Pumpkin Creme Fraiche Spaghetti with Fried Onions and Sage Leaves

Fall Pumpkin Creme Fraiche Spaghetti

Pumpkin Creme Fraiche Spaghetti with Fried Onions and Sage Leaves

Every so often I feel like a bit of a genius. Today was one of those days.

My husband left with the kids to go visit his parents. I was left alone to finish cleaning up the house and get some work accomplished. (Raise your hand if that’s your favorite way to spend a Saturday afternoon?) My stomach started to growl, so I opened up the fridge and pulled out some things I thought would make a good pasta sauce – a bit of canned pumpkin puree, half a carton of creme fraiche, fresh sage and some purple onions, both from my CSA.
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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.

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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.

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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


Units Scale
  • 4 oz spaghetti (I used Trader Joe’s GF corn spaghetti)
  • 1 Tablespoon olive oil
  • 1/2 cup very thinly sliced onions
  • 68 large sage leaves
  • heaping 1/4 cup pumpkin puree
  • 2 Tablespoons creme fraiche
  • 1/4 teaspoon pumpkin pie spice
  • Sea salt
  • Ground white pepper


  1. Cook pasta in salted water according to package directions. Drain and reserve a little bit of pasta cooking water. (A few tablespoons is fine.)
  2. 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.
  3. 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.
  4. To serve:
  5. Divide the pasta between two bowls and top with the fried onions and sage.
  • Author: Lindsey Johnson
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Main
  • Cuisine: Italian

Pumpkin Creme Fraiche Spaghetti

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

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  1. 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?

    1. 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.

  2. 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)

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