Creamy sage and pumpkin tagliatelle - a smooth and comforting pasta recipe for Autumn. We make our own fresh egg pasta and a creamy sauce made from pumpkin puree and mascarpone cheese. Nutty, grated pecorino and crumbled crispy sage leaves that are fried in butter finish off this tasty bowl of goodness!
The pumpkin pasta sauce is so easy to make, and it's a great way to use leftover canned pumpkin puree if you have any hanging around. Pumpkin is naturally quite sweet, which is why it works well in desserts, but I love it in savoury recipes too.
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This creamy sage and pumpkin tagliatelle recipe are best enjoyed in Autumn/Fall when pumpkins and other squash are in season, and there's a chill in the air.
I generally always make my own homemade pasta because I bake a lot of macarons, which means I have leftover egg yolks to use! It's incredibly easy and tastes amazing; just make sure you have some 00 pasta flour at the ready. Alternatively, skip that step and buy your own pasta and just make the pumpkin pasta sauce! Pasta is such a staple dish for me; I eat it all the time with tomatoes and fresh herbs, cream cheese sauce, or I make my fave, spicy sausage broccolini pasta.
Ingredients
Here are the ingredients you will need to make your homemade tagliatelle with pumpkin pasta sauce.
- 00 pasta flour
- Egg yolks
- Semolina flour
- Water
- Olive oil
- Salt and pepper
- Butter
- Pumpkin puree
- Shallot
- Garlic
- Sage leaves
- Mascarpone cheese
- Pecorino cheese
See the recipe card for quantities.
Instructions
If you are making fresh pasta it will need time to rest, so it's best to start this early before moving on to the sauce once you're nearly ready to eat.
Homemade tagliatelle
Separate your eggs and put the whites aside for another recipe (like these spiced pumpkin cheesecake macarons).
Put the pasta flour into a mixing bowl and make a well in the middle.
Pour the egg yolks into the well and then, using a fork, slowly whisk the egg yolks and then the pasta flour together. Allow the pasta dough to come together by gradually whisking in more of the surrounding flour and then switch to using your hands when it becomes more of a ball. If it seems too dry, add a splash of water, if it seems too sticky, add a touch more flour.
Turn the pasta dough out onto a clean work surface dusted in pasta flour and knead for around 10 minutes until it forms a smooth and springy ball that is dry to the touch. Wrap in clingfilm and rest for at least 30 minutes in the fridge.
Once rested, take the pasta dough and cut into 4 pieces. Roll out each piece one at a time into a rectangle 15cm wide and 25cm long (6X10 inches).
If using a pasta machine, feed the piece of pasta dough through on the widest setting twice, before gradually lowering the setting until you reach a thickness of 6mm. Now use the tagliatelle attachment to cut into thin, flat noodles.
If using a roller, fold the rectangle of pasta inwards on itself like an envelope, turn 45 degrees, and then roll out again. Repeat this step a few times, rolling it thinner each time. Finally, dust it with semolina flour before folding it up and cutting it into thin, flat noodles with a knife.
Move the tagliatelle to a baking tray dusted with semolina flour, adding more over the top to prevent it from sticking together. Allow the tagliatelle to rest for a further 30 minutes.
Pumpkin pasta sauce
Heat butter in a large frying pan and then fry the sage leaves until crispy, then set to one side.
Dice your shallots and garlic into small pieces and then, in the same pan add more butter and fry them until translucent.
Add the pumpkin puree and the mascarpone cheese and heat through. Season to taste with salt and pepper.
Bring a large saucepan of generously salted water to a rolling boil, before adding your homemade tagliatelle.
Cook for 2 minutes and then using a set of tongs, transfer directly into the frying pan with your pumpkin pasta sauce. This allows some of the starchy water to come along for the ride, which is always the secret ingredient in pasta recipes.
Stir the tagliatelle into the pumpkin pasta sauce and add the grated pecorino, reserving a small amount for garnish.
Add another small ladle of pasta water and stir through, allowing the pecorino to melt into the sauce and coat the tagliatelle pasta.
Serve your creamy sage and pumpkin tagliatelle in a warm bowl topped with crispy sage leaves and more grated pecorino cheese.
Wine pairing for pumpkin pasta
This creamy sage and pumpkin tagliatelle pairs perfectly with a Pinot Noir. A Pinot Noir works so well with the pumpkin pasta sauce, and makes a deliciously cosy food and wine pairing. Want to learn more? Check out my post on what wine goes with pasta.
Variations
Here are a few ways you can adapt this creamy sage and pumpkin tagliatelle recipe to suit you.
- Store-bought pasta - if you don't want to make your own pasta or don't have the time, this pumpkin pasta sauce works just as well with store-bought dried or fresh pasta.
- Deluxe - add some crispy bacon as an added garnish.
- Butternut squash - try this recipe with butternut squash instead of pumpkin.
