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Creamy Sage Pumpkin & Wild Mushroom Pasta

A luxurious and easy autumn pasta featuring a velvety pumpkin sauce, savory wild mushrooms, and crispy fried sage.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 580

Ingredients
  

Pasta & Base
  • 12 oz fettuccine or tagliatelle pasta
  • 3 tbsp unsalted butter divided
  • 2 tbsp olive oil divided
  • 1 large shallot finely minced
  • 3 cloves garlic minced
Mushrooms & Sage
  • 8 oz mixed wild mushrooms sliced (cremini, shiitake, oyster)
  • 0.33 cup fresh sage leaves chopped, plus 8-10 whole for garnish
  • Salt and black pepper to taste
Pumpkin Sauce
  • 1 cup pure pumpkin puree not pie filling
  • 0.5 cup vegetable or chicken broth
  • 0.5 cup heavy cream or full-fat coconut cream
  • 0.5 tsp freshly grated nutmeg
  • 0.25 tsp ground cayenne pepper optional
  • 0.5 cup Parmesan cheese freshly grated, plus more for serving
Garnish
  • 0.25 cup toasted pine nuts or walnuts

Equipment

  • Large pot
  • Large deep skillet or Dutch oven
  • Tongs
  • Grater

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta al dente. Before draining, reserve 1 1/2 cups of pasta water. Drain pasta and set aside.
  2. In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Fry whole sage leaves for 30-60 sec until crisp. Remove to a paper towel.
  3. In the same skillet, add shallot and cook 2-3 min until soft. Add garlic; cook 30 sec. Increase heat to med-high. Add remaining 1 tbsp oil and mushrooms. Season with salt/pepper. Cook 4-5 min until browned.
  4. Reduce heat to medium. Add chopped sage and remaining 2 tbsp butter. Stir. Add pumpkin puree, broth, cream, nutmeg, and cayenne. Whisk into a smooth sauce. Simmer 3-4 min.
  5. Add drained pasta to the skillet with the sauce. Toss to coat thoroughly. Add grated Parmesan and toss again. Thin sauce with reserved pasta water as needed.
  6. Serve immediately, garnished with crispy sage leaves, toasted pine nuts, extra black pepper, and more Parmesan.

Notes

For a dairy-free version, use all olive oil and coconut cream, and substitute vegan Parmesan. The crispy sage garnish is highly recommended for maximum flavor.