Silky pumpkin sauce with cashew cream paired with roasted sage and delicate notes of cinnamon, this Pumpkin Sage Pasta is a true testament to fall flavors. With a variety of warm spices and crispy asparagus, there’s no dish more perfect for this holiday season.
The pasta is a simple al-dente linguine that goes well with the sauce. Talking about the sauce, there’s frankly no creamier one on the planet! Cashew cream, milk, and puréed pumpkins are perfectly incorporated with cinnamon, nutmeg, and a crack of black pepper. Fresh sage is lightly toasted and sprinkled into the dish to add not only a lovely fragrance, but also a speck of green to contrast the gorgeous orange tones of the pasta.
Pair the pasta with roasted asparagus tossed in a balsamic glaze and sprinkled with slivered almonds for a show stopping combination. The crunchiness from the asparagus combined with the velvety notes from the pasta is like heaven in a plate.
Try this pasta for a warm, week-night dinner that puts a healthy, fall-focused twist on a traditional fettuccine alfredo. It’s sweet, spicy, flavorful — it’s a true embodiment of what the holiday season means!
STEP BY STEP VIDEO:
Silky pumpkin sauce with cashew cream paired with roasted sage and delicate notes of cinnamon, this Pumpkin Sage Pasta is a true testament to fall flavors. With a variety of warm spices and crispy asparagus, there’s no dish more perfect for this holiday season.
- 2 cups pumpkin , diced
- 1 tbsp olive oil
- pinch salt
- pinch black pepper
- 10 oz linguine
- 3 tbsp olive oil
- 4 cloves garlic , minced
- 2 shallots (onions) , finely chopped
- 10 sage leaves , finely chopped
- 1/4 tsp turmeric powder
- 1/2 cup cashews , soaked in warm water and grinder into a paste
- 2 cups pasta water , as required
- 1 cup parmesan cheese , grated
- 3/4 tsp cayenne pepper
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg powder
- salt to taste
- 1 bunch asparagus , blanched and with 2 inches cut off the bottom
- 1 tbsp olive oil
- pinch salt
- pinch black pepper
- 1/4 cup walnuts
- 3 tbsp cranberries
- 1 tbsp lemon shavings
- 1 tbsp lemon juice
- 1 tbsp balsamic glaze
- 1/2 tsp red chili flakes
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Roast the pumpkins in a sheet tray for 20 minutes at 375°F (190°C). Make sure to toss it with olive oil, salt, and pepper first.
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In a large saucepan, add olive oil and sauté the garlic and shallots. Once browned, add in the sage and continue cooking until fragrant.
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Toss in the roasted pumpkins and use a fork to mash some of the pumpkins, while leaving some whole. Pour in the cashew paste and sauté for 5 minutes.
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Add in the reserved pasta water and parmesan cheese, stirring until it becomes a cohesive sauce.
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Sprinkle in the cayenne pepper, salt, turmeric, cinnamon, and nutmeg. Mix it together and add in the cooked pasta.
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Toss it all together and finish it off with lemon juice and zest. Your pasta is ready!
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In a bowl, mix together the blanched asparagus, olive oil, salt, pepper and walnuts. Spread them evenly on a lined baking tray and bake for 20 minutes at 375°F (190°C).
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Once roasted, take them out and toss with cranberries, walnuts, red chili flakes, lemonshavings, lemon juce and balsamic glaze. Your asparagus are ready!
Recipe Video
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