Garlic Pumpkin Sage Pasta with Toasted Pecans is a cozy, flavorful dish perfect for fall or any time you crave rich, autumn-inspired flavors. The creamy pumpkin sauce, infused with garlic and aromatic fresh sage, coats perfectly al dente pasta, while toasted pecans add a delightful crunch and nuttiness.

This recipe strikes a perfect balance between comforting and sophisticated, making it a wonderful vegetarian main course that’s quick enough for weeknights but elegant enough for dinner parties.

Why I Love This Recipe

I love this recipe because it transforms simple pantry ingredients into a rich, flavorful, and satisfying meal. The combination of sweet pumpkin, fragrant sage, and crunchy pecans creates layers of texture and taste that feel indulgent without being heavy. It’s warm, comforting, and perfect for seasonal cooking.

Why This Is a Must-Try Dish

This dish is a must-try because it’s a seasonal showstopper that’s both easy to make and visually appealing. The creamy pumpkin sauce, brightened with garlic and herbs, combined with toasted pecans, makes it a unique twist on classic pasta dishes. It’s a vegetarian recipe that satisfies even the most devoted meat-eaters.

Recipe Overview

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories (Approx.): 450 per serving
Course: Main Course
Cuisine: Italian

Ingredients

• 12 oz (340 g) fettuccine or penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup heavy cream or coconut milk
• 1/2 cup grated Parmesan cheese
• 10–12 fresh sage leaves, chopped
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup pecans, toasted and chopped
• Fresh parsley or additional sage, for garnish

Cooking Directions

Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest.

Prepare the Pumpkin Sage Sauce
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant. Stir in pumpkin puree, cream, and chopped sage. Simmer for 3–4 minutes until heated through. Season with salt, pepper, and red pepper flakes if using.

Combine Pasta and Sauce
Add cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency. Stir in grated Parmesan until smooth.

Add Pecans
Fold in toasted pecans for crunch and extra flavor.

Serve and Garnish
Plate pasta and garnish with additional sage or parsley. Serve immediately.

Step-by-Step Preparation Method

Step 1: Cook Pasta
Boil salted water and cook pasta al dente. Reserve 1/2 cup pasta water.

Step 2: Sauté Garlic
Heat olive oil in a skillet and sauté minced garlic until fragrant.

Step 3: Make Pumpkin Sauce
Add pumpkin puree, cream, and chopped sage to the skillet. Simmer 3–4 minutes. Season with salt, pepper, and optional red pepper flakes.

Step 4: Combine Pasta and Sauce
Toss cooked pasta in the sauce. Adjust consistency with reserved pasta water. Stir in Parmesan cheese.

Step 5: Add Pecans and Serve
Fold in toasted pecans, garnish with parsley or sage, and serve immediately.

How to Serve This Recipe

Serve as a main course with a simple green salad and crusty bread. It pairs beautifully with a crisp white wine such as Sauvignon Blanc or a light Chardonnay.

Recipe Tips

• Use fresh sage for the best aroma and flavor.
• Toast pecans in a dry skillet for a few minutes until fragrant to enhance their flavor.
• Adjust creaminess by using half-and-half or coconut milk for a lighter version.
• Reserve pasta water to achieve the perfect sauce consistency.

Variations

• Protein Addition: Add grilled chicken, shrimp, or sausage for a heartier meal.
• Vegetable Boost: Stir in sautéed mushrooms, kale, or roasted butternut squash for extra texture and flavor.
• Vegan Version: Use coconut cream or cashew cream and skip Parmesan, or use a vegan cheese alternative.
• Spicy Twist: Add a pinch of cayenne or more red pepper flakes for heat.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce.
• Freezing: Not recommended, as the cream-based sauce may separate and the texture of the pasta may be compromised.

Special Equipment Needed

• Large pot for pasta
• Large skillet for sauce
• Wooden spoon or spatula for stirring
• Small skillet for toasting pecans

Frequently Asked Questions

Can I use canned pumpkin?
Yes, canned pumpkin works perfectly. Avoid pumpkin pie filling, which contains added sugar and spices.

Can I make this dish ahead of time?
The sauce can be prepared ahead, but combine with pasta just before serving to maintain texture.

Can I use a different type of pasta?
Yes, penne, rigatoni, or farfalle work well with this sauce.

How can I make it gluten-free?
Use gluten-free pasta in place of regular pasta.

Conclusion

Garlic Pumpkin Sage Pasta with Toasted Pecans is a cozy, flavorful, and visually appealing dish that brings the best of fall flavors to your plate. The creamy pumpkin sauce with fragrant sage and the crunch of toasted pecans creates a comforting yet sophisticated meal that’s perfect for weeknights or special occasions. This recipe is easy to make, versatile, and sure to impress anyone at your table.