Creamy Pumpkin Pasta with Sausage & Sage

Overhead shot of bowl of pumpkin pasta in black bowl.

This Creamy Pumpkin Pasta is ready in under 30-minutes and is so delicious. Pair it with a zippy glass of WillaKenzie Pinot Gris to cut through the richness of the dish for a perfect weeknight meal.

Creamy Pumpkin Pasta is so delicious and perfect for fall! Spaghetti is tossed with a creamy pumpkin sauce that's been flavored with sausage & sage for a delicious dinner that's ready in under 30-minutes. #pumpkinpasta #pasta #30minutemeal #easydinner

Here in Oregon, the rain has started again, but the crisp leaves on the ground and pumpkins sitting outside all our neighbors’ houses just makes this season so warm and inviting.

And, as I’m staring out the window while writing this post, I’m reminded of just how much this creamy pumpkin pasta tastes like fall. It’s basically a comforting hug in a bowl… or a plate, depending on how you like to serve up your pasta. Sometimes you might just eat it straight out of the pot…Regardless of how you choose to dish it up, I’m pretty sure that you’re going to instantly fall in love with this pumpkin pasta. It’s the best.

This year, we missed out on going to Sauvie Island and hitting up the local pumpkin patch. But if you happen to have a pumpkin on hand, and extra time, you can definitely make a homemade pumpkin puree to use in this creamy pumpkin pasta recipe. I took the easy route with this recipe and used canned pumpkin puree.

Pumpkin pasta in skillet.

Why is this the BEST pumpkin pasta?

  • It’s rich and creamy and delicious.
  • It’s laced with smoky, crispy little bits of sausage.
  • It’ll be on your dinner table in under 30 minutes.

I like to top this pasta off with some shavings of parmesan cheese to add a bit more of a nutty, umami note to the dish, along with fresh sage leaves to really boost the autumn flavors.

Feel free to use mild or hot Italian sausage, depending on whether you’re a fan of heat or not. And, of course, you could also make this creamy pumpkin pasta totally vegetarian by omitting the sausage entirely. Leaving the sausage out also makes it more appropriate as a side dish, potentially alongside your Thanksgiving turkey.

Overhead close up of bowl of pasta.

The creamy pumpkin sauce that’s dressed this pasta dish is just begging to be paired with a bright and mineral-driven wine. We need something to help cut through the richness of the dish, but a wine that won’t overpower it either.

I found the perfect match with a Pinot Gris. This 2017 WillaKenzie Estate Pinot Gris is delightfully bright with fantastic minerality, but also has a round finish. It was just the right pairing to lighten the sauce, and complement the fresh sage with its hints of citrus and tropical fruit.

Be sure to call the WillaKenzie tasting room at 503-662-3280 to order your bottle for the holidays.

If you loved this Creamy Pumpkin Pasta I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Overhead shot of bowl of pumpkin pasta in black bowl.

Creamy Pumpkin Pasta

Course: Pasta
Cuisine: Italian
Keyword: pasta, pumpkin pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 1105 kcal
Author: Erin

Creamy Pumpkin Pasta is so delicious and perfect for Fall. Spaghetti tossed with a creamy pumpkin sauce flavored with sausage & sage. It's a delicious dinner that's ready in under 30-minutes. Perfect paired with a zippy glass of Pinot Gris. 

Print

Ingredients

  • 1 Tablespoon olive oil
  • 1 pound bulk sweet Italian sausage
  • 4 cloves garlic minced
  • 1 shallot minced
  • 3/4 cup dry white wine
  • 1 ½ cups canned pumpkin
  • 1 1/2 cup bone broth or chicken broth
  • 2 Tablespoons chopped fresh sage leaves divided (about 4 to 6 sprigs sage)
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • Pinch cayenne pepper
  • Salt and pepper to taste
  • 1 pound spaghetti cooked to al dente
  • 1/2 cup shaved Parmesan cheese for serving

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
  2. Heat a large, deep skillet over medium high heat. Add 1 tablespoon oil to skillet and brown the sausage. Transfer sausage to paper towel lined plate and set aside. Add the garlic and shallot. Saute 3 to 5 minutes until translucent.

  3. Add wine to the pan and reduce by half, about 2 minutes. Add pumpkin, broth and 1 Tablespoon sage and stir to combine. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
  4. Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick. Season with salt and pepper. Serve immediately, topped with parmesan and the remaining sage.

Nutrition Facts
Creamy Pumpkin Pasta
Amount Per Serving
Calories 1105 Calories from Fat 522
% Daily Value*
Total Fat 58g 89%
Saturated Fat 23g 115%
Cholesterol 135mg 45%
Sodium 1270mg 53%
Potassium 862mg 25%
Total Carbohydrates 97g 32%
Dietary Fiber 6g 24%
Sugars 7g
Protein 37g 74%
Vitamin A 296.7%
Vitamin C 13.6%
Calcium 24.6%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

I teamed up with WillaKenzie Estate to bring you this post. As always, all opinions are my own. 

Wine Pairings for Creamy Pumpkin Pasta: 

  • I paired this pumpkin pasta with a WillaKenzie Estate Pinot Gris. It was the perfect wine to balance out the richness of this dish. It would also be amazing paired with a sparkling wine – try Prosecco or Cava.

Bottle of Willakenzie Pinot gris

Looking for more pasta recipes? Be sure to try these too: 

Butter Roasted Tomato Sauce

Side view of plate of pasta

Chicken Linguine with Figs & Goat Cheese

Chicken Linguini with Figs & Goat Cheese in a large skillet, ready to serve.

Gnocchi with Blue Cheese and Frizzled Prosciutto

Skillet filled with gnocchi topped with blue cheese and frizzled prosciutto.

5 comments

  1. Catherine @ To & Fro Fam

    Mmm, I just made pumpkin muffins this weekend and have some leftover pumpkin puree. It will go great in this delicious pasta dish!

    Reply

  2. Pech

    I can totally see serving up that pasta right from the pot it’s so good looking!

    Reply

  3. Mary

    That sounds so warm and comforting. I have a pumpkin on my counter I was going to do a pumpkin risotto with, but this sounds easier and more family friendly! Hmmm. Perhaps it will be on our table this evening 🙂

    Reply

  4. Waz

    I’m not a huge pumpkin fan, but your recipe looks good and comforting. Maybe I’ll have to give pumpkin another chance and give this dish a whirl!

    Reply

  5. Hillary Knudsen

    This looks so creamy and delicious! This is right up my alley on a weekend night. I love that you paired it with a crisp pino gris! Most of the time in the winter I reach for a glass of red, but it makes so much more sense to pair heavy dishes like this to balance it out.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.