Pumpkin Pasta with Hazelnuts and Crispy Sage

I was completely blown away by how good this pumpkin pasta recipe turned out to be. I’ve made it twice in the last week, which probably tells you everything you need to know, and my family is obsessed with it too. The pumpkin pasta sauce is made with pure pumpkin, shallots, garlic, fresh thyme, a little cream, Pecorino and pasta water, and it gets so silky. Then I top the whole thing with toasted hazelnuts and crispy sage leaves, which honestly make the dish for me. The hazelnuts feel a little decadent and give you this amazing crunch, while the sage adds an earthy flavour that works so well with pumpkin.

And I need to say this right away: use 100% pure pumpkin puree, not pumpkin pie filling. They’re sitting very close to each other at the grocery store and you do not want to make that mistake!

At a Glance

• Silky pumpkin sauce: Pumpkin puree, cream, Pecorino and pasta water make a really creamy sauce without making it feel overly heavy.
• Sweet + savoury: Pumpkin gets paired with shallots, 3 cloves garlic, thyme, chili flakes and salty Pecorino.
• Texture matters: Toasted hazelnuts add crunch while crispy sage makes every bowl a little more special.
• Easy enough for a weeknight: The sauce comes together while the rigatoni cooks.
• Make it dairy free: Omit the cream and use additional pasta water to loosen the sauce.
• Use pure pumpkin: You want 100% pumpkin puree, never pumpkin pie filling.

Pumpkin Isn’t Just for Sweet Recipes

I think pumpkin automatically makes most of us think of pie, muffins and all the other sweet things that come with pumpkin season.

But pumpkin is so good in savory dishes.

On its own, pumpkin puree has a fairly mild, earthy flavour. Once you add shallots, garlic, fresh thyme, chili flakes, tomato paste, black pepper and Pecorino, it goes in a completely different direction.

That’s what I really like about this pumpkin pasta recipe. It doesn’t taste like someone put pumpkin pie spices into pasta. There’s no nutmeg, cinnamon or sweet pumpkin spice happening here.

It’s savoury, creamy and just really, really good.

Pure Pumpkin vs. Pumpkin Pie Filling

This deserves its own section because grabbing the wrong can could completely change this recipe.

Look for a can labelled 100% pure pumpkin or pure pumpkin puree. The only ingredient should be pumpkin.

Pumpkin pie filling is already sweetened and seasoned for pie. You definitely don’t want that in your pasta sauce.

Pure pumpkin gives the sauce body, colour and that subtle pumpkin flavour without making the finished dish sweet.

How to Make a Silky Pumpkin Pasta Sauce

The trick to this pumpkin pasta sauce is pasta water.

Before draining the rigatoni, reserve at least one cup of that starchy cooking water. I start with about ½ cup in the sauce and add more once the cooked pasta goes into the skillet.

The starch in pasta water helps loosen the pumpkin puree and cream while also helping the sauce cling to the rigatoni.

You don’t want the sauce sitting heavily at the bottom of the pan. You want it coating every piece of pasta.

Add your pasta water gradually and toss as you go. You’ll actually see the sauce become smoother and silkier.

That’s the texture you’re looking for.

Do Pumpkin and Sage Go Together?

YES. Pumpkin and sage are such a good combination.

Pumpkin is slightly sweet and earthy, while sage is savoury, woodsy and almost peppery. The sage balances the natural sweetness of the pumpkin and gives the sauce more depth.

I especially love frying fresh sage leaves until crispy rather than simply chopping them into the sauce.

It changes both the flavour and texture. The leaves become delicate and crisp, and frying them briefly in butter and olive oil brings out their aroma.

Then you get these little crispy, earthy bites mixed in with that silky pasta.

SO good.

Why I Use Toasted Hazelnuts

You can use walnuts or hazelnuts in this recipe, but I went with hazelnuts and I absolutely loved them.

They make this pasta feel a little decadent without requiring any extra work.

Definitely toast them first. Toasting nuts brings out their flavour and makes them crunchier, which is exactly what you want against a soft, creamy pasta.

I chop them fairly finely rather than leaving them whole. That way you get little pieces of hazelnut throughout the bowl instead of one enormous nut every few bites.

Between the crispy sage and toasted hazelnuts, there’s enough texture to keep a creamy pasta from feeling one-note.

Rigatoni Is Perfect for This Sauce

I use rigatoni because this sauce needs a pasta with some substance.

The pumpkin mixture coats the outside of the tubes and also works its way inside, so you get sauce in every bite.

