Pumpkin Sage Cream Sauce

  • Yield: 4 servings


  • 2 tablespoons olive oil
  • 2 tablespoons fresh sage, sliced into thin strips
  • 1 cup heavy cream
  • One-half cup pumpkin puree, canned or fresh
  • 1 teaspoon salt
  • One-half teaspoon fresh-ground pepper
  • One-fourth cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons toasted pumpkin seeds
  • 8 ounces cooked pasta (shells, penne, or bow-tie)
  • 1/2 cup chicken stock
  • 1/2 cup chicken broth


  • In a medium saucepan, heat the olive oil over medium heat. Add the sage leaves and fry until lightly browned. Add the cream, pumpkin puree, chicken stock, salt and pepper. Stir and simmer the mixture until slightly thickened and bubbly, 8 to 10 minutes. Remove from heat. Toss with the cooked pasta, garnish with Parmesan cheese, chopped parsley and toasted pumpkin seeds. Serve immediately.