Every so often I feel like a bit of a genius. Today was one of those days.
I like thinly sliced, crispy onions on just about anything, but I never make them except for during the holidays. I think it’s high time I made them more often. When I thought of those onions with crispy fried sage, I knew it would be a winning combo and fabulous topping for my pasta.
Alone the creme fraiche and pumpkin taste really good. But then I added a little pumpkin pie spice and that’s when magic happened. Now I know there are other similar combinations out there. I’ve made many myself or had them at restaurants. They’re good. But for some reason, being home alone, cooking just for myself, which I rarely do, my pasta creation tasted that much better. Other than pausing to Instagram it, I sat and enjoyed my lunch. I haven’t done that in a very long time. I’m always rushing from one thing to the next and I neglect those moments that I desperately need – the moments when I sit down and taste my food, when I sit down and enjoy the moment before it passes. I think we all need more of those moments in our days.
Pumpkin Creme Fraiche Spaghetti with Fried Onions and Sage Leaves
Tangy creme fraiche and earthy pumpkin puree create a perfect spaghetti sauce.
- Total Time: 25 mins
- Yield: 1-2 1x
Ingredients
- 4 oz spaghetti (I used Trader Joe’s GF corn spaghetti)
- 1 Tablespoon olive oil
- 1/2 cup very thinly sliced onions
- 6–8 large sage leaves
- heaping 1/4 cup pumpkin puree
- 2 Tablespoons creme fraiche
- 1/4 teaspoon pumpkin pie spice
- Sea salt
- Ground white pepper
Instructions
- Cook pasta in salted water according to package directions. Drain and reserve a little bit of pasta cooking water. (A few tablespoons is fine.)
- While pasta is cooking, heat the olive oil in a skillet. Add the onions to the pan and sprinkle with a bit of sea salt. Cook over medium-high heat, stirring occasionally, until they start to crisp up and turn golden brown. This might take 10 or more minutes depending how hot the pan is. Be careful not to let them burn. Add the sage leaves and continue cooking until the leaves are crispy too. Transfer to a small bowl and keep warm.
- Put the drained, hot pasta back into the pot. Add the pumpkin puree, creme fraiche, and pumpkin pie spice. Gently toss to coat the pasta. Taste and add salt and white pepper to taste.
- To serve:
- Divide the pasta between two bowls and top with the fried onions and sage.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Main
- Cuisine: Italian
Other recipes from fellow bloggers using pumpkin and sage:
Pumpkin Manicotti from Foodie Crush
Pumpkin and Fried Sage Flatbread from Foodie Crush
Pumpkin Sage Gougeres from Cookin’ Canuck
Pumpkin Pizza with Crispy Sage from Two Peas and Their Pod
Roasted Pumpkin Sage Soup from Skinnytaste
14 Comments
Looks delicious and your photos (as always) are so beautiful!
This is pasta perfection!!
When are you going to open your own restaurant? In Paris, for example, so that I can come eat your gorgeous, delicious food! I’m serious!!
Absolutely gorgeous! I love the photos! And the dish – pass the plate! :)
This sounds amazing. I need to pick some sage and get it in the freezer!
Thanks gals!
@The Paris Busy Bee – wouldn’t that be dreamy? I need to get to Paris someday so I can give you a real life hug! xoxo
Love this! Pinned…
This sounds and looks amazing! I’ll definitely be making it for dinner this weekend. Any suggestions for a side dish that would pair well?
I think a hearty green salad would go nicely with the pasta, or some roasted veggies. It’s not that rich, but kind of feels like it is, if that makes sense. A salad would be my first choice.
This looks so delicious! I have never heard of such a thing. Going to make this for sure. Thanks for sharing my friend.
I came upon this recipe, and your website, randomly via pinterest. I decided to try the recipe, it looked easy enough! And really, I didn’t expect much. The ingredients were simple and few. Well I am VERY HAPPY I tried the recipe. So delicious. Such great pairing of ingredients. AND super easy to throw together. Thank you!
I think a great addition would be a tasty sausage (if you like meat)
Thanks, Jill! xoxo
@Michelle I’m so glad you liked it! Sliced sausage is a great idea. I appreciate you coming back over to let me know what you thought. I love the feedback!
What kind of pumpkin puree did you use? Did you make your own or from a can? x
Hi Summer! You can use either one. I used canned because that’s what I had on hand. Homemade would be sooo good!