Creamy Pumpkin Sage Pasta. 8 simple ingredients and on your table in under 30 minutes.
Recipe Contributor – Chickpeas N Chiaseeds (Instagram)
While you’re scraping out the middle of a pumpkin to make a Jack-O-Latern, it’s hard to image pumpkin and pasta ever being two things that would go together. I mean, all that gooey “stuff” from the pumpkin made into a creamy sauce? But it can and fortunately you can even make it easier and buy canned pumpkin!
And then enters Sage.
The aroma of sage ALWAYS makes me think of Thanksgiving and stuffing. As a child, our stuffing was a typical cornbread stuffing with onion, celery, and sage. To me, it’s just not Thanksgiving if the stuffing or at least one of the dishes doesn’t have at least a little sage mixed in.
Sage can easily be grown, if you’re into growing your own herbs. I love to grow my own herbs. It’s so nice to be able to pinch a few fresh leaves off a plant and mix them into whatever culinary concoction I’m trying to originate at the moment. And living in Texas, a lot of herbs are easily grown, although when it gets really hot I have to bring a several of mine inside. Other than rosemary. Rosemary grows year round here and is very prolific.
And who doesn’t love pasta? I seriously consider it one of the smartest culinary inventions of all time. It’s versatile, easy to prepare, and absolutely delicious.
So what a smart idea to use a seasonal spice like sage and mix it with pumpkin and pasta. Cody makes this simple yet tasty recipe Creamy Pumpkin Sage Pasta out of the seasonal tastes and it’s delicious!
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Creamy Pumpkin Sage Pasta
- Cook (according to package directions) while making the sauce. Drain and set aside.
Pumpkin Sage Sauce
- Mix all ingredients in a large pan and cook over medium low heat. Stir often.
- Once sauce is your desired consistency, add and combine drained pasta.