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Sage Brown Butter Pumpkin Pasta Alfredo

Sage Brown Butter Pumpkin Pasta Alfredo

  • Author: Mary
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian (can be adapted to vegan and gluten-free)

Description

Sage Brown Butter Pumpkin Pasta Alfredo is a creamy, savory fall-inspired dish combining nutty browned butter, earthy fresh sage, smooth pumpkin puree, and tender pasta tossed in a luscious Alfredo sauce. This comforting, vegetarian-friendly meal is quick to prepare, rich in flavor, and perfect for cozy autumn dinners.

Ingredients

Scale

Pasta

  • 12 oz fettuccine, linguine, or penne pasta

Sauce

  • 6 tbsp unsalted butter
  • 8–10 fresh sage leaves
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree (canned or homemade)
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • Salt and black pepper, to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water before draining the pasta.
  2. Brown the Butter with Sage: In a wide skillet over medium heat, melt the unsalted butter. Cook it until it turns golden brown and smells nutty, about 3–5 minutes. Add the fresh sage leaves and cook for an additional minute until they become crisp and fragrant.
  3. Prepare the Pumpkin Alfredo Sauce: Add the minced garlic to the browned butter and sage, stirring for about 30 seconds. Stir in the pumpkin puree and heavy cream, mixing until the sauce is smooth and heated through. Simmer gently for 3–4 minutes to meld the flavors.
  4. Combine Pasta and Sauce: Transfer the drained pasta into the skillet with the sauce. Toss to coat the pasta evenly. Add the Parmesan cheese and a splash of reserved pasta water to loosen the sauce as needed. Season with salt and black pepper to taste.
  5. Serve and Enjoy: Plate the pasta immediately. Optionally, garnish with extra Parmesan, crispy sage leaves, or a drizzle of browned butter for an irresistible finish.

Notes

  • Watch the butter closely as it can quickly burn; stir frequently to achieve a nutty brown butter flavor without bitterness.
  • Use fresh sage leaves for better flavor and crispness than dried sage.
  • Reserve some pasta water to help thin the sauce and improve its adherence to the pasta.
  • Go easy on salt since Parmesan cheese adds a natural saltiness; taste before adjusting seasoning.
  • Do not overcook pasta; al dente texture balances the creamy sauce perfectly and prevents mushiness.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 14 g
  • Cholesterol: 85 mg

Keywords: pumpkin pasta, brown butter, sage, Alfredo sauce, fall recipes, vegetarian pasta, comfort food, autumn pasta

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