Creamy Pumpkin Pasta with Sausage and Sage Recipe

If you’re craving something cozy yet a little different, this Creamy Pumpkin Pasta with Sausage and Sage Recipe is exactly what you need. I love this dish because it brings together the silky richness of pumpkin with savory sausage and fragrant sage for a warming meal that feels like a big delicious hug. Once you give it a try, you’ll find it’s just as perfect for a busy weeknight as for impressing guests at a casual dinner. Trust me, you’re going to want to bookmark this one!

Ingredients You’ll Need

Each ingredient in this Creamy Pumpkin Pasta with Sausage and Sage Recipe plays a role in building layers of flavor and texture. Here’s what you’ll want to keep on hand before you get started.

• Linguine or Fettuccine: These pasta shapes hold sauce beautifully; linguine gives a slightly lighter bite, while fettuccine feels rich and comforting.
• Ground Turkey: A lean, mild option that pairs well with the pumpkin; you can substitute with Italian sausage if you want extra spice and flavor.
• Fresh Sage: The key herb here—its earthy notes bring out the best in pumpkin and sausage alike.
• Garlic Powder and Italian Seasoning: Pantry staples that add depth and an Italian flair.
• Butter and Olive Oil: Used together, they create a luscious base for the sauce with a lovely richness.
• All-Purpose Flour: Helps thicken the sauce—gluten-free flour works just as well if you need it.
• Whole Milk: Adds creaminess and balances the pumpkin’s earthiness; non-dairy milks can be used for a dairy-free twist.
• Pumpkin Puree (Not Pie Filling): The star of the show for that subtle sweetness and creamy texture.
• Tomato Paste: Brings a hint of acidity and richness to the sauce that prevents it from tasting too sweet.
• Spinach: Adds color, nutrition, and freshness to round out the dish.
• Parmesan Cheese: The salty cheese enhances flavor and melts into the creamy sauce perfectly.

Variations

I love how this Creamy Pumpkin Pasta with Sausage and Sage Recipe can be easily customized. Whether you’re avoiding meat, want it spicier, or craving a new twist for fall, you can make it your own.

• Vegetarian Version: Swap ground turkey for sautéed mushrooms or crumbled tempeh for an earthy, meaty texture without the sausage.
• Spicy Kick: Add more red pepper flakes or a pinch of cayenne to the sausage while cooking for those who like some heat—I personally love this little firecracker twist in the fall.
• Dairy-Free: Use coconut or oat milk and skip the Parmesan or use a dairy-free alternative; the flavors still shine beautifully.
• Seasonal Greens Swap: If you’re out of fresh spinach, kale or Swiss chard work great too—just cook them a little longer until tender.

How to Make Creamy Pumpkin Pasta with Sausage and Sage Recipe

Step 1: Cook the Pasta Perfectly

Start by cooking your linguine or fettuccine according to the package directions. Here’s a little trick I use: salt the pasta water generously—this is your first chance to season the noodles themselves. Once done, reserve about a ¼ cup of that starchy pasta water before draining. This liquid magic is perfect for loosening up your sauce later if it gets too thick.

Step 2: Brown the Sausage Mixture

While your pasta is bubbling away, heat a large skillet over medium-high heat and spray it well with cooking spray. Add the ground turkey, then season it with fresh chopped sage, garlic powder, Italian seasoning, fennel, salt, pepper, and a pinch of red pepper flakes if you’re feeling bold. Use your spatula to break the meat into smaller pieces and cook until there’s no pink showing, about 7 minutes. This step builds the savory base for the pasta’s sauce, so don’t rush.

Step 3: Build the Creamy Pumpkin Sauce

Remove the cooked sausage from the skillet and set aside along with any flavorful juices. Add olive oil and butter to the empty skillet, then toss in minced garlic and fresh sage. Cook for 2-3 minutes stirring frequently to keep the garlic from burning—that aroma is an instant mood lifter, trust me.

Next, sprinkle in the flour and cook it for about 2 minutes, stirring constantly. This helps remove that raw flour taste and creates the base for a luscious sauce. Slowly whisk in the milk over medium-high heat, keeping it moving to avoid lumps. In 3-4 minutes, you’ll see the sauce thicken beautifully.

Now stir in the pumpkin puree, tomato paste, Italian seasoning, onion powder, salt, pepper, and a pinch of nutmeg. The nutmeg really makes the pumpkin flavor pop, so don’t skip it. Add the fresh spinach and your reserved pasta water to the skillet and stir everything together. Let the spinach wilt gently for a minute or two—this adds freshness and a lovely color contrast.

Step 4: Combine and Toss to Perfection

Return the cooked sausage and any pan juices to the skillet, then add grated Parmesan cheese. Give it a taste and adjust salt and pepper if needed — at this point, it should smell and taste irresistible. Finally, add your cooked pasta back in and toss everything together until each strand is coated in that creamy, flavorful sauce.

Serve immediately, garnished with extra Parmesan, chopped sage, and a sprinkle of nutmeg for a beautiful finish.

How to Serve Creamy Pumpkin Pasta with Sausage and Sage Recipe

Garnishes

I love topping this pasta with a little extra grated Parmesan, a few whole fresh sage leaves (lightly toasted), and a dash of freshly grated nutmeg. These simple touches elevate the dish and add color and aroma that bring the recipe to life.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed in a light balsamic vinaigrette. Garlic bread or warm crusty bread is also a favorite on my table to help scoop up every last bit of that creamy sauce.

Creative Ways to Present

For special occasions, I sometimes serve this pasta in individual ramekins or nest the noodles high into a swirl on each plate, then sprinkle the finishing garnishes on top like a pro. It adds a restaurant-style touch that never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. Before refrigerating, I like to let the pasta cool to room temperature, then pop it in. The sauce thickens as it cools, so when reheating, a splash of milk or broth helps bring it back to that perfect creamy texture.

Freezing

I’ve frozen this creamy pumpkin pasta a couple of times—just be sure to undercook the pasta slightly before mixing with the sauce so it doesn’t get mushy when reheated. Freeze in individual portions for easy meals later, and thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm it in a skillet over medium-low heat, adding a splash of milk or reserved pasta water to loosen the sauce as needed. Stir frequently for even heating, and avoid the microwave if you want to keep that creamy texture flawless.

FAQs

Final Thoughts

This Creamy Pumpkin Pasta with Sausage and Sage Recipe has become one of my absolute favorites because it’s so effortlessly comforting and truly special. The flavors come together in a way that feels both familiar and fresh, making it an ideal dish when you want to treat yourself without a ton of fuss. I can’t wait for you to make it and hear how your family falls in love with it too—this one’s a keeper!

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