Creamy Pumpkin Pasta with Crispy Sage, Burrata, Candied Pecans & Hot Honey
Creamy Pumpkin Pasta with Crispy Sage, Burrata, Candied Pecans & Hot Honey is a cosy, indulgent pasta dish that brings together a silky pumpkin cream sauce, tender pasta, crispy sage, creamy burrata, and crunchy candied pecans. A drizzle of hot honey adds a sweet and gently spicy finish that makes every bite especially satisfying.
The pumpkin sauce comes together quickly with garlic, Parmesan, thyme, smoked paprika, and nutmeg, creating a rich autumn-inspired coating for the pasta. Finished with warm burrata, buttery sage, caramelised pecans, and hot honey, this is an impressive yet straightforward meal for a cosy dinner or special occasion.
Ingredients
For the Pasta:
- 12 oz pasta, such as rigatoni or penne (340 g)
- 1 tbsp olive oil (15 ml)
- 2 tbsp unsalted butter (28 g)
- 2 garlic cloves, minced (6 g)
- 1½ cups pumpkin purée (365 g)
- 1 cup heavy cream (240 ml)
- ½ cup grated Parmesan cheese (50 g)
- ½ cup pasta water (120 ml)
- 1 tsp dried thyme (1 g)
- ½ tsp smoked paprika (1 g)
- ½ tsp kosher salt (3 g)
- ¼ tsp black pepper (0.5 g)
- ¼ tsp ground nutmeg (0.5 g)
For the Crispy Sage:
- 2 tbsp unsalted butter (28 g)
- 12 fresh sage leaves (5 g)
For the Candied Pecans:
- ¾ cup pecan halves, roughly chopped (85 g)
- 1 tbsp maple syrup (20 g)
- 1 tbsp brown sugar (13 g)
- Pinch of salt
For the Burrata & Hot Honey:
- 8 oz burrata cheese (225 g)
- 3 tbsp hot honey (63 g)
For Garnish (optional):
- Fresh sage leaves
- 2 tbsp grated Parmesan cheese (10 g)
- ¼ tsp red pepper flakes (0.5 g)
How to Make It
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve ½ cup (120 ml) of pasta water. Drain the pasta and set aside.
2. Start the Pumpkin Sauce
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and cook for 30–60 seconds, stirring frequently, until fragrant but not browned.
3. Simmer the Pumpkin Cream Sauce
Add the pumpkin purée, heavy cream, dried thyme, smoked paprika, kosher salt, black pepper, and nutmeg. Stir until well combined, then gently simmer for 4–5 minutes, stirring occasionally, until the sauce is creamy and slightly thickened.
4. Finish the Sauce
Stir in the grated Parmesan and remaining 1 tablespoon of butter. Add the reserved pasta water a little at a time, stirring continuously, until the sauce becomes smooth and silky. Use only as much pasta water as needed to reach the desired consistency.
5. Combine the Pasta and Sauce
Add the cooked pasta to the pumpkin sauce and toss gently until every piece is evenly coated. Cook over low heat for another 1–2 minutes, allowing the pasta to absorb some of the creamy sauce.
6. Make the Crispy Sage
Melt the butter in a small skillet over medium heat. Add the sage leaves and cook for 1–2 minutes per side, until crisp and the butter is lightly browned. Transfer the sage to a paper towel-lined plate to drain.
7. Make the Candied Pecans
Add the chopped pecans, maple syrup, brown sugar, and a pinch of salt to a dry skillet over medium-low heat. Cook for 3–4 minutes, stirring frequently, until the pecans are glossy and caramelised. Remove from the heat and allow them to cool slightly so they become crunchy.
8. Assemble the Pasta
Transfer the creamy pumpkin pasta to a large serving dish or individual bowls. Break the burrata into pieces and scatter it over the warm pasta, allowing the cheese to soften slightly from the heat.
9. Add the Toppings
Top the pasta with the crispy sage and candied pecans. Drizzle the hot honey over the burrata and pasta just before serving.
