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Sage and Gouda Pumpkin Pasta Recipe

Sage and Gouda Pumpkin Pasta recipe


This is a creamy pasta dish with a twist. It has pumpkin and melted gouda cheese. We cook pasta and mix it with a special sauce. The sauce has butter, pumpkin, cheese, and sage. It's yummy and perfect for dinner.


340 g elbow macaroni pasta
1/2 x (425 g) can pure pumpkin purée
240 ml whole milk
2 tbsp all-purpose flour
1/4 tsp black pepper
4 tbsp unsalted butter
1/2 tsp salt
200 g smoked gouda cheese, grated
1 tbsp fresh sage leaves, chopped


Fill a large pot with water, cover, and bring to a boil. Add a pinch of salt and the pasta, stirring occasionally. Cook for 8-10 minutes until al dente, then drain.
In a medium saucepan, melt butter over medium heat until it starts to foam. Add the chopped sage and cook until the butter turns a golden brown color, about 3-4 minutes.
Stir in the flour and whisk for 1 minute until well combined with the butter.
Gradually pour in the milk while whisking constantly. Bring the mixture to a simmer and cook for 2 minutes, or until it thickens.
Reduce the heat to low and stir in the pumpkin purée, salt, and black pepper until smooth.
Add the grated gouda cheese to the saucepan, stirring until the cheese is completely melted and the sauce is creamy.
Add the drained pasta to the saucepan with the pumpkin cheese sauce, stirring to coat the pasta evenly.
Serve the pasta hot, garnished with extra sage leaves if desired.

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