Pumpkin Sage Butter Pasta with Crispy Sage and Parmesan Recipe

I absolutely adore sharing this comforting, cozy dish that feels like a warm hug in every bite. My Pumpkin Sage Butter Pasta with Crispy Sage and Parmesan Recipe is one of those recipes that combines simple ingredients into something truly memorable. The rich pumpkin sauce, nutty browned butter, fragrant crispy sage, and melty Parmesan come together to create a pasta dish that’s both innovative and deeply satisfying. Whenever I make this, it’s like autumn is right there at the table with me, wrapped up in creamy, herbal goodness.

Why You’ll Love This Pumpkin Sage Butter Pasta with Crispy Sage and Parmesan Recipe

What really makes me smile about this recipe is the way the flavors blend so beautifully—it’s creamy, savory, and just a little bit earthy thanks to the sage. The browned butter adds that nutty, caramelized note that elevates the pumpkin puree into something decadent but not overpowering. I love that it’s comforting yet elegant enough for guests or special dinners. Plus, that crispy sage on top brings a delightful texture contrast and fresh herbal brightness that perfectly balances the richness.

Another reason I’ll always keep this Pumpkin Sage Butter Pasta with Crispy Sage and Parmesan Recipe in my rotation is how wonderfully easy it is to prepare. The ingredients are straightforward, but when roasted garlic joins the party, it really intensifies the depth of flavor. It’s a no-fuss dish that feels like a culinary treat without hours in the kitchen. I find it’s perfect for cozy weeknight dinners or holiday gatherings when you want something unique but fail-proof. Honestly, it’s become my go-to comfort pasta!

Ingredients You’ll Need

The image shows a white colander filled with cooked yellow tortellini, sitting on a white marbled surface. To the left, there is a white bowl with smooth bright orange pumpkin puree, and above it, a small wooden bowl filled with dried herbs. A small pink bowl containing light brown roasted garlic is at the top right. Below the pumpkin, there is a beige plate with several squares of light yellow butter. Next to the butter is a small white bowl filled with shredded white Parmesan cheese. At the bottom left, a small wooden bowl holds fresh green sage leaves. A clear glass pitcher of white half & half stands at the top left, completing the arrangement. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this recipe are simple yet essential, each adding its own special character to the final dish. From the creamy pumpkin puree to the crispy sage leaves, every element plays a role in building the rich texture and comforting flavors that make this pasta so memorable.

Garlic: Roasting the whole head softens its sharpness and brings out a sweet, mellow flavor that’s key to the sauce.
Olive oil: Helps to roast the garlic evenly and toss the pasta so it doesn’t stick.
Cheese tortellini: These cheese-filled little pillows complement the creamy pumpkin sauce perfectly.
Butter: Used for browning and cooking the sage, it adds a nutty richness you can’t get from anything else.
Fresh sage leaves: Fried in butter until crisp, they add both flavor and texture.
Rubbed sage: Boosts the herbal notes in the sauce with a subtle warmth.
Pumpkin puree: The heart of the sauce, giving it a velvety texture and seasonal sweetness.
Half and half: Lightens the pumpkin puree into a silky cream sauce without making it too heavy.
Parmesan cheese: Melts into the sauce for that delightful umami punch and garnishes the final dish.
Kosher salt and fresh cracked pepper: Essential for seasoning and bringing all the flavors to life.

Directions

Step 1: Begin by heating your oven to 350 degrees. Slice the head of garlic in half horizontally and place it cut side up on a piece of foil. Drizzle with olive oil and sprinkle with kosher salt, then crumple the foil around it to seal. Roast for about one hour or until the garlic is golden and soft, then set aside to cool slightly before squeezing out the cloves and mashing them with a fork.

Step 2: While the garlic roasts, cook your tortellini in a large pot of salted boiling water following the package instructions until al dente. Once cooked, drain and toss with a splash of olive oil so they don’t stick while you prepare the sauce.

Step 3: In a large sauté pan over medium heat, melt the butter. Reduce the heat slightly and allow it to simmer gently for about 5 minutes, stirring occasionally, until it starts to foam lightly and take on a golden hue.

Step 4: Add the fresh sage leaves to the butter and cook for another 5 minutes or until the butter is a deep golden brown with a nutty aroma and the sage leaves are crisp. Carefully remove the sage leaves and set them aside on a paper towel to drain.

Step 5: Lower the heat to medium-low and stir the roasted mashed garlic and rubbed sage into the browned butter. Let it cook just 30 seconds to awaken the flavors without burning the garlic.

Step 6: Stir in the pumpkin puree and half and half, adding a few pinches of kosher salt and freshly cracked pepper. Whisk gently until the mixture is smooth and fully combined.

Step 7: Mix in the shredded Parmesan cheese and cook, stirring, until it melts into the sauce creating a creamy, luscious texture.

Step 8: Add the cooked tortellini to the pan and toss gently in the pumpkin sage butter sauce, cooking for 1-2 minutes to warm through and marry the flavors.

Step 9: Taste and adjust the seasoning with salt and pepper as needed. Serve immediately topped with the crispy sage leaves and a generous sprinkle of extra Parmesan cheese.

Servings and Timing

This Pumpkin Sage Butter Pasta with Crispy Sage and Parmesan Recipe yields about 8 hearty servings, making it perfect for family dinners or small gatherings. The prep time is roughly 15 minutes, mainly for prepping the garlic and gathering ingredients. The roasting of garlic takes about 1 hour, which can be done ahead of time to save effort. Cooking the pasta and sauce itself takes around 15 minutes. Altogether, you can expect about 1 hour and 30 minutes from start to finish, including passive roasting time.

How to Serve This Pumpkin Sage Butter Pasta with Crispy Sage and Parmesan Recipe

A white pot with green handles holds creamy orange sauce-filled ravioli, each piece soft and covered fully in sauce. On top, there are sprinkled grated cheese pieces that add a light, fluffy white layer in the center. Dark green sage leaves are spread evenly around and on top of the ravioli, adding a fresh color contrast. A metal spoon with a wooden handle rests inside the pot, scooping up some ravioli. The pot sits on a white marbled surface with a partially visible white and gray striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love pairing it with a crisp green salad to cut through the richness of the sauce—something with a light vinaigrette works beautifully. Roasted or sautéed vegetables, like Brussels sprouts or green beans, add a nice textural contrast and keep the meal balanced. For presentation, I like to plate the pasta in warm bowls, sprinkle extra Parmesan generously over the top, and then artfully scatter the crispy sage leaves as a garnish. It makes each serving look inviting and special.

Beverage-wise, a chilled glass of dry white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce perfectly, while a lightly sparkling water with a slice of lemon keeps things refreshing. For a cozy night in, a warm spiced cider is delightful alongside this pasta. I usually serve this dish hot or warm, so the sauce stays luscious and the texture of the tortellini remains tender yet firm.

Whether it’s a weeknight family dinner or a festive fall gathering, this recipe never fails to impress. I encourage portioning a generous helping per person because it’s so rich and satisfying, and leftovers taste great the next day with a quick reheat!

Variations

One of the things I enjoy most about this Pumpkin Sage Butter Pasta with Crispy Sage and Parmesan Recipe is how flexible it is! If you want to mix things up, I recommend trying different pasta shapes like ravioli or gnocchi—they work wonderfully here. For those who prefer a gluten-free option, use certified gluten-free tortellini or pasta; the sauce remains delicious no matter the base.

If you’re aiming for a vegan or dairy-free take, swapping out butter for a plant-based alternative and using a vegan Parmesan or nutritional yeast can keep the nutty, cheesy vibe alive. You can also add sautéed mushrooms or toasted walnuts for an extra earthy note or crunch, which I do when I want a little more texture and flavor complexity in the dish.

Finally, for a different cooking twist, I sometimes roast the pumpkin puree with warm spices like cinnamon or nutmeg before adding it to the sauce to give it a subtle holiday feel. However you choose to adapt this recipe, it truly responds well to personalization!

Storage and Reheating

Storing Leftovers

I recommend storing any leftovers in an airtight container in the refrigerator. Because this dish is creamy and dairy-based, it will keep well for up to 3 days without losing its integrity. Be sure to allow the pasta to cool to room temperature before sealing it to avoid condensation that can make it soggy.

Freezing

This Pumpkin Sage Butter Pasta with Crispy Sage and Parmesan Recipe doesn’t freeze as well as some other pasta dishes because the cream sauce can separate when thawed. If you want to freeze it, I suggest freezing the pasta and sauce separately. Use freezer-safe containers or heavy-duty freezer bags and try to consume within one month for best quality.

Reheating

The best way I’ve found to reheat this pasta is gently on the stovetop over low heat, adding a splash of cream or milk to revive the sauce’s smoothness. Avoid microwaving for long periods to prevent the sauce from breaking and the pasta from becoming mushy. Stir frequently to ensure even warming and maintain that silky texture and vibrant flavor.

FAQs

Can I use canned pumpkin for this recipe?

Yes! Make sure to use pumpkin puree, not pumpkin pie filling. The puree has a neutral flavor perfect for savory dishes, whereas pie filling is sweetened and spiced, which would alter the taste.

What can I substitute if I don’t have fresh sage?

If fresh sage isn’t available, you can increase the amount of rubbed sage slightly, but fresh leaves frying in butter give that distinctive crisp texture. You might also experiment with thyme or rosemary, but the flavor will differ.

Is it possible to make this dish ahead of time?

You can roast the garlic and prepare the sauce a day ahead, storing them separately from the cooked pasta. Then just reheat gently and toss with freshly cooked tortellini when ready to serve for best texture.

Can I use a different type of pasta?

Absolutely! While cheese tortellini is my favorite here for its filled, pillowy texture, feel free to use ravioli, gnocchi, or even fettuccine. Just adjust cooking times accordingly to keep the pasta tender.

What would be good side dishes to serve with this pasta?

I love pairing this Pumpkin Sage Butter Pasta with a bright, crisp salad or roasted autumn vegetables. Something acidic or crunchy will balance the richness wonderfully, such as a simple arugula salad with lemon dressing or roasted brussels sprouts tossed with balsamic glaze.

Conclusion

If you’re looking to bring a new level of cozy, comforting flavor to your table, I wholeheartedly recommend giving this Pumpkin Sage Butter Pasta with Crispy Sage and Parmesan Recipe a try. It’s one of my all-time favorites for a reason—it’s simple, delicious, and feels a little like a celebration of fall in every forkful. I hope it becomes a cherished dish in your home as it is in mine!