Description
A rich and creamy pumpkin Alfredo pasta dish infused with the nutty aroma of sage brown butter. This recipe offers a comforting and flavorful meal perfect for autumn.
Ingredients
Scale
- 1 pound pasta (fettuccine or linguine recommended)
- 1/2 cup (1 stick) unsalted butter
- 10–15 fresh sage leaves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
- Optional: Toasted pumpkin seeds for garnish
Instructions
- Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter is browned and fragrant, about 3-5 minutes. Remove sage leaves from skillet and set aside.
- Reduce heat to low. Whisk in pumpkin puree and heavy cream into the skillet. Stir until smooth.
- Add grated Parmesan cheese and nutmeg. Stir until cheese is melted and sauce is creamy.
- Season with salt and pepper to taste.
- Add drained pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with reserved crispy sage leaves and extra Parmesan cheese. Add toasted pumpkin seeds if desired.
Notes
- Ensure your pumpkin puree is 100% pumpkin, not a sweetened pie filling.
- Brown the butter gently to avoid burning.
- Adjust seasoning to your preference.
- Crispy sage leaves add a lovely texture and flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 400mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 130mg
Keywords: Sage Brown Butter Pumpkin Pasta Alfredo, pumpkin pasta, Alfredo sauce, brown butter, sage, fall recipe, vegetarian pasta