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Sage Brown Butter Pumpkin Pasta Alfredo

Sage Brown Butter Pumpkin Pasta Alfredo
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Sage Brown Butter Pumpkin Pasta Alfredo is a rich and creamy fall-inspired pasta dish featuring a luscious alfredo sauce made with velvety pumpkin puree, nutty brown butter, and fragrant fresh sage. This comforting yet sophisticated recipe blends warm, earthy flavors with a subtle sweetness, making it perfect for cozy autumn dinners or impressive gatherings.

Ingredients

Scale

Pasta

  • 12 oz fettuccine or pappardelle

Sauce

  • 6 tablespoons unsalted butter
  • 8–10 fresh sage leaves
  • 2 cloves garlic, minced
  • 1 cup pure pumpkin puree (canned or fresh)
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or pappardelle until al dente according to package instructions. Reserve about 1 cup of pasta water, then drain the pasta.
  2. Make the Brown Butter Sage Sauce: In a large skillet over medium heat, melt the unsalted butter. Continue cooking, swirling occasionally, until the butter turns golden brown and emits a nutty aroma. Add the fresh sage leaves and minced garlic, cooking gently until fragrant but not browned.
  3. Incorporate Pumpkin and Cream: Reduce the heat to low, then stir in the pumpkin puree and heavy cream. Stir constantly to combine and let the sauce simmer for a few minutes until slightly thickened and the flavors meld.
  4. Add Parmesan and Season: Whisk in the freshly grated Parmesan cheese until the sauce is smooth and melted. Taste and season with salt and freshly ground black pepper to balance the sweetness of the pumpkin and richness of the brown butter.
  5. Toss Pasta and Serve: Add the drained pasta to the skillet and toss thoroughly to coat every strand of pasta with the sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen it. Serve warm, garnished with extra sage leaves or Parmesan if desired.

Notes

  • Use unsalted butter to control salt levels and achieve a clean nutty brown butter flavor.
  • Be careful not to burn the sage leaves; add them gently and remove the pan from heat if necessary.
  • Freshly grated Parmesan melts better and offers richer flavor than pre-grated cheese.
  • Reserve pasta water to adjust sauce consistency without diluting flavor.
  • Simmer the sauce gently without boiling to prevent curdling or separation.

Nutrition

Keywords: pumpkin pasta, brown butter sage pasta, fall pasta recipe, creamy pumpkin alfredo, autumn comfort food

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