Garlic Pumpkin Sage Pasta with Toasted Pecans
Indulge in the cozy, comforting flavors of Garlic Pumpkin Sage Pasta with Toasted Pecans a rich and creamy fall-inspired dish that’s both elegant and easy to make. This irresistible pasta combines velvety pumpkin sauce, fragrant garlic, and earthy sage, all topped with crunchy toasted pecans for the perfect balance of texture and flavor.
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
Instructions
- 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.