Sage Brown Butter Pumpkin Pasta Alfredo Recipe

If you adore the comforting flavors of fall and crave a pasta dish that feels both indulgent and delightfully unique, then you absolutely need to try the Sage Brown Butter Pumpkin Pasta Alfredo. This recipe perfectly balances the rich, nutty essence of brown butter and crispy sage leaves with the smooth creaminess of pumpkin-infused alfredo sauce. Every bite delivers a cozy warmth that feels like a big, delicious hug, making it an instant favorite for chilly evenings or special gatherings where you want to impress without fuss.

Sage Brown Butter Pumpkin Pasta Alfredo Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are beautifully simple yet essential, each bringing a unique flair to the Sage Brown Butter Pumpkin Pasta Alfredo. From savory herbs and creamy cheeses to fragrant spices and fresh pumpkin, every element enhances the taste, texture, and color of this dish.

  • Salted butter: The base that toasts the sage and adds a rich, nutty flavor when browned.
  • Fresh sage leaves: Provide aromatic herbal crispiness that complements the creamy sauce perfectly.
  • Garlic: Adds a punch of savory depth to the sauce without overpowering the delicate pumpkin.
  • Chili flakes: A gentle heat that balances the richness and lifts the flavors.
  • Pumpkin purée: The star ingredient that infuses the sauce with smooth texture and subtle sweetness.
  • Apple cider: Brightens the sauce with acidity and enhances the pumpkin’s natural flavors.
  • Whole milk: Provides creaminess and helps melt the cheeses for a luscious consistency.
  • Grated parmesan: Adds a sharp, salty tang that enriches the alfredo base.
  • Shredded gouda cheese: Brings smoky, creamy notes that make the sauce irresistibly complex.
  • Nutmeg: A warming spice that rounds out the pumpkin and cheese flavors beautifully.
  • Kosher salt: Essential for seasoning and bringing all the flavors into harmony.
  • Black pepper: Adds a fresh, peppery kick to finish the sauce.
  • Fettuccine or similar pasta: Perfect for carrying the rich sauce and making every bite filling and satisfying.

How to Make Sage Brown Butter Pumpkin Pasta Alfredo

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Cooking the pasta until it’s al dente is crucial because it provides just the right bite to contrast with the creamy sauce. Once cooked, drain the pasta and set it aside—this is the foundation on which the sauce will shine.

Step 2: Brown the Butter and Crisp the Sage

In a large skillet over medium heat, melt the butter along with whole fresh sage leaves. As the butter foams and begins to brown, it becomes nutty and aromatic, while the sage leaves crisp up into delightful little bites of flavor. After about four minutes, remove the crispy sage—these will become the perfect garnish later.

Step 3: Build the Sauce Base

Reduce the heat to low, then add chopped sage, garlic, and a pinch of chili flakes to the browned butter. Sauté briefly, just enough for the garlic to awaken but not burn, allowing the sauce’s flavor to develop complexity and warmth with a subtle kick.

Step 4: Stir in Pumpkin and Apple Cider

Next, whisk in the pumpkin purée and apple cider, simmering for a couple of minutes until the sauce thickens slightly. The cider adds brightness and helps elevate the pumpkin’s natural sweetness, blending beautifully with the savory background.

Step 5: Incorporate Milk and Cheeses

Slowly whisk in whole milk and continue stirring until the mixture is smooth. Let it simmer gently for about five minutes so it thickens just enough to coat your pasta. It’s at this point you stir in grated parmesan, shredded gouda, and nutmeg, which enrich the sauce with a creamy, smoky, and warmly spiced finish. Season with kosher salt and black pepper to taste.

Step 6: Combine Pasta and Sauce

Toss the cooked pasta into the sauce right in the skillet, allowing it to cook together for 3-5 minutes. This step ensures every noodle gets lovingly coated with the luscious sauce, sealing the deal on flavor and texture. Once combined, take the skillet off the heat to prevent overcooking.

Step 7: Plate and Garnish

Divide the pasta among plates and crown with the previously crisped sage leaves. The crispy sage adds a beautiful texture contrast and a burst of herbal aroma, making the Sage Brown Butter Pumpkin Pasta Alfredo irresistibly inviting and ready to enjoy immediately.

