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Sage Brown Butter Pumpkin Pasta Alfredo

Sage Brown Butter Pumpkin Pasta Alfredo
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Indulge in creamy Sage Brown Butter Pumpkin Pasta Alfredo, a cozy fall-inspired dish bursting with rich flavors and comforting warmth. This recipe combines the velvety smoothness of pumpkin puree and heavy cream with nutty browned butter, fragrant fresh sage, and savory Parmesan cheese, creating a satisfying, elegant pasta meal perfect for chilly nights or seasonal celebrations.

Ingredients

Scale

Pasta

  • 12 oz fettuccine or any flat noodle pasta

Sauce

  • 1 cup pumpkin puree (canned or fresh)
  • 4 tbsp unsalted butter
  • 8–10 fresh sage leaves
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 tsp nutmeg (optional but recommended)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about a cup of pasta water before draining to help loosen the sauce later.
  2. Brown the Butter with Sage: In a skillet over medium heat, melt the unsalted butter. Let it cook, swirling occasionally, until it turns golden brown and smells nutty—about 3 to 5 minutes. Toss in fresh sage leaves and gently crisp them in the butter for a minute, infusing the brown butter with fragrant herbs.
  3. Prepare the Pumpkin Alfredo Sauce: Add minced garlic to the brown butter and sauté briefly until fragrant. Stir in pumpkin puree and heavy cream, mixing well until combined. Season with salt, pepper, and a pinch of nutmeg to balance the flavors. Let the sauce simmer gently to thicken for 3 to 5 minutes.
  4. Combine Pasta and Sauce: Add the drained pasta to the sauce skillet and toss to coat evenly. Gradually mix in grated Parmesan cheese, stirring until the sauce is creamy and clings to each strand. Use reserved pasta water as needed to adjust consistency, making it silky and smooth.
  5. Serve Warm and Garnish: Dish out the pasta into bowls or plates, sprinkle with extra Parmesan and crispy sage leaves if desired, and enjoy immediately for the best comforting experience.

Notes

  • Brown the Butter Carefully: Watch the butter closely as it can burn quickly; remove from heat once golden and fragrant.
  • Use Fresh Sage: Fresh leaves provide the best aroma and texture for crisping; dried sage won’t deliver the same flavor.
  • Reserve Pasta Water: Starchy water is key to loosening your sauce without watering down the flavor.
  • Balance the Pumpkin: Add nutmeg and cheese carefully to complement, not overpower, the pumpkin’s natural sweetness.
  • Serve Immediately: This dish is best enjoyed fresh to keep the sauce creamy and flavors vibrant.

Nutrition

Keywords: pumpkin pasta, alfredo sauce, brown butter, sage, fall recipe, creamy pasta, vegetarian pasta, gluten free pasta option

Find it online: https://tastebudtrek.com/sage-brown-butter-pumpkin-pasta-alfredo/