Love cooking with pumpkin? Try this healthy pumpkin banana bread or pumpkin Nutella puff pastry croissants.
Equipment
If you have a pasta machine, you can use that, but it isn't necessary to have a pasta machine to make tagliatelle! It can be cut with a knife, or I have a rolling pin with grooves cut into it that create perfect tagliatelle noodles.
- Large mixing bowl
- Rolling pin
- Knife
- Large frying pan
- Large saucepan
Storage
Store leftover tagliatelle in the fridge on a tray dusted with semolina flour. Cover with cling film and cook within 2-3 days. Alternatively, freeze and use within one month.
Store leftover pumpkin pasta sauce in an airtight container in the fridge and use it within 3-4 days. It will also freeze well but defrost thoroughly before use.
Top tip
Using starchy pasta cooking water is the best tip for cooking pasta IN THE WORLD - never pour it down the sink until you've taken out a ladle or two. It helps create a creamy texture and also helps the sauce stick to the pasta.
FAQ
Fresh homemade pasta dough should be rested for at least 30 minutes before rolling out, or ideally overnight. Once rolled out and cut, it then needs to rest further for another 30 minutes to dry out.
The best flour to use for homemade pasta is 00 flour, also known as doppio zero or double zero flour.
00 flour is a finely milled durum or soft wheat flour that has high elasticity. It's high in protein but low in gluten. It is ideal for pasta or pizza.
Recipe Card
Creamy Sage And Pumpkin Tagliatelle
Equipment
- 1 Large saucepan
- 1 Frying pan
- 1 Rolling Pin
- 1 sharp knife
Ingredients
Homemade tagliatelle
- 200 grams 00 flour
- 6 egg yolks
- 1 tablespoon olive oil
- 3 tablespoon water
- 1 teaspoon salt
Pumpkin pasta sauce
- 1 can pumpkin puree
- 1 shallot
- 2 cloves garlic
- 2 tablespoon mascarpone cheese
- 10 sage leaves
- 3 tablespoon grated pecorino
- 2 tablespoon butter
- salt and pepper
Instructions
Homemade tagliatelle
- Put the pasta flour into a mixing bowl and make a well in the middle.
- Pour the egg yolks into the well and then using a fork, slowly whisk the egg yolks and then the pasta flour together.
- Turn the pasta dough out onto a clean work surface dusted in pasta flour and knead for around 10 minutes until it forms a smooth and springy ball that is dry to the touch. Wrap in clingfilm and rest for at least 30 minutes in the fridge.
- Once rested, take the pasta dough and cut into 4 pieces. Roll out each piece one at a time into a rectangle 15cm wide and 25cm long (6X10 inches).
- If using a pasta machine, feed the piece of pasta dough through on the widest setting twice, before gradually lowering the setting until you reach a thickness of 6mm. Now use the tagliatelle attachment to cut into thin, flat noodles.
- If using a roller, fold the rectangle of pasta inwards on itself like an envelope, turn 45 degrees and then roll out again. Repeat this step a few times rolling it thinner each time. Finally, dust with semolina flour before folding it up and cutting it into thin, flat noodles with a knife.
- Move the tagliatelle to a baking tray dusted with semolina flour, adding more over the top to prevent it from sticking together. Allow the tagliatelle to rest for a further 30 minutes.
- Heat butter in a large frying pan and then fry the sage leaves until crispy, then set to one side.
Pumpkin pasta sauce
- Dice your shallots and garlic into small pieces and then, in the same pan add more butter and fry them until translucent.
- Add the pumpkin puree and the mascarpone cheese and heat through. Season to taste with salt and pepper.
- Bring a large saucepan of generously salted water to a rolling boil, before adding your homemade tagliatelle.
- Cook for 2 minutes and then using a set of tongs, transfer directly into the frying pan with your pumpkin pasta sauce.
- Stir the tagliatelle into the pumpkin pasta sauce and add the grated pecorino, reserving a small amount for garnish.
- Add another small ladle of pasta water and stir through, allowing the pecorino to melt into the sauce and coat the tagliatelle pasta.
- Serve your creamy sage and pumpkin tagliatelle in a warm bowl topped with crispy sage leaves and more grated pecorino cheese.
Judith says
I love fresh pasta and I’m always on the lookout for new ideas for pasta sauces. I’ll definitely try this recipe as it looks and sounds delicious.
Jere Cassidy says
Pumpkin and sage make such a great pairing. I grow sage and always need a good recipe like this. Thanks for the great tips, and rolling the pasta dough and letting it sit.
nancy says
if the best part wasn't Pumpkin Tagliatelle it was the sage sauce. This recipe is a must! pinned!
Jess says
This is so delicious!!! Perfect for fall
Katie says
Such a perfect fall recipe! It's easy to make and so incredibly creamy and delicious!