Can you freeze pumpkin pasta?

I don't recommend freezing this pumpkin pasta recipe, as the texture of the sauce changes once thawed.

How do I store my leftover pumpkin pasta?

Place cooled pasta in an airtight container in the fridge for up to five days. If you dished your pasta and sauce individually (vs. toss everything together while the sauce was still warm), I recommend storing the pasta and sauce separately as well. When you're ready to reheat, warm up the noodles and sauce separately in the microwave (or stovetop for the sauce, if desired), and toss together to serve.

What goes well with pumpkin pasta sauce?

Besides pasta, this pumpkin sage sauce tastes delicious with other warms grains such as farro or wild rice. As for meats, it also goes well with Italian sausage (either ground sausage or pre-cooked chicken or pork sausages) or meatballs. For veggies, try adding some fresh spinach or kale for some delicious greens. Of course dunking some garlic bread in this sauce tastes incredible!

Comforting Pumpkin Pasta with Fresh Sage

Name: Comforting Pumpkin Pasta with Fresh Sage
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 8 ounces pasta of choice (half a standard 16-ounce package); 1 teaspoon salt + another 1/4 teaspoon, divided; 1 cup pasta water (reserved from boiling pasta); 1/4 cup unsalted butter (1/2 stick); 1 shallot, diced very finely; 2 cloves garlic, minced (I love using a microplane grater); 1/4 cup fresh sage, very finely chopped; 1/4 teaspoon pepper; 1/2 cup whole milk, cream, or half & half; 1 15-ounce can pumpkin purée (not pumpkin pie filling!); 1/2 cup parmesan, freshly shredded; Optional toppings: parmesan, pepitas, finely chopped sage, freshly cracked black pepper

Comforting Pumpkin Pasta with Fresh Sage

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This delicious and creamy pumpkin pasta recipe comes together in 25 minutes and is a warm, comforting, and nourishing meal for fall or winter dinners!

Author: Tera
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 3 big or 4 smaller bowls 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Units Scale

8 ounces pasta of choice (half a standard 16-ounce package)
1 teaspoon salt + another 1/4 teaspoon, divided
1 cup pasta water (reserved from boiling pasta)
1/4 cup unsalted butter (1/2 stick)
1 shallot, diced very finely
2 cloves garlic, minced (I love using a microplane grater)
1/4 cup fresh sage, very finely chopped
1/4 teaspoon pepper
1/2 cup whole milk, cream, or half & half
1 15-ounce can pumpkin purée (not pumpkin pie filling!)
1/2 cup parmesan, freshly shredded
Optional toppings: parmesan, pepitas, finely chopped sage, freshly cracked black pepper

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Instructions

Cook pasta. Fill a medium-large pot a little over halfway full with water (should cover the pasta) and add 1 teaspoon of salt. Bring to a rolling boil and add pasta and adjust heat down slightly. Review package instructions for recommended cooking time, and test a piece of pasta one minute before the recommended to see if it's al dente (cooked by slightly toothsome). One you test a piece that's all dente, scoop out 1 cup of the pasta water and set aside. Drain the pasta, rinse, then set aside while you make the sauce.
Sauté aromatics. Melt butter in a skillet over medium-low heat. Add shallot and sauté for 3-4 minutes to soften, then add garlic and sage, and cook, stirring occasionally, for another 1-2 minutes or until fragrant. Pay attention to the garlic as it tends to burn quickly.
Make the pumpkin sauce. Add pumpkin purée, cream, remaining 1/4 teaspoons salt, pepper, and 3/4 cup of the reserved pasta water to the skillet. Stir continually with a spoon or whisk to blend the sauce ingredients together while the sauce heats up. Once it's fully combined and starts to bubble gently, add in the parmesan and stir until completely melted and smooth.
Sauce up your pasta and serve. Add the cooked pasta in with the sauce directly in the skillet and toss to coat, or dish pasta up individually and spoon pumpkin sauce over the top. Top with more parmesan, chopped sage, and pepitas for crunch, if desired.

Notes

Parmesan. For melting cheese, I always recommend shredding the cheese fresh at home. Pre-shredded cheeses have anti-caking agents that yield a less smooth melt.
Storage & freezing. Store leftovers in an airtight container in the fridge for up to 5 days, and reheat for a few minutes in the oven or microwave. I don't recommend freezing this pasta, as the texture doesn't hold up.
Dairy-free. Instead of cream and cheese, add in 1 cup of full fat coconut milk to make a thick and creamy sauce.

Nutrition

Serving Size: 1 bowl
Calories: 408
Sugar: 7.4 g
Sodium: 501.1 mg
Fat: 16.7 g
Carbohydrates: 55.8 g
Fiber: 8.8 g
Protein: 14.1 g
Cholesterol: 39.2 mg

Find it online: https://www.rootsandradishes.com/pumpkin-sage-mac-and-cheese/