management.

There are definitely dishes that allow for ingredients to be prepped along the way while other components are cooking, but this dish greatly benefits from having everything prepped before you begin.

Keywords: vegetarian, vegan adaptable, pumpkin, sage, mushrooms, coconut milk
Read it online: https://eyeonflavor.com/recipe/creamy-pumpkin-sage-pasta/