10. Garnish and Serve
Finish with grated Parmesan and red pepper flakes, if desired. Serve immediately while the pasta is warm, the burrata is creamy, the sage is crisp, and the pecans still have their crunchy texture.
Why This Recipe Works
This pasta combines several contrasting textures and flavours in one dish. The pumpkin and cream create a smooth, savoury sauce, while Parmesan adds richness and depth. Garlic, thyme, smoked paprika, and nutmeg bring warmth without overpowering the pumpkin.
The toppings take the dish from simple to special. Creamy burrata melts gently into the warm pasta, crispy sage adds a buttery crunch, and candied pecans provide sweetness and texture. Hot honey ties everything together with a sweet-spicy finish that complements the pumpkin and creamy cheese.
Tips for the Best Creamy Pumpkin Pasta
- Cook the pasta al dente: Slightly firm pasta holds up well when tossed with the creamy pumpkin sauce.
- Reserve the pasta water: The starchy water helps loosen the sauce and gives it a smooth, silky consistency.
- Keep the sauce at a gentle simmer: Avoid boiling the cream sauce vigorously so it stays smooth and creamy.
- Watch the sage closely: Sage leaves cook quickly, so keep an eye on them to prevent them from becoming too dark.
- Stir the pecans frequently: The maple syrup and brown sugar can caramelise quickly, so frequent stirring helps coat the nuts evenly.
- Add the burrata at the end: Scattering it over the warm pasta allows it to soften while keeping its creamy texture.
- Drizzle the hot honey just before serving: This keeps the sweet-spicy flavour fresh and gives the finished dish an appealing glossy finish.
Serving Suggestions
Serve this pumpkin pasta immediately as a comforting main course. The combination of creamy sauce, burrata, crispy sage, candied pecans, and hot honey makes it substantial enough to enjoy on its own.
For a larger meal, pair it with a simple green salad or lightly dressed seasonal vegetables. Serve the pasta while warm so the burrata can soften slightly over the sauce and the candied pecans and crispy sage retain their texture.
Frequently Asked Questions
Can I use rigatoni or penne?
Yes. Rigatoni and penne both work well with the creamy pumpkin sauce because their shape helps hold onto the sauce. Other similar short pasta shapes can also be used.
Can I make the candied pecans ahead of time?
Yes. The candied pecans can be prepared ahead and allowed to cool completely. Keep them in an airtight container until you are ready to assemble the pasta so they retain their crunch.
Can I prepare the crispy sage ahead?
The crispy sage is best prepared close to serving so it retains its delicate crisp texture. If prepared slightly ahead, let it cool completely before storing it in an airtight container.
Can I use another cheese instead of burrata?
Burrata provides the creamy finishing element for this recipe. If needed, another mild creamy cheese can be used, although the texture and flavour will be somewhat different.
How do I keep the pumpkin sauce silky?
Add the reserved pasta water gradually while stirring the sauce. The starchy water helps loosen the pumpkin cream sauce and creates a smoother consistency without making it overly thin.
When should I add the hot honey?
Add the hot honey immediately before serving. Drizzling it over the burrata and warm pasta at the end keeps its sweet and spicy flavour prominent.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 4 |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Calories | 720 |
| Protein | 21 g |
| Carbohydrates | 75 g |
| Fat | 39 g |
| Fiber | 6 g |
| Sugar | 18 g |
| Sodium | 620 mg |
Final Thoughts
This creamy pumpkin pasta is a cosy combination of savoury, sweet, creamy, and crunchy elements. The silky pumpkin sauce provides a comforting base, while burrata, crispy sage, candied pecans, and hot honey add layers of flavour and texture.
It is simple enough for a relaxed dinner but has the kind of finishing touches that make it feel special. Serve it straight away for the best contrast between the warm creamy pasta, soft burrata, crisp sage, crunchy pecans, and sweet-spicy hot honey.
Print
Creamy Pumpkin Pasta with Crispy Sage, Burrata, Candied Pecans & Hot Honey
- Total Time: 35 minutes
Description
A cosy, indulgent pasta dish featuring silky pumpkin cream sauce, tender pasta, crispy sage, creamy burrata, crunchy candied pecans, and a sweet-spicy drizzle of hot honey.
