Creamy Pumpkin Pasta with Walnuts
If you’re wondering what delicious dish to make with pumpkin, you’ve just found the perfect recipe! This incredibly creamy autumn dish looks and tastes like something from a top restaurant, yet it takes just a few minutes to prepare. It’s ridiculously easy to make, and there’s really very little that can go wrong. The flavor, however, is so rich and complex that you’ll hardly believe something this delicious can be so easy to prepare.
Pumpkin and sausage pasta might not sound like the most obvious choice for a special dinner, but it’s perfect for a date night or a dinner party when you want to impress your guests. Or perhaps you simply feel like treating yourself to a delicious autumn meal? This creamy pumpkin pasta with walnuts is just what you need!
What makes this pasta dish stand out from the rest?
Apart from its incredibly creamy sauce, it’s the topping that really makes this dish special! Topping, garnish, drizzle – call it whatever you like. The combination of brown butter, walnuts, and sage creates an explosion of flavors that is simply heavenly.
Recipe variations:
- Pumpkin purée: You can use purée made from any variety of pumpkin or squash. Keep in mind that the thicker the purée, the more water you’ll need to add to the sauce to achieve the right consistency. I used butternut squash purée; you can find a recipe for homemade pumpkin purée on my blog.
- Sausage: I recommend using fresh Italian-style sausage, such as salsiccia or ’nduja (for those who love spicy food). Be careful with ’nduja, as its heat can easily overpower the flavor of the sauce. You can also use a cured sausage such as chorizo. Alternatively, you can replace the sausage with well-browned ground meat or leave it out entirely to make a vegetarian version.
- Heavy cream: Using heavy cream with a high fat content helps ensure a rich, creamy sauce that won’t split. I don’t recommend substituting it with a lower-fat cream.
- Topping: You can use walnuts or pecans. Sage (I really recommend tracking some down because it makes all the difference!) can be replaced with fresh parsley or a small amount of rosemary. In addition to the topping, I also recommend drizzling each serving with a little honey or maple syrup.
How to store pumpkin pasta?
You can store both the pasta with the sauce and the walnut and sage topping together in one airtight container in the refrigerator for up to three days. As it sits, the pasta will absorb more of the sage flavor and become even more aromatic.
Can you make pumpkin pasta ahead of time?
I don’t recommend making this dish ahead of time. The pasta is best cooked and tossed with the sauce just before serving. Otherwise, it may become overcooked, and the sauce will lose its perfectly creamy consistency.
The quantities listed below make 5 servings of pumpkin pasta, approximately 350 g each.
Follow the step-by-step recipe to learn how to make the best creamy pumpkin pasta with walnuts. Be sure to watch the video below the recipe for extra guidance!
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Recipe inspired by BroccYourBody.
Creamy Pumpkin Pasta with Walnuts
Video
Creamy Pumpkin Pasta Recipe
Ingredients
Main ingredients
- 300 g pasta
- 300 g pumpkin puree
- 300 g Italian sausage
- 2 onions
- 3 clove garlic
- 100 g cream 36% fat
- 1 tbsp tomato paste
- salt
- black pepper
- olive oil (for frying)
Topping
- 2 tbsp butter
- 70 g walnuts
- 1 handful sage leaves
Additionally
- 2 tbsp honey (or maple syrup)
- 2 tbsp Parmesan (grated)
- 1 buncz parsley (optional)
Instructions
- Finely chop the onion, walnuts, and sage. Grate the Parmesan. Remove the sausage from its casing or cut it into smaller pieces, depending on the type of sausage you’re using.300 g Italian sausage, 2 onions, 70 g walnuts, 1 handful sage leaves, 2 tbsp Parmesan
Topping
- Heat the butter in a small pan. Add the chopped walnuts and sage. Fry briefly over medium heat until the walnuts become fragrant. The butter should turn golden brown, but not burn. Be careful, as both the walnuts and butter can burn easily. This should take about 1–2 minutes. Remove the pan from the heat and set aside to cool.2 tbsp butter
Sauce
- Start cooking the pasta in salted water. At the same time, heat the olive oil in a pan and sauté the onion with a pinch of salt. Once the onion becomes translucent, add the garlic and sausage. Break the sausage into smaller pieces using a spatula. Fry over high heat so that the sausage browns rather than steams.300 g pasta, 3 clove garlic, olive oil
- Add the tomato paste to the browned sausage and cook for about 1 minute. Then add the pumpkin purée and enough pasta water to create a smooth, creamy sauce. Stir in the cream, pepper, and salt. Finally, add the pasta and toss to coat. If needed, add a little more pasta water to adjust the consistency.300 g pumpkin puree, 100 g cream 36% fat, 1 tbsp tomato paste, salt, black pepper
- Divide the pasta between plates. Add the walnut and sage topping and drizzle with honey. You can also sprinkle with Parmesan and fresh parsley. Enjoy!2 tbsp honey, 1 buncz parsley
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
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