Description

A cozy, creamy weeknight pasta dish featuring bowtie pasta tossed in a rich sauce made with pumpkin puree, heavy cream, and crispy sage. It’s simple to make, vegetarian-friendly, and tastes better than takeout.

Ingredients

Scale

3 tablespoons unsalted butter
1 tablespoon dried sage leaves
1 cup pumpkin puree (100% pure, not pie filling)
1 cup heavy cream
1 pound farfalle pasta
4 cloves garlic, minced
1/2 cup chicken broth (or vegetable broth for vegetarian)
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
Salt and black pepper to taste
1 cup roasted cubed butternut squash (optional)
1/4 cup toasted walnuts or pecans (optional)
1/2 teaspoon red pepper flakes (optional)
2 cups cooked chicken or turkey (optional)

Instructions

Mince garlic, measure sage, and grate Parmesan cheese.
Bring a large pot of salted water to a boil. Cook farfalle pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta cooks, melt butter in a large skillet over medium heat. Add dried sage leaves and fry for 1-2 minutes until crispy. Remove sage with a slotted spoon and set aside on a paper towel.
Add minced garlic to the sage-infused butter in the skillet. Cook for 30 seconds until fragrant but not brown.
Pour in pumpkin puree and heavy cream. Whisk vigorously to combine. Add chicken broth and nutmeg. Simmer for 3-4 minutes until the sauce thickens slightly.
Remove the skillet from heat. Gradually add grated Parmesan cheese, stirring constantly until melted and smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
Add the drained pasta to the sauce. Toss to coat evenly. If needed, add more pasta water to reach desired consistency. Toss in the crispy sage leaves.
Serve immediately topped with extra Parmesan, black pepper, and optional toppings like toasted walnuts or red pepper flakes.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Freshly grate the Parmesan cheese to avoid grainy sauce. Save pasta water to help emulsify the sauce. For a lighter version, substitute half-and-half for heavy cream. This dish does not freeze well due to the dairy content.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6
Sodium: 420
Fat: 20
Saturated Fat: 12
Carbohydrates: 52
Fiber: 3
Protein: 16

Keywords: pumpkin pasta, farfalle, sage, creamy pasta, weeknight dinner, vegetarian, fall recipes, easy dinner, comfort food