Other short pasta shapes could work if that’s what you have, but I really like rigatoni here.

And cook it only until al dente. Remember that the pasta goes back into the skillet with the sauce, where it continues cooking briefly while you toss everything together.

Tips for Really Good Pumpkin Pasta

Save your pasta water BEFORE draining. We’ve all forgotten. Put a measuring cup beside the pot if you have to.

Use 100% pure pumpkin puree. Not pumpkin pie filling. I cannot stress this enough!

Don’t burn the sage. Sage crisps quickly once it hits the hot butter and olive oil. Keep an eye on it and transfer it to a paper towel-lined plate as soon as it’s crisp.

Cook your tomato paste. Give it about a minute in the skillet before adding the pumpkin. This helps deepen its flavour.

Add the Pecorino or parmesan cheese over low heat. Once the pasta is coated, lower the heat before stirring in the cheese. This helps it melt smoothly into the sauce.

Adjust at the end. If the sauce gets too thick after adding the Pecorino, another splash of pasta water brings it right back.

Can I Make This Pumpkin Pasta Recipe Without Cream?

Yes.

If you want to make the sauce without heavy cream, leave it out and use more reserved pasta water to get the consistency you like.

Pumpkin puree is naturally thick, so you’ll need enough liquid to loosen it into a sauce.

Obviously, without the cream the finished flavour and texture will be different, but you can still get a really nice pumpkin sauce by gradually adding that starchy pasta water.

If you’re making the dish dairy free, you’ll also need to omit or replace the butter and Pecorino with dairy-free alternatives that work for your needs.

Could I Add Sausage?

Sausage and pumpkin are a really good flavour combination, so I can see why you’d want to.

But I honestly don’t think this pasta needs it.

Between the pumpkin sauce, Pecorino, toasted hazelnuts and crispy sage, there’s already so much going on. I love this version exactly as it is.

What to Serve with Pumpkin Pasta

Because the pasta is rich and creamy, I’d keep anything alongside it pretty simple.

A fresh green salad or roasted vegetables would be plenty. Some good crusty bread would also be great for getting any pumpkin sauce left in the bottom of the bowl.

This is definitely comfort food, but it doesn’t feel quite as heavy as something like Alfredo. The pumpkin gives the sauce body, while the shallots, herbs and chili flakes keep the flavour interesting.

Honestly, though, I’ve served it as dinner all on its own and nobody complained.

If you want to take pumpkin season even further, this pumpkin soup starts with whole pie pumpkins that are roasted until soft. It’s a completely different way to use pumpkin and a good reminder that pumpkins can do so much more than pie.

Pumpkin Pasta Recipe: FAQ

Can I use pumpkin pie filling for pumpkin pasta?

No. Use 100% pure pumpkin puree. Pumpkin pie filling contains sweeteners and spices intended for desserts and will completely change the flavour of your sauce.

What pasta shape is best with pumpkin sauce?

I love rigatoni because the thick, silky sauce coats the tubes and gets inside them. Another sturdy short pasta like penne could work as well.

Why is my pumpkin pasta sauce too thick?

Pumpkin puree is naturally thick, and the Pecorino thickens the sauce further. Add reserved pasta water a little at a time while tossing until the sauce is silky and coats the pasta easily.

Can I make pumpkin pasta without heavy cream?

Yes. Omit the heavy cream and use additional reserved pasta water to loosen the pumpkin sauce. The final sauce won’t be quite as rich, but the pumpkin still gives it plenty of body.

Can I use walnuts instead of hazelnuts?

Yes. The recipe works with toasted walnuts or hazelnuts. I personally use hazelnuts because I love their flavour and how decadent they make this pasta feel.

Can I make pumpkin pasta ahead?

I think this one is nicest right after it’s made because creamy pasta sauces naturally thicken as they sit. If you have leftovers, save them in the fridge and add a small splash of water when reheating to help loosen the sauce again.

The Pumpkin Pasta Recipe That Surprised Me

I knew this would probably be good when I made it the first time. I did not expect to be making it again a few days later because everyone wanted it again.

But here we are. Simple ingredients, low effort and a decadent dish that that’s full of flavor.

The pumpkin, shallots, garlic and herbs make such a flavourful base, and then the cream, Pecorino and pasta water turn it into this silky sauce that gets into every piece of rigatoni.

Add toasted hazelnuts and crispy sage on top and it honestly feels like something you’d order at a restaurant.

I’ve already made it twice in one week.

I have a feeling there will be a third.

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