Ingredients
For the Pasta:
12 oz pasta, such as rigatoni or penne (340 g)
1 tbsp olive oil (15 ml)
2 tbsp unsalted butter (28 g)
2 garlic cloves, minced (6 g)
1½ cups pumpkin purée (365 g)
1 cup heavy cream (240 ml)
½ cup grated Parmesan cheese (50 g)
½ cup pasta water (120 ml)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)
¼ tsp ground nutmeg (0.5 g)
For the Crispy Sage:
2 tbsp unsalted butter (28 g)
12 fresh sage leaves (5 g)
For the Candied Pecans:
¾ cup pecan halves, roughly chopped (85 g)
1 tbsp maple syrup (20 g)
1 tbsp brown sugar (13 g)
Pinch of salt
For the Burrata & Hot Honey:
8 oz burrata cheese (225 g)
3 tbsp hot honey (63 g)
For Garnish:
Fresh sage leaves
2 tbsp grated Parmesan cheese (10 g)
¼ tsp red pepper flakes (0.5 g)
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve ½ cup (120 ml) of pasta water. Drain the pasta and set aside.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and cook for 30–60 seconds, stirring frequently, until fragrant but not browned.
3. Add the pumpkin purée, heavy cream, dried thyme, smoked paprika, kosher salt, black pepper, and nutmeg. Stir until well combined, then gently simmer for 4–5 minutes, stirring occasionally, until the sauce is creamy and slightly thickened.
4. Stir in the grated Parmesan and remaining 1 tablespoon of butter. Add the reserved pasta water a little at a time, stirring continuously, until the sauce becomes smooth and silky. Use only as much pasta water as needed to reach the desired consistency.
5. Add the cooked pasta to the pumpkin sauce and toss gently until every piece is evenly coated. Cook over low heat for another 1–2 minutes, allowing the pasta to absorb some of the creamy sauce.
6. Melt the butter in a small skillet over medium heat. Add the sage leaves and cook for 1–2 minutes per side, until crisp and the butter is lightly browned. Transfer the sage to a paper towel-lined plate to drain.
7. Add the chopped pecans, maple syrup, brown sugar, and a pinch of salt to a dry skillet over medium-low heat. Cook for 3–4 minutes, stirring frequently, until the pecans are glossy and caramelised. Remove from the heat and allow them to cool slightly so they become crunchy.
8. Transfer the creamy pumpkin pasta to a large serving dish or individual bowls. Break the burrata into pieces and scatter it over the warm pasta, allowing the cheese to soften slightly from the heat.
9. Top the pasta with the crispy sage and candied pecans. Drizzle the hot honey over the burrata and pasta just before serving.
10. Finish with grated Parmesan and red pepper flakes, if desired. Serve immediately while the pasta is warm, the burrata is creamy, the sage is crisp, and the pecans still have their crunchy texture.
Notes
Cook the pasta al dente so it holds up well when tossed with the creamy pumpkin sauce. Reserve the pasta water because its starch helps loosen the sauce and gives it a smooth, silky consistency. Keep the pumpkin cream sauce at a gentle simmer rather than boiling vigorously so it stays smooth and creamy. Watch the sage closely because the leaves cook quickly and can become too dark. Stir the pecans frequently while caramelising because the maple syrup and brown sugar can cook quickly. Add the burrata at the end so it softens gently while keeping its creamy texture. Drizzle the hot honey just before serving to keep its sweet-spicy flavour fresh. The candied pecans can be prepared ahead and stored in an airtight container once completely cooled. Crispy sage is best prepared close to serving. If prepared slightly ahead, cool completely before storing in an airtight container. Rigatoni and penne both work well, but other similar short pasta shapes can also be used. Serve with a simple green salad or lightly dressed seasonal vegetables for a larger meal. Another mild creamy cheese can be used instead of burrata, although the texture and flavour will be somewhat different.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
