Creamy Pumpkin Pasta with Sausage and Sage Recipe

If you’re anything like me and love a cozy, comforting dish with a twist, then this Creamy Pumpkin Pasta with Sausage and Sage Recipe is going to become your new favorite. It’s rich, hearty, and just the right balance of savory and sweet – perfect for those chilly evenings when you want something that feels special but is still totally doable. Trust me, once you try this recipe, you’ll see why it’s been a game-changer in my kitchen.

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Ingredients You’ll Need

The magic of this Creamy Pumpkin Pasta with Sausage and Sage recipe really comes down to the quality ingredients working in harmony. Fresh sage is a standout here, and don’t be shy about using good Parmesan – it makes all the difference. Plus, turkey sausage keeps things lighter while still packing plenty of flavor.

• Linguine or Fettuccine: Choose your favorite long pasta shape to hold onto that luscious sauce.
• Ground Turkey: I prefer lean 93/7 variety for a nice balance of flavor and less grease.
• Fresh Sage: Fresh is best here; if you can’t find it, ground sage works as a substitute but use sparingly.
• Garlic Powder & Italian Seasoning: These spice staples boost the sausage seasoning effortlessly.
• Dried Fennel: This little addition adds a subtle, almost sweet flavor that enhances the sausage mix.
• Butter and Olive Oil: Both are essential for a rich, silky sauce base.
• Garlic Cloves: Fresh minced garlic makes all the difference; it infuses the sauce with warmth.
• All-Purpose Flour: Used to thicken the sauce; gluten-free flour can be swapped if needed.
• Whole Milk: The creaminess comes from this, though you can use any milk you prefer.
• Canned Pumpkin Puree: Make sure it’s pure pumpkin and not pie filling for the best taste and texture.
• Tomato Paste: Adds depth and a hint of umami to the sauce.
• Spinach: This fresh green adds color, texture, and a little health boost to the dish.
• Parmesan Cheese: Grated Parmesan folds right into the sauce and finishes the dish perfectly.

Variations

I love playing with this Creamy Pumpkin Pasta with Sausage and Sage recipe depending on the season or what’s in my pantry. Feel free to swap out ingredients and make it your own — it’s very forgiving and still fabulous.

• Swap the Sausage: I’ve tried spicy Italian sausage or even chorizo for a kick, and it totally works if you want more heat.
• Go Vegetarian: Replace sausage with sautéed mushrooms or crumbled tofu for a meat-free version that still shines.
• Non-Dairy Option: Use almond or oat milk and vegan butter, plus skip the Parmesan or use nutritional yeast.
• Pasta Choices: Gluten-free or whole wheat pastas are great alternatives and keep the dish hearty.

How to Make Creamy Pumpkin Pasta with Sausage and Sage Recipe

Step 1: Cook the Pasta and Prepare the Sausage

Start by cooking your pasta according to the package instructions. Be sure to save about ¼ cup of the pasta water before draining – this will help loosen your sauce later. While the pasta cooks, heat a large skillet over medium-high heat and spray generously with cooking spray. Add the ground turkey along with sage, garlic powder, Italian seasoning, fennel, salt, pepper, and if you like a little heat, a pinch of red pepper flakes. Use a spatula to break the meat into small pieces and cook until it’s no longer pink, about 7 minutes. Once done, transfer the cooked sausage and any flavorful juices to a bowl – you’ll add them back at the end. This step sets the foundation of flavor, so don’t rush it!

Step 2: Build the Pumpkin Sage Sauce

Lower the heat to medium and return the skillet to the stove. Add the olive oil, butter, minced garlic, and fresh sage. Stir frequently and cook for 2-3 minutes until fragrant – garlic should be golden but not burnt. Next, sprinkle in the flour and whisk constantly for another 2 minutes; this cooks out the raw flour taste and thickens the sauce. Now, increase heat to medium-high and slowly whisk in the milk, keeping things smooth as it thickens over 3-4 minutes. The sauce will start looking velvety, and then you’ll whisk in the pumpkin puree, tomato paste, Italian seasoning, onion powder, salt, pepper, and just a touch of nutmeg that brings out the warm fall vibes. Stir in the fresh spinach and that reserved pasta water to loosen the sauce slightly, letting the spinach wilt gently for a couple of minutes – this step is a lovely fresh contrast to the rich sauce.

Step 3: Put It All Together

Time to combine! Add the cooked sausage and its juices back into the sauce, stirring to distribute all those delicious flavors evenly. Stir in the Parmesan cheese until it melts and creates a creamy finish that ties everything together. Taste your sauce and adjust the seasoning as needed – sometimes that little extra salt or pepper makes all the difference. Finally, add the cooked pasta directly to the skillet and toss everything gently but thoroughly so every noodle is coated in that luscious pumpkin sauce. If you feel it’s too thick, a splash of pasta water does wonders.

Serve your pasta piping hot, garnished with extra Parmesan, chopped fresh sage, and a sprinkle of nutmeg for that final wow factor. I absolutely love how this turns out — it’s like fall comfort food in its best form.

How to Serve Creamy Pumpkin Pasta with Sausage and Sage Recipe

Garnishes

I like to keep the garnishes simple but bold – extra grated Parmesan is a no-brainer, but fresh chopped sage sprinkled on top brightens everything up and adds a lovely herbal note. Just a light dusting of freshly grated nutmeg on each bowl really rounds out the warm flavors and smells divine.

Side Dishes

When serving this creamy pasta, I often reach for a crisp green salad to balance the richness – something like arugula with lemon vinaigrette or a simple mixed green salad with toasted walnuts. Garlic roasted green beans or a fresh, crunchy cucumber salad also pair beautifully and keep the meal feeling fresh.

Creative Ways to Present

For special occasions, I love serving the pasta in individual ramekins or mini cast iron skillets – it looks rustic and charming. Adding a sprig of fresh sage on top gives it an elegant, restaurant-quality vibe. Sometimes I swirl a touch of extra virgin olive oil or drizzle some chili oil for a pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and it keeps well for about 3-4 days. Since the sauce is creamy, I find it’s best to add a splash of milk or pasta water when reheating to refresh the texture so it doesn’t get too thick or dry.

Freezing

I have frozen this pumpkin pasta before, but I recommend freezing it without the pasta—freeze the sauce and sausage mixture separately. When you’re ready, thaw it gently and toss with freshly cooked pasta for best texture and flavor.

Reheating

To reheat, warm the pasta and sauce gently in a pan over medium-low heat, stirring often and adding a splash of milk or pasta water to loosen the sauce. Microwave works too, but watch closely to avoid drying it out. A gentle reheat keeps it creamy and delicious like the first time.

FAQs

Final Thoughts

This Creamy Pumpkin Pasta with Sausage and Sage recipe holds a special place in my heart because it combines simple ingredients in a way that feels both nourishing and indulgent. It’s perfect for dinner when you want something comforting but a little different than your usual pasta fare. I hope you enjoy making it as much as I do, and that it becomes a staple in your rotation just like it has in mine.

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