How to Serve Sage Brown Butter Pumpkin Pasta Alfredo

Sage Brown Butter Pumpkin Pasta Alfredo Recipe - Recipe Image

Garnishes

Freshly crisped sage leaves are the star garnish here, bringing herbal crunch and vivid color. For extra flair, sprinkle a little more freshly grated parmesan or a pinch of red chili flakes to hint at a subtle heat that livens up the dish.

Side Dishes

This pasta pairs wonderfully with simple green salads tossed in light vinaigrettes to refresh your palate. Roasted vegetables like Brussels sprouts or asparagus add texture contrasts, while crusty bread is perfect for mopping up every last bit of that irresistible sauce.

Creative Ways to Present

For entertaining, serve the pasta family-style in a large, rustic bowl with the garnish tucked on top, inviting guests to dive in. Alternatively, plating it elegantly with a drizzle of extra brown butter and a sage leaf on each portion makes it look as sophisticated as it tastes.

Make Ahead and Storage

Storing Leftovers

Allow the Sage Brown Butter Pumpkin Pasta Alfredo to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days, making it perfect for weekday lunches or easy dinners after a busy day.

Freezing

Although fresh is best, you can freeze leftovers by placing the pasta in a freezer-safe container. Keep in mind that the texture may slightly change due to the creamy sauce, but it will still taste delicious when reheated. Use within 1 month for optimal flavor and quality.

Reheating

Reheat gently in a skillet over low heat to prevent curdling or drying out, adding a splash of milk to loosen the sauce if needed. Alternatively, microwaving in short intervals with stirring in between works well for quick meals while preserving that creamy texture.

FAQs

Can I use a different type of pasta?

Absolutely! While fettuccine is ideal for holding the creamy sauce, other pasta shapes like rigatoni, pappardelle, or even penne work beautifully. Just ensure your choice has enough surface area to catch that luscious sauce.

Is there a substitute for pumpkin purée?

If you don’t have pumpkin purée, canned butternut squash purée or sweet potato purée make excellent substitutes. They offer similar sweetness and texture, maintaining the cozy vibe of the dish.

Can I make this recipe vegan?

To adapt the Sage Brown Butter Pumpkin Pasta Alfredo into a vegan version, swap the butter for a plant-based alternative, use vegan cheeses or nutritional yeast, and replace whole milk with any unsweetened plant-based milk like oat or almond. The flavors will still be comforting and rich.

How spicy is this dish?

The chili flakes provide just a gentle warmth that elevates the sauce without overpowering it. You can easily adjust the amount to your preferred spice level or omit them entirely if you want a milder flavor.

Can I prepare parts of this recipe in advance?

Yes! You can prepare the brown butter and crisped sage ahead of time and even make the pumpkin sauce up to one day in advance. Just reheat gently and toss with freshly cooked pasta for the best results.

Final Thoughts

There’s something truly magical about the Sage Brown Butter Pumpkin Pasta Alfredo that turns simple ingredients into a dish bursting with warmth, comfort, and a touch of elegance. It’s perfect for cozy nights or sharing with friends and family who appreciate bold yet harmonious flavors. Trust me, once you try this recipe, it’s going to become one of your go-to fall favorites that you’ll love making again and again.

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Sage Brown Butter Pumpkin Pasta Alfredo Recipe

A creamy and flavorful Sage Brown Butter Pumpkin Pasta Alfredo combining the sweetness of pumpkin puree with nutty brown butter and aromatic sage leaves, finished with a blend of Parmesan and Gouda cheeses for a comforting autumn-inspired pasta dish.

  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Boiling, Sautéing, Simmering
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale

Brown Butter and 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 and set aside.
  2. Melt Butter and Crisp Sage: In a large skillet over medium heat, melt the butter with the sage leaves. Cook for about 4 minutes until the butter browns and the sage leaves become crisp. Remove the whole sage leaves from the skillet and set aside for garnish.
  3. Prepare the Sauce Base: Reduce heat to low. Add the chopped sage, garlic, and a pinch of chili flakes to the brown butter. Cook for 1 minute, stirring to release flavors.
  4. Add Pumpkin and Apple Cider: Stir in the pumpkin purée and apