Creamy Pumpkin Sage Fettuccine

The first time a crisp breeze carried the scent of fall through an open window, I found myself craving something warm and comforting. That memory takes me straight back to my grandmother’s kitchen, where she stirred together what she fondly called “autumn pasta.” Little did I know then, I was watching the beginnings of my forever favorite creamy pumpkin sage fettuccine. The buttery sage, sweet pumpkin, and silky cream blended like the very essence of autumn on a plate.

This recipe doesn’t rely on fuss or flair, just honest flavors and heart. It’s the kind of meal that fills your home with comfort and gathers everyone close without trying. You don’t need culinary training to pull off something this good I promise.

So, tie on an apron and let’s make it together.

Why You’ll Love This Creamy Pumpkin Sage Fettuccine

This pumpkin pasta hits all the right notes for busy weeknight dinners and special occasions alike. First, it comes together in under 30 minutes, which means you can have something that tastes like you’ve been cooking all day without actually spending all day in the kitchen.

The sage butter sauce creates this incredible aroma that’ll have your family asking “what’s cooking?” before you’re even halfway done. Most importantly, this recipe uses simple ingredients you can find at any grocery store no hunting down specialty items or breaking the bank.

What really makes this dish shine is how the creamy pumpkin sauce balances sweet and savory perfectly. The pumpkin brings natural sweetness while the sage adds that earthy, almost nutty flavor that screams autumn comfort food.

What You’ll Need

The beauty of this Creamy Pumpkin Sage Fettuccine lies in its simplicity. Here’s what I always reach for when making this fall pasta dish:

• Fettuccine pasta – The wide, flat noodles are perfect for holding onto that creamy sauce. You can substitute with pappardelle or even rigatoni if that’s what you have on hand.
• Butter – This is where the magic starts. As it melts and browns slightly with the sage, it creates the most incredible base for our sauce.
• Fresh garlic – I always use fresh cloves, minced fine. It adds that aromatic foundation that makes everything taste better.
• Fresh sage – If you can find it, fresh sage is worth seeking out. It becomes crispy and fragrant when it hits that warm butter.
• Canned pumpkin puree – Make sure you grab plain pumpkin, not pumpkin pie filling. We want that pure, earthy sweetness.
• Half and half or heavy cream – This creates the silky, luxurious texture that makes this pasta so comforting.
• Parmesan cheese – Freshly grated is always best, but I won’t judge if you use the pre-grated stuff in a pinch.
• Salt and black pepper – Simple seasonings that let all those beautiful flavors shine through.

Let’s Make Creamy Pumpkin Sage Fettuccine Together

Cook with feeling, not just timing that’s my motto. Here’s how we’ll create this autumn comfort food:

1. Start the pasta in a large pot of generously salted boiling water. Cook for about 8 minutes or until tender. Don’t worry about getting it perfectly al dente – we want it just tender since it’ll finish cooking in the sauce.
2. Create the sage butter by melting butter in a large skillet over medium heat. Add the chopped sage and minced garlic, cooking for about a minute. You’ll know it’s ready when your kitchen smells absolutely incredible.
3. Build the sauce by stirring in the pumpkin puree and half and half. This is where the magic happens – watch as everything comes together into this beautiful orange cream. Add the parmesan, salt, and pepper.
4. Let it simmer for 3-5 minutes. The sauce will thicken slightly and all those flavors will meld together beautifully.
5. Bring it all together by adding the cooked pasta to the sauce. Toss everything gently, stirring occasionally. If the sauce seems too thick, add a splash more cream until you reach your desired consistency.
6. Finish with love by topping with fresh sage leaves and extra parmesan. This smells like home.

Serving Suggestions

This creamy pumpkin fettuccine is beautiful on its own, but here are some of my favorite ways to make it even more special. Serve it alongside a simple arugula salad with lemon vinaigrette the peppery greens cut through the richness perfectly.

For special occasions, I love adding some crispy pancetta or prosciutto for a salty contrast. During the holidays, a sprinkle of toasted pine nuts adds wonderful texture and makes it feel extra festive.

If you’re feeding a crowd, this pairs beautifully with roasted vegetables like Brussels sprouts or butternut squash. The flavors complement each other and create a complete autumn feast.

Make It Your Own

The wonderful thing about this sage Creamy Pumpkin Sage Fettuccine recipe is how adaptable it is. Here are some variations I’ve tried and loved:

• Protein additions – Grilled chicken, Italian sausage, or even roasted chickpeas turn this into a complete meal
• Dairy-free version – Substitute coconut cream for the half and half and use nutritional yeast instead of parmesan
• Extra vegetables – Sautéed mushrooms, roasted butternut squash, or wilted spinach all work beautifully
• Spice it up – A pinch of red pepper flakes or some freshly grated nutmeg adds wonderful depth

Kitchen Tips & Tricks

Storage & Make-Ahead Tips

This Creamy Pumpkin Sage Fettuccine pasta keeps beautifully in the refrigerator for up to three days. Store it in an airtight container and reheat gently on the stovetop with a splash of cream or milk to bring back that silky texture.

While I don’t recommend freezing the finished dish, you can make the sauce ahead and freeze it for up to three months. Just cook fresh pasta when you’re ready to serve and combine them together.

For busy weeknights, you can prep all your ingredients in the morning – mince the garlic, chop the sage, and measure everything out. Then dinner comes together in minutes.

Frequently Asked Questions

More Cozy Pumpkin Recipes to Try

If you loved this Creamy Pumpkin Sage Fettuccine, here are a few more fall-inspired favorites to bring warmth and comfort to your table:

• Easy Tuna Noodle Casserole Skillet
• Ultimate Baked Ziti Recipe
• Broccoli Rice Casserole Recipe
• Butternut Squash Lasagna Recipe

Final Thoughts

This creamy pumpkin sage fettuccine has become one of those recipes I turn to when I want something that feels like a warm hug on a plate. It’s not fancy, but it’s full of love and brings people together around the table.

Every time I make this dish, I’m reminded of why I love cooking it’s about more than just feeding people. It’s about creating moments, preserving memories, and sharing something made with your own hands. Cook with feeling, taste as you go, and don’t be afraid to make it your own.

Thanks for being in my kitchen today. I hope this recipe brings as much joy to your table as it has to mine.

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