Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
A few autumns ago, I had Pumpkin Pasta with Pumpkin Sage Turkey Meatballs for the first time. I was standing in my kitchen staring at leftover canned pumpkin, a thawed package of ground turkey, and the unmistakable hum of a busy weeknight. It wasn’t quite cold yet, but the wind had that crisp bite that makes you crave something warm and nourishing. I wasn’t planning anything fancy—just trying to use what I had.
I mixed the turkey with sage, garlic, and a scoop of the pumpkin purée. I simmered a creamy pumpkin sauce with parmesan and nutmeg. Tossed it with pasta. Rolled and browned the meatballs. What came together was a bowl of Pumpkin Pasta with Pumpkin Sage Turkey Meatballs—a dish so full of cozy, comforting fall flavors, I’ve made it almost weekly ever since.
There’s something magical about the pairing of pumpkin, sage, and turkey to get Pumpkin Pasta with Pumpkin Sage Turkey Meatballs. It’s earthy, hearty, and somehow nostalgic. Whether you’re cooking for yourself, your family, or entertaining guests, Pumpkin Pasta with Pumpkin Sage Turkey Meatballs delivers that “fall on a plate” feeling in the best possible way.
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Ingredients
Here’s what you need to make Pumpkin Pasta with Pumpkin Sage Turkey Meatballs:
For the Pumpkin Sage Turkey Meatballs:
- 1 lb ground turkey (93% lean)
- 1/3 cup canned pumpkin purée (not pie filling)
- 1/4 cup grated parmesan cheese
- 1/2 cup breadcrumbs (plain or seasoned)
- 1 egg
- 1 tablespoon fresh sage, finely chopped (or 1 tsp dried)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for pan-searing)
For the Creamy Pumpkin Pasta Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup canned pumpkin purée
- 1 1/4 cups half-and-half (or heavy cream or milk)
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional: a pinch of red pepper flakes for heat
For the Pasta:
- 12 oz pasta (penne, rigatoni, or fettuccine all work well)
- Salted water for boiling
How to Prepare Pumpkin Pasta with Pumpkin Sage Turkey Meatballs
Here’s a step-by-step guide on how to make a delicious Pumpkin Pasta with Pumpkin Sage Turkey Meatballs:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
Step 2: Make the Turkey Meatballs
In a large bowl, combine the ground turkey, pumpkin purée, parmesan, breadcrumbs, egg, garlic, sage, onion powder, salt, and pepper. Mix gently until just combined—overmixing can make the meatballs tough.
Using clean hands or a scoop, roll the mixture into 1 1/2-inch meatballs (about 16–18 total).
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook for 3–4 minutes per side, turning gently to brown all over. You may need to do this in two batches to avoid overcrowding.
Once browned, transfer meatballs to a plate. They don’t need to be fully cooked at this stage—they’ll finish in the sauce.
Step 3: Make the Pumpkin Pasta Sauce
In the same skillet, add 1 tablespoon olive oil and sauté the garlic for 30 seconds, just until fragrant.
Stir in the pumpkin purée and half-and-half. Whisk until smooth and simmer over low heat for 3–5 minutes.
Add parmesan cheese, nutmeg, salt, pepper, and optional red pepper flakes. Stir until the sauce is creamy and warmed through.
If the sauce is too thick, stir in a splash of reserved pasta water to loosen it up.
Step 4: Finish the Meatballs
Gently place the seared meatballs back into the skillet with the sauce. Cover and simmer for 8–10 minutes, until the meatballs are fully cooked through and tender.
Step 5: Combine and Serve
Add the cooked pasta directly to the skillet or serve the sauce and meatballs over individual portions of pasta.
Top with extra parmesan, chopped parsley, or even a drizzle of browned butter for extra flavor.
Serve hot, and enjoy the aroma of pumpkin, sage, and garlic wafting through the kitchen.
How to Serve Pumpkin Pasta with Pumpkin Sage Turkey Meatballs
This Pumpkin Pasta with Pumpkin Sage Turkey Meatballs stands beautifully on its own, but here are a few complementary serving ideas:
- With garlic bread or a rustic baguette to soak up every bit of the sauce
- A simple green salad with lemon vinaigrette for brightness
- Roasted Brussels sprouts or maple-glazed carrots for a hearty fall side
- A crisp white wine like Chardonnay or Pinot Grigio to balance the creamy sauce
Pumpkin Pasta with Pumpkin Sage Turkey Meatballs is also rich, satisfying, and comforting—the kind of meal you linger over with second helpings and good conversation.
Tips
1. Don’t overmix the meatballs
Mix until just combined to keep them tender. Use a fork or your hands, and avoid compacting the mixture too tightly.
2. Use real pumpkin purée
Avoid pumpkin pie filling—it contains sugar and spices that don’t belong in a savory dish. Look for 100% pure pumpkin.
3. Grate your own parmesan
Freshly grated parmesan melts better and has richer flavor than the pre-packaged kind.
4. Control the sauce thickness
Pumpkin is naturally thick, so adjust with pasta water or extra cream if needed for your desired texture.
5. Fresh sage is ideal
Dried sage works in a pinch, but fresh sage adds a more aromatic, earthy flavor that pairs beautifully with both pumpkin and turkey.
Variations
1. Make it gluten-free
Use gluten-free breadcrumbs in the meatballs and pair with gluten-free pasta.
2. Add leafy greens
Stir in baby spinach or kale to the sauce for extra color and nutrition.
3. Use ground chicken instead
Ground chicken works just as well in the meatballs for a lean and equally flavorful option.
4. Go dairy-free
Swap the cream for unsweetened almond or oat milk and use nutritional yeast instead of parmesan for a dairy-free version.
5. Turn it into a baked pasta
Combine cooked pasta, sauce, and meatballs in a baking dish. Top with mozzarella and broil until bubbly for a cozy baked casserole.
FAQs
1. Can I use another type of meat for the meatballs?
Yes! Ground chicken or even pork works well. Just make sure it’s not too lean to avoid dryness.
2. How long do leftovers last?
Store leftovers of Pumpkin Pasta with Pumpkin Sage Turkey Meatballs in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave with a splash of milk or broth.
3. Can I freeze the meatballs?
Absolutely. Freeze the raw meatballs on a tray until solid, then transfer to a freezer bag. Cook from frozen by adding a few extra minutes to the simmering time.
4. What pasta shape is best for pumpkin sauce?
Short pasta like penne, rigatoni, or shells hold the creamy sauce well. Long noodles like fettuccine also work beautifully.
5. Can I add cheese on top before serving?
Yes! Parmesan is perfect, but a sprinkle of mozzarella or fontina would make it even more comforting.
Final Thoughts
This Pumpkin Pasta with Pumpkin Sage Turkey Meatballs is everything you want in a fall dinner—rich, satisfying, and loaded with seasonal flavor. It brings the sweetness of pumpkin, the warmth of sage, and the comfort of creamy pasta together in a way that feels both special and approachable.
Whether you stumbled across it on a weeknight like I did or you’re planning your autumn dinner menu in advance, this Pumpkin Pasta with Pumpkin Sage Turkey Meatballs is one you’ll come back to again and again. It’s proof that simple ingredients, when treated with a little creativity and a lot of love, can become something extraordinary.
Next time you have a half-used can of pumpkin and a package of ground turkey staring at you from the fridge, now you’ll know exactly what to do.