Brown Butter and Sage Pumpkin Pasta
Brown Butter and Sage Pumpkin Pasta is a cozy fall dish that brings together the rich, nutty flavors of brown butter, the earthy sweetness of pumpkin, and the aromatic essence of fresh sage. This creamy pasta is not just a meal; it’s a warm embrace on a chilly evening, perfect for gatherings or intimate dinners. Impress your family and friends with this simple yet elegant recipe that captures the spirit of autumn in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine or whole wheat pasta
- 1 cup canned pumpkin puree (100% pure)
- 4 tbsp unsalted butter
- 10 fresh sage leaves, torn
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil salted water in a large pot, add pasta, and cook until al dente per package instructions.
- Make brown butter: Melt unsalted butter in a medium skillet over medium heat until golden brown (about 5 minutes).
- Add garlic and sage: Stir in minced garlic and torn sage leaves; sauté for 1-2 minutes until fragrant.
- Incorporate pumpkin: Mix in pumpkin puree; season with salt and pepper. Simmer gently for 3-4 minutes.
- Combine pasta and sauce: Drain pasta (reserve some water) and add it to the skillet, tossing to combine. Use reserved water for desired creaminess.
- Serve with cheese: Plate the pasta and garnish with freshly grated Parmesan and extra sage leaves.
Nutrition
- Serving Size: 1 plate (approximately 280g)
- Calories: 520
- Sugar: 3g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 55mg
Keywords: For added flavor variations, consider incorporating crispy bacon or toasted nuts. Substitute butternut squash for pumpkin if desired. Store leftovers in an airtight container for up to three days; reheat gently with a splash of water.