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Creamy Pumpkin Pasta with Crispy Sage Recipe

Prep Time 15 minutes
Cook Time 15 minutes
Servings 6


  • 1 lb pasta of choice I used rigatoni
  • 4 tbsp unsalted butter
  • ½ cup finely-chopped onion
  • 1 clove garlic minced
  • ¼ cup all-purpose flour
  • 3 cups Horizon Organic Milk
  • 2 cups pumpkin puree homemade or store-bought, just not pie filling!
  • 2 tsp kosher salt plus more
  • ½ cup freshly-grated parmesan cheese plus more to serve
  • handful of sage leaves
  • cooking oil
  • red chili flakes to serve (optional)


  • Bring a large pot of water to a boil and salt generously until it tastes like the ocean. Add pasta and cook until al dente, according to package instructions.
  • Melt butter in a large pot over medium heat. Add onion and cook until soft and translucent, about 10 minutes. Add garlic and cook until fragrant, 1-2 minutes, then add flour and cook another minute, stirring constantly. Gradually whisk in the milk and bring to a simmer. When you notice sauce has thickened a bit, whisk in the pumpkin and salt. Bring back up to a simmer then reduce heat to low and stir in the parmesan. Taste and add more salt as needed.
  • Heat about 1/2" oil in a small saucepan over medium-high heat. When shimmering hot, carefully add sage leaves. Cook until crisp and starting to brown, a minute or two.
  • Drain pasta and return to pot. Add sauce and toss to coat. Top individual bowls with a sprinkling of parmesan, some crumbled crispy sage, an a sprinkle of red pepper flakes, if desired.