Creamy Pumpkin Sage Pasta with Cashew Sauce

Why You’ll Love This Recipe

• Ultra-creamy, velvety sauce made from pumpkin and cashews instead of heavy cream.
• Deep fall flavors from fresh sage, nutmeg, and a touch of garlic.
• Crispy fried sage leaves and crunchy nuts give amazing texture on top of the silky pasta.
• Easy to make on a weeknight, but impressive enough for guests.

Grocery List

• Produce: 1 small yellow onion, 3 cloves garlic, 1 bunch fresh sage, 1 lemon (for juice)
• Dairy (or Alternatives): Unsalted butter or vegan butter, Parmesan cheese (optional, or skip for dairy-free)
• Pantry: Short pasta (rigatoni, penne, or fusilli), raw cashews, canned pumpkin puree, vegetable broth, olive oil, nutritional yeast (if not using Parmesan), walnuts or pumpkin seeds (optional), fine sea salt, black pepper, ground nutmeg (whole nutmeg to grate if possible), cayenne and red pepper flakes (optional)

Full Ingredients

For the Pasta

• 12 oz (340 g) short pasta, such as rigatoni, penne, or fusilli
• 2 tbsp kosher salt or fine sea salt (for the pasta water)

For the Pumpkin-Cashew Sauce

• 1 cup (140 g) raw cashews
• Boiling water, for soaking the cashews
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1 cup / 130 g)
• 3 cloves garlic, minced
• 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
• 2 cups (480 ml) vegetable broth, divided (start with 1 3/4 cups / 420 ml in the blender, reserve the rest to thin as needed)
• 2 tbsp nutritional yeast or 1/3 cup (30 g) finely grated Parmesan cheese
• 1 tbsp freshly squeezed lemon juice
• 1/4 tsp freshly grated nutmeg (plus a tiny pinch more for serving, optional)
• 3/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more for serving
• Pinch cayenne pepper, optional, for gentle heat

For the Crispy Sage & Garnish

• 3 tbsp unsalted butter or vegan butter
• 1 tbsp olive oil
• 20–25 fresh sage leaves, whole and dry
• 1/4 cup (30 g) chopped walnuts or pumpkin seeds, toasted (optional but highly recommended)
• Red pepper flakes, for serving (optional)
• Extra black pepper and nutmeg, for serving (optional)

Step-by-Step Instructions

Step 1: Soak the cashews and prep your ingredients

Place the raw cashews in a heatproof bowl and cover them with boiling water by at least 1 inch (2.5 cm). Let them soak for 30 minutes to soften. This is what gives the sauce its ultra-creamy, velvety texture without any cream. While the cashews soak, finely chop the onion, mince the garlic, and gently pat the sage leaves dry so they will crisp nicely. Grate the Parmesan (if using), and measure out the pumpkin puree, vegetable broth, lemon juice, and seasonings. Fill a large pot with water for the pasta and bring it to a boil over high heat.

Step 2: Cook the pasta until al dente

When the pot of water is boiling, add the 2 tablespoons of salt. Add the pasta and cook according to package directions until al dente, usually 8–11 minutes depending on the shape. Before draining, scoop out 1 cup of the starchy pasta cooking water and set it aside. Drain the pasta and leave it in the colander; do not rinse. The reserved pasta water will help loosen and silk up the sauce later.

Step 3: Fry the crispy sage leaves

While the pasta cooks and the cashews finish soaking, set a large, wide skillet over medium heat. Add the 3 tablespoons butter and 1 tablespoon olive oil. Once the butter is melted and gently foaming but not browned, lay the sage leaves in a single layer. Fry for 60–90 seconds per side, just until the leaves darken slightly and turn crisp around the edges; they will crisp further as they cool. Use a slotted spoon or tongs to transfer the sage to a paper towel–lined plate. Immediately sprinkle with a tiny pinch of salt. Leave all of the sage-infused butter-oil mixture in the skillet; this is your flavor base for the sauce.

Step 4: Sauté the onion and garlic

In the same skillet with the sage-infused fat over medium heat, add the chopped onion and a small pinch of salt. Cook, stirring occasionally, until the onion is soft, translucent, and just starting to turn golden at the edges, about 5–7 minutes. Reduce the heat to medium-low if it begins to brown too quickly. Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant. Turn off the heat. This mixture will go into the blender to flavor the pumpkin-cashew sauce.

