Pumpkin Sage Cream Farfalle Recipe

Name: Pumpkin Sage Cream Farfalle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Stonemill Essentials Salt; 3 cups Reggano Farfalle, uncooked; 2 cups Carlini Extra Virgin Olivie Oil, divided; 1/2 Vidalia onion, diced; 6 sage leaves, thinly sliced; 1 cup Baker's Corner 100% Pure Canned Pumpkin; 1 1/2 cups Friendly Farms Whipping Cream; 1 cup edenVale Romano Shredded Cheese; 1 tablespoon Baker's Corner Brown Sugar; 3/4 teaspoon Stonemill Essentials Salt; 1/4 teaspoon Stonemill Essentials Ground Black Pepper; 6 sage leaves for garnish

Servings: persons

1 tablespoon Stonemill Essentials Salt
3 cups Reggano Farfalle, uncooked
2 cups Carlini Extra Virgin Olivie Oil, divided
1/2 Vidalia onion, diced
6 sage leaves, thinly sliced
1 cup Baker's Corner 100% Pure Canned Pumpkin
1 1/2 cups Friendly Farms Whipping Cream
1 cup edenVale Romano Shredded Cheese
1 tablespoon Baker's Corner Brown Sugar
3/4 teaspoon Stonemill Essentials Salt
1/4 teaspoon Stonemill Essentials Ground Black Pepper
6 sage leaves for garnish

1
In a large sauce pan, bring 8 cups of water and 1 tablespoon salt to a boil. Cook the farfalle for 12-15 minutes or until al dente.
2
Drain pasta and toss with 2 tablespoons of olive oil. Cover with plastic wrap and reserve.
3
In the same sauce pan, heat 3 tablespoons of olive oil over medium heat. Saute the onion until tender, about 5 minutes.
4
Add the thinly sliced sage. Saute for 3 minutes.
5
Add the pumpkin and heavy cream. Bring to a simmer. Add the cheese, stir until melted and the sauce thickens.
6
Stir in the brown sugar, salt and pepper. Add the farfalle to the sauce, toss until coated.
7
For garnish: Heat remaining oil in a small skillet over medium-high heat. Fry sage leaves until crisp. Transfer with a fork to paper towels to drain.

1811

kcal

Calories

180

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon Stonemill Essentials Salt, 3 cups Reggano Farfalle, uncooked, 2 cups Carlini Extra Virgin Olivie Oil, divided, 1/2 Vidalia onion, diced, and more.

Yes, Pumpkin Sage Cream Farfalle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Sage Cream Farfalle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions