Pumpkin Creme Fraiche Pasta with Sage (2024)

I will be the first one to admit, crème fraiche is an underused ingredient on this blog. However, we are about to change that, because since I came back from theVermontCheese CampI have been testing a lot of recipes using this rich custardy cream. And this pumpkin crème fraiche pasta with sage and shallots is the first of the many recipes to come. If you are like me, new to using crème fraiche in your cooking, this is a great recipe to start as it is made with only a few ingredients and comes together in less than 30 minutes.

What is creme fraiche and how is it different from sour cream?

So you may ask, what is crème fraiche and how is it made? With a texture similar to sour crème, crème fraiche is a custardy and velvety cream made from cow’s milk by separating the cream from the milk and fermenting it with a culture (lactic bacteria). Even though its consistency resembles sour crème, it has a higher fat content and a less tangy taste. As the name suggests, it is originated from France and used frequently in French cooking. Though nowadays a lot of supermarkets in the US maintain a good supply of crème fraiche in their dairy section.

A lot of people use crème fraiche as a condiment and serve with desserts. I find it especially refreshing when served alongside a summer tart or a dollop of it added onto a bowl of fresh fruit. In addition, because of its high fat content, unlike sour cream, it is not prone to curdling and can handle high heat. That is why it is widely used in cooking as well. This is the reason why it is more expensive than sour cream.

About this Pumpkin Creme Fraiche Pasta with Sage Recipe

Now let’s talk about this pumpkin crème fraiche pasta with sage and shallots recipe. For one thing, every single ingredient in this recipe has its own unique flavor. However, what makes this dish so incredible is that they pair so well with each other. If you were a fan of winter squash and use it often in your fall recipes, you would already know that fresh sage and winter squash are made for each other. Honestly, I rarelyuse sage in my cooking because I think, if not used properly, its flavors may take over the whole dish. However, if you cook it with other flavoring agents like shallots and garlic, it looses its strong flavor while landing a more balanced and earthy taste that compliments the overall dish.

Once the pumpkin puree and crème fraiche is added to the sautéed shallot and sage mixture and cooked, you end up with a creamy pasta sauce that takes your autumn pasta game to the next level. The best part: It all comes together in less than 30 minutes.

In terms of pasta, I used brown rice spaghetti, but you could use any pasta of your choice. As in all pasta dishes, I recommend reserving a cup of the cooking liquid, as you may need it later on if the pasta dries or the sauce needs a little bit more liquid. This dish is best when consumed on the day of cooking. It serves four people, but you can easily half or double the recipe based on the number of people you are serving.

Recipe adapted from this Edible Feastrecipe.