Step 5: Blend the velvety pumpkin-cashew sauce

Drain the soaked cashews and discard the soaking water. Add the cashews to a high-speed blender. Carefully scrape in the warm onion-garlic mixture, including every bit of the flavorful fat from the pan. Add the pumpkin puree, 1 3/4 cups (420 ml) of the vegetable broth, nutritional yeast or Parmesan, lemon juice, nutmeg, 3/4 teaspoon salt, black pepper, and a pinch of cayenne if using. Blend on high until the sauce is completely smooth and creamy, 1–2 minutes, scraping down the sides as needed. The texture should resemble heavy cream or a loose Alfredo sauce. If it seems too thick to blend smoothly, add a splash more vegetable broth or some of the reserved pasta water. Taste and adjust, adding a bit more salt, lemon, or nutmeg if desired.

Step 6: Warm the sauce and coat the pasta

Pour the blended sauce back into the large skillet. Set the skillet over medium-low heat and warm the sauce just until it is steaming and small bubbles appear at the edges, 2–3 minutes. If it looks very thick, whisk in a few tablespoons of the remaining broth or reserved pasta water to loosen it. Add the drained pasta directly to the skillet and toss gently with tongs or a large spoon until every piece is well coated, 1–2 minutes. Add more pasta water in small splashes as needed until the sauce is glossy, silky, and clings lightly to the pasta without clumping.

Step 7: Finish with crispy sage and serve

Taste the sauced pasta and adjust seasoning with extra salt, pepper, or a squeeze more lemon if you like a brighter flavor. Divide the pasta among warm bowls or plates. Top each serving with a generous handful of the crispy sage leaves so their herbal crunch contrasts with the creamy sauce. Sprinkle with chopped walnuts or pumpkin seeds, if using, for extra texture and nuttiness. Finish with a light dusting of freshly ground black pepper, a tiny pinch of nutmeg, and red pepper flakes for gentle heat, if desired. Serve immediately while hot and silky, before the sage loses its crispness.

Pro Tips

• Soak the cashews fully. A full 30-minute soak in very hot water (or longer in room-temperature water) ensures the cashews blend completely smooth, without any graininess.
• Do not burn the sage. Sage goes from perfectly crisp to bitter very quickly. Keep the heat moderate and pull the leaves as soon as they darken slightly and stop bubbling vigorously.
• Use the pasta water. That starchy water is your best friend for adjusting the sauce. Add it a splash at a time until the pasta is glossy and loose, not sticky or dry.
• Blend until truly velvety. Let the blender run long enough that the sauce looks completely uniform and shiny. If your blender is not very powerful, blend in two batches.
• Season at the end. The flavor of pumpkin, sage, and nutmeg blooms as the sauce warms. Taste right before serving and adjust salt, pepper, and lemon to make the flavors pop.

Variations

• Mushroom and pumpkin-sage pasta: After removing the crispy sage, sauté 8 oz (225 g) sliced mushrooms in the pan until browned, then proceed with the onion and garlic. Stir the mushrooms back into the sauce with the pasta.
• Extra-cheesy version: Use Parmesan instead of nutritional yeast and add an extra 1/4 cup (20 g) grated Parmesan when tossing the pasta with the sauce.
• Gluten-free and vegan: Use your favorite gluten-free pasta, choose vegan butter, and use nutritional yeast instead of Parmesan. Everything else stays exactly the same.

Storage & Make-Ahead

This pasta is best served fresh, when the sauce is at its silkiest and the sage is perfectly crisp. However, you can absolutely prep parts in advance. The pumpkin-cashew sauce can be blended up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a skillet over low heat, whisking in vegetable broth or water to loosen as needed. Crispy sage is best within a few hours, but you can fry the leaves up to 1 day ahead and store them at room temperature in an airtight container lined with paper towels. Leftover sauced pasta will keep in the refrigerator for 2–3 days. Reheat gently on the stovetop with a splash of water or broth until hot and creamy again; the sauce will thicken in the fridge, so extra liquid is essential. Freezing is best for the sauce alone, not the finished pasta; freeze the sauce up to 2 months and thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximately per serving (1/4 of the recipe, made with nutritional yeast and walnuts): about 660 calories, 22 g protein, 27 g fat, 84 g carbohydrates, 7 g fiber, and 750 mg sodium. Values will vary based on the exact pasta shape, whether you use Parmesan instead of nutritional yeast, the type of butter, and how much salt you add.