This pumpkin pasta is so quick and easy and the sauce is a NO-COOK SAUCE. How awesome?! This comes together so quickly and the sauce is a lightened up creamy sauce. Only 1/4 cup of half and half in the entire recipe. The rest is milk and delicious pumpkin pureé and a touch of marscapone cheese and pasta water, my secret weapon for all lighter creamy sauces.
This is probably one of my last of the season, maybe even last pumpkin recipe. It is probably my favorite though. I’ve been eating it all week and looooving it.
Sage is definitely one of my favorite herbs. I can’t get enough of it in all of my fall dishes and salads. My favorite thing to do EVER is make sage brown butter. I made it the other night and tossed Trader Joe’s Pumpkin Ravioli in it and added some roasted squash and veggies. To die for.
And parm. Can’t forget the parm. Goes in all my pastas no matter what.
1 lb. spaghetti or pasta of your choice
1 c. canned pumpkin pureé
4 oz. marscapone cheese
10-12 fresh sage leaves, chopped
1/2 c. whole milk
1/4 c. half and half
1/4 c. pasta water (water reserved from pasta after cooking..I just scoop some out with a coffee mug before I drain it)
1/3 c. freshly grated parmesan cheese + more for serving
1/8 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. chopped hazelnuts, toasted (I toast mine in a dry skillet for a few minutes until golden)
Bring a large pot of water to boil for pasta. While water is heating up, make the sauce. In a medium bowl, whisk together the pumpkin, marscapone, milk, half and half, parm, nutmeg, salt, and pepper. Set aside.
Cook the pasta, and before draining, reserve 1/4 c. + a little more if needed. Add pasta water into sauce, and whisk to combine. Put pasta back into pot immediately, and pour sauce over while still hot. Toss together, adding a little more pasta water or milk if needed. Toss with more parm if desired, and add in chopped sage and hazelnuts.