Get ready for a taste of fall magic! Dive into comfort with our Creamy Pumpkin Sage Pasta, where velvety pumpkin sauce meets fragrant sage, creating a symphony of seasonal flavors.
Why I Love This Recipe
This recipe holds a special place in my heart because it captures the essence of fall in every bite.
The warmth of the pumpkin sauce, the aromatic sage, and the satisfying chew of homemade tagliatelle come together in perfect harmony.
It’s a dish that feels like a hug from the inside out, and crafting it from scratch brings a sense of accomplishment that’s truly rewarding.
Why You’ll Love This Recipe
▪️ This is a warm, cozy meal that shouts “fall” with every bite – that’s what this pumpkin pasta delivers.
▪️ If you’re curious about tasting autumn on your plate, the blend of pumpkin and sage is an unforgettable journey.
▪️ You’ll be amazed at how a few simple steps can lead to a restaurant-worthy dish right in your kitchen.
▪️ This pasta is like a cuddle for your taste buds, bringing together creamy, savory, and a touch of sweetness.
Helpful Kitchen Tools
Ingredients
For the Pasta:
▪️ 2 cups all-purpose flour: This is the base for our homemade pasta, giving it that perfect chewiness.
▪️ 3 large eggs: Eggs add richness and bind the flour together to create the pasta dough.
▪️ Pinch of salt: Just a bit to enhance the overall flavor of the pasta.
For the Pumpkin Sauce:
▪️ 1 cup pumpkin puree (canned or homemade): This is the heart of our sauce, bringing in the cozy taste of autumn.
▪️ 1/2 cup heavy cream: Creaminess galore! It makes our sauce velvety and indulgent.
▪️ 1/2 cup chicken or vegetable broth: This adds a savory depth that balances the sweetness of pumpkin.
▪️ 1/4 teaspoon nutmeg: A sprinkle of nutmeg gives a warm, aromatic hug to the sauce.
▪️ Salt and pepper to taste: These everyday heroes season the sauce to perfection.
For the Sage Butter:
▪️ 1/4 cup unsalted butter: Butter makes everything better, and here it carries the delightful sage flavor.
▪️ Handful of fresh sage leaves: These fragrant leaves bring an earthy note that dances with the pumpkin.
▪️ Salt to taste: A dash of salt enhances the herbal goodness of the sage.
Making Of Creamy Pumpkin Sage Pasta
Making the Pasta:
STEP 1: On a clean surface, create a mound with the flour. Make a well in the center and crack the eggs into it. Add a pinch of salt. Gently beat the eggs with a fork, gradually incorporating the flour until a dough forms.
STEP 2: Knead the dough for about 5 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
STEP 3: Using a rolling pin, roll out the dough into a thin sheet. Dust with flour as needed. Roll the sheet into a cylinder and slice it into thin ribbons to create the tagliatelle.
Making the Pumpkin Sauce:
STEP 4: In a saucepan, combine the pumpkin puree, heavy cream, broth, nutmeg, salt, and pepper. Simmer over low heat for about 5 minutes, stirring occasionally.
STEP 5: Using an immersion blender or a regular blender, carefully blend the sauce until smooth and velvety. Adjust seasoning if needed.
Making the Sage Butter:
STEP 6: In a skillet, melt the butter over medium heat. Add the fresh sage leaves and let them sizzle for a minute until fragrant and the butter is golden.
STEP 7: Toss the cooked tagliatelle in the pumpkin sauce until evenly coated. Serve portions with a drizzle of sage-infused butter on top.
Tips and Techniques
▪️ Give your pasta dough a good knead; it makes it stretchy and perfect for tagliatelle.
▪️ Toss in sautéed spinach or kale for extra taste and color, and it’s a bit healthier too!
▪️ Fresh sage is like the superhero here. Let its flavor shine in your butter sauce; it’s a game-changer.
▪️ Use whole wheat flour instead of regular for nuttier and healthier pasta.
▪️ Keep leftovers in a sealed container in the fridge. Warm it up gently when you’re ready to enjoy it again.
Serving Size
This hearty Homemade Autumn Tagliatelle Pasta recipe is perfect for sharing with 4 hungry folks or as a side dish for 6. Enjoy the autumn goodness together!
Serving Suggestions
▪️ Sprinkle Parmesan or Pecorino cheese on your pasta for a rich twist that mixes with pumpkin and sage for comfort.
▪️ Make it fancy with extra sage leaves as garnish, like an autumn hat.
▪️ Try a side salad with greens if you’re feeling adventurous; it adds a satisfying crunch.
▪️ Don’t forget warm garlic bread on the side; it’s like a cozy hug for your pasta.
▪️ Use it as a side dish with roasted chicken or grilled sausages for a hearty family meal.
Variations
▪️ Make your dish special with roasted butternut squash or sautéed mushrooms for a rich, earthy flavor.
▪️ Add a pinch of cinnamon or red pepper flakes to the pumpkin sauce for extra warmth and kick.
▪️ Boost texture with toasted pine nuts or chopped walnuts, bringing a satisfying crunch to your creamy sauce.
▪️ Experiment with fresh herbs like thyme or rosemary to add complexity and depth to your dish.
Storage Tips
After savoring this delightful pasta, if you find yourself with leftovers, worry not! Pop them into an airtight container and store them in the fridge for up to 2 days. When you’re ready for another flavorful round, gently warm it on the stove or in the microwave. Remember, reheating with care keeps the deliciousness intact.
FAQ’s
Q. Can I use whole wheat flour for the pasta?
Absolutely! Whole wheat flour adds a nutty flavor and extra nutrients to the pasta.
Q. Can I freeze the pumpkin sauce?
Yes, you can freeze the pumpkin sauce in a freezer-safe container for up to 3 months. Thaw and reheat gently before using.
Q. Can I substitute dried sage for fresh sage?
While fresh sage provides the best flavor, you can use dried sage in a pinch. Start with a smaller amount, as dried sage is more potent.
Pumpkin Sage Pasta
Ingredients
For the Pasta:
- 2 cups all-purpose flour
- 3 large eggs
- Pinch of salt
For the Pumpkin Sauce:
- 1 cup pumpkin puree canned or homemade
- ½ cup heavy cream
- ½ cup chicken or vegetable broth
- ¼ teaspoon nutmeg
- Salt and pepper to taste
For the Sage Butter:
- ¼ cup unsalted butter
- Handful of fresh sage leaves
- Salt to taste
Instructions
Making the pasta:
- On a clean surface, create a mound with the flour. Make a well in the center and crack the eggs into it. Add a pinch of salt. Gently beat the eggs with a fork, gradually incorporating the flour until a dough forms.
- Dough: Knead the dough for about 5 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
- Using a rolling pin, roll out the dough into a thin sheet. Dust with flour as needed. Roll the sheet into a cylinder and slice into thin ribbons to create the tagliatelle.
Making the Pumpkin Sauce:
- In a saucepan, combine the pumpkin puree, heavy cream, broth, nutmeg, salt, and pepper. Simmer over low heat for about 5 minutes, stirring occasionally.
- Using an immersion blender or a regular blender, carefully blend the sauce until smooth and velvety. Adjust seasoning if needed.
Making the Sage Butter:
- In a skillet, melt the butter over medium heat. Add the fresh sage leaves and let them sizzle for a minute until fragrant and the butter is golden.
- Toss the cooked tagliatelle in the pumpkin sauce until evenly coated. Serve portions with a drizzle of sage-infused butter on top.
Notes
- Add sautéed spinach or kale for color and nutrition.
- Patiently knead pasta dough for perfect texture.
- Fresh sage is crucial for flavorful sage butter.
