Description
A small-batch, weeknight-friendly creamy pumpkin alfredo pasta with crispy sage that yields exactly two servings, using pantry staples and coming together in just 25 minutes.
Ingredients
Scale
- 8 ounces (225g) pasta (penne, rigatoni, or farfalle)
- 1 tablespoon salt (for pasta water)
- 1/2 cup (120g) 100% pure pumpkin puree
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 10–12 fresh sage leaves
- 1 teaspoon olive oil
Instructions
- Mince garlic, grate Parmesan, and measure pumpkin and cream.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Before draining, reserve 1/2 cup of pasta water, then drain pasta.
- While pasta cooks, heat olive oil and butter in a small skillet over medium heat. Add sage leaves and fry for 60-90 seconds until crispy. Remove with a slotted spoon and set aside on a paper towel.
- Reduce skillet heat to medium-low. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in pumpkin puree and simmer gently for 2 minutes to cook out raw taste.
- Stir in heavy cream and bring to a gentle simmer.
- Remove skillet from heat. Gradually add grated Parmesan, stirring constantly until melted and smooth. Add splash of reserved pasta water if too thick. Season with salt and pepper.
- Add drained pasta to the sauce and toss to coat evenly. Add more pasta water if needed for consistency.
- Serve immediately, topped with crispy sage leaves and extra Parmesan.
Notes
Use 100% pure pumpkin puree, not pie filling. Grate Parmesan from a block to avoid grainy sauce. Always remove pan from heat before adding cheese to prevent separation. Save starchy pasta water to help emulsify the sauce. This recipe does not freeze well due to the dairy content.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 480
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 3
- Protein: 18
Keywords: pumpkin alfredo, small batch dinner, weeknight pasta, creamy pumpkin sauce, crispy sage, easy pasta recipe, no leftovers