The pot lid rattles and you know dinner is almost ready. You remember the little steam cues that tell you the pressure build is just right and everything's cooking up evenly inside. It17s kinda like waiting for a little secret to unfold in your kitchen.
You spot the comforting scent rising from the kitchen as the savory bacon mixes with the fresh sage leaves. You sense the broth depth thickening with each minute that passes while the pumpkin puree melds into the cream. It17s that kinda warmth you want on a chilly evening.
Of course, with your pressure cooker doing most of the heavy lifting, you can chill knowing dinner won7t take all night. The natural release means you get sauce that7s just thick enough without overcooking your pasta. Soon you7re plating up a bowl full of cozy vibes and hearty flavor that7s perfect for any night in.
The Real Reasons You Will Love This Method
- Quick pressure build cuts your wait time in half so you get dinner on the table fast.
- The broth depth comes out rich and full like it cooked all day long, but nope, just a short simmer.
- Pressure cooks the pasta perfectly with the sauce so every bite7s creamy and coated good.
- Natural release prevents overcooked pasta; it lets everything settle gently while your sauce thickens.
- Slow release options give you control to tweak texture and flavor just how you like it.
What Goes Into the Pot Today
- 4 slices bacon, diced for crispiness and that smoky crunch you gotta have.
- 8 whole sage leaves to fry crispy and give earthy, herby bites throughout.
- 1 tablespoon minced sage leaves to stir in and flavor the cream sauce just right.
- A little olive oil for frying up the herbs and bacon juices.
- 4 containers of Gerber pumpkin puree to bring velvety, natural sweetness and that perfect fall feel.
- 1 tablespoon unsalted butter, melting smooth and rich into the sauce.
- 1 cup low-sodium chicken or vegetable broth, adding savory depth without overpowering.
- 1 cup heavy cream (or a bit more to get your sauce just how you want it) for creamy lusciousness.
- A pinch of nutmeg to sprinkle warmth and a hint of spice into every bite.
- 1 cup thinly sliced scallions tossed in at the end for freshness and crunch.
- 1 pound preferred pasta, cooked ahead and ready to soak up all that sauce.
- 1 cup reserved pasta cooking water to loosen the sauce if it gets too thick.
- Salt and freshly cracked black pepper to season the living daylights out of this dish.
Your Complete Cooking Timeline
First up, you heat your skillet over medium and toss in the diced bacon. Let it cook until it's all crispy and golden. Then, use a slotted spoon to scoop it out, leaving those tasty drippings right there in the pankeeping all that smoky flavor for later.
Next, drop in the whole sage leaves and fry them until they go crispy, about 30 seconds. Take '9em out and lay them on a paper towel. This adds a texture surprise when you serve.
Now turn the heat down a notch and add a drizzle of olive oil if you need it. Stir in the minced sage for about a minute until your kitchen smells super inviting.
Time to add Gerber pumpkin puree and unsalted buttergive it a good stir and cook it for 2-3 minutes until everything blends softly together.
Pour in the broth and heavy cream, stirring well as the sauce comes to a gentle simmer. Sprinkle in your pinch of nutmeg and salt to taste. Let it simmer for 10-15 minutes, stirring here and there to see it thicken.
Final step, toss in the thinly sliced scallions and crispy bacon bits, stirring everything up. Plate it atop your cooked pasta and garnish with those fried crispy sage leaves you set aside earlierthen dig in!
Time Savers That Actually Work
- Cook your pasta while the bacon and sage leaves fry so you7re not waiting twice.
- Use pre-minced sage if you7re tight on timefresh is good but prepped makes it quicker.
- Grab your Gerber pumpkin puree ready-to-go instead of roasting your own pumpkinsuper handy.
- Reserve pasta water in advance so you don7t have to do an extra pot wash later.
The Flavor Experience Waiting for You
Your first bite hits the rich creaminess of the pumpkin blended with the earthy sage. It7s like a hug in pasta form, warm and comforting. The nutmeg sneaks in with a little tingle that makes the taste pop.
Then you stumble on those crispy bacon bits and fried sage leaves, adding crunch and that salty, smoky contrast to the smooth sauce. It7s a texture dance you definitely wanna savor.
Fresh scallions bring a little brightness and bite, making sure every forkful stays balanced and far from boring. The sauce coats your pasta perfectly, wrapping each twist with a velvety cloud of flavor.
Keeping Leftovers Fresh and Ready
- Store leftover pasta and sauce separately in airtight containers so nothing gets mushy.
- In the fridge, keep pasta covered tight and eat within 3 days for best texture.
- Sauce freezes well in small portions; thaw overnight in the fridge and warm gently on low heat.
- Reheat pasta with a splash of reserved pasta water to loosen it up and keep it from drying out.
The FAQ Section You Actually Need
- Can I use a different kind of pasta? Totally! Any shape works fine as long as you cook it ahead and mix it in right before serving. Check our best pasta shapes for sauces post for tips.
- What if I don7t have fresh sage? Dried sage can work in a pinch, just use a bit less 'cause it7s more intense. Our guide to fresh herbs has advice on substitutions and freshness.
- Can I swap bacon for something else? Sure thing. Pancetta or even crispy tofu make great alternatives if you want. See our bacon alternatives post for more ideas.
- Do I have to use heavy cream? Nope, you can use half and half or a lighter cream, but the sauce might be thinner and less rich. Learn about cream substitutes in this post.
- How do I get the sauce thicker? Let it simmer a bit longer on the stove or add a tiny bit of cornstarch slurry if you want a faster fix.
- What7s the best way to do the natural release? Just turn off the heat and let the pressure cooker sit until all the steam7s released slowly, it usually takes about 10-15 minutes. You can read about natural release techniques in our pressure cooker tips.
Pasta with Pumpkin-Sage Cream Sauce {CookingWithGerber}
Equipment
- 1 Skillet large
Ingredients
Main Ingredients
- 4 slices bacon diced
- 8 sage leaves whole
- 1 tablespoon sage leaves minced
- olive oil for frying
- 4 containers Gerber pumpkin puree
- 1 tablespoon unsalted butter
- 1 cup low-sodium chicken or vegetable broth
- 1 cup heavy cream or more to desired consistency
- 1 pinch nutmeg
- 1 cup scallions thinly sliced
- 1 pound pasta preferred, cooked ahead
- 1 cup reserved pasta cooking water if needed to loosen sauce
- salt to taste
- freshly cracked black pepper to taste
Instructions
Instructions
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon pieces, drain and set aside.
- Add whole sage leaves to skillet and cook until fragrant and crisp. Remove to paper towels to drain; set aside.
- Return skillet to heat adding small amount of olive oil to bacon fat, if needed.
- Add minced sage to the skillet and cook for 1 minute until fragrant.
- Add pumpkin puree, butter, and broth; stir and heat through until butter melts.
- Reduce heat, stir in heavy cream, nutmeg, and chopped scallions. Let sauce simmer 10-15 minutes.
- Add reserved pasta cooking water as needed to loosen sauce and stir in crispy bacon pieces.
- Serve sauce over pasta and garnish with reserved fried sage leaves.
