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Sage Brown Butter Pumpkin Pasta Alfredo Recipe

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4.3 from 69 reviews

This Sage Brown Butter Pumpkin Pasta Alfredo is a cozy, flavorful autumn-inspired dish combining nutty brown butter, fragrant sage, smooth pumpkin puree, and creamy cheeses tossed with fettuccine pasta. The sauce is gently simmered to develop depth, finished with warm spices and crisp sage leaves for an elegant yet comforting meal perfect for fall evenings.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Brown Butter & Sage

  • 6 tablespoons salted butter
  • 1/4 cup fresh sage leaves plus 2 teaspoons chopped sage
  • 3 cloves garlic, chopped
  • Pinch of chili flakes

Sauce

  • 1 cup pumpkin purée
  • 1/3 cup apple cider
  • 2 cups whole milk
  • 1 cup grated parmesan cheese
  • 1/2 cup shredded gouda cheese
  • 1/4 teaspoon nutmeg
  • Kosher salt, to taste
  • Black pepper, to taste

Pasta

  • 1 pound fettuccine or similar cut of pasta

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain the pasta and set aside.
  2. Prepare Brown Butter and Crisp Sage: In a large skillet over medium heat, melt the butter together with the 1/4 cup whole sage leaves. Cook until the butter browns and the sage leaves become crisp, about 4 minutes. Remove the crisp sage leaves from the butter and set aside for garnish.
  3. Make the Sauce Base: Reduce heat to low. Add the chopped sage, garlic, and a pinch of chili flakes to the browned butter. Cook for 1 minute until fragrant. Stir in the pumpkin purée and apple cider, and simmer for 2 to 3 minutes until the mixture thickens slightly.
  4. Add Milk and Cheeses: Slowly whisk in the whole milk until smooth. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly. Stir in the grated parmesan, shredded gouda, and nutmeg. Season the sauce with kosher salt and black pepper to taste.
  5. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss gently to coat in the sauce. Cook together for 3 to 5 minutes on low heat, allowing the pasta to absorb the flavors.
  6. Serve: Remove the skillet from heat. Divide the pasta between plates and top each serving with the reserved crispy sage leaves. Serve immediately and enjoy the comforting flavors.

Notes

  • For a richer sauce, use whole milk or substitute with half-and-half.
  • To make this dish vegetarian, ensure the parmesan cheese is vegetarian-friendly or substitute with a suitable alternative.
  • Fresh sage is critical for best flavor; dried sage will not provide the same aroma or texture.
  • Adjust chili flakes to taste depending on your preferred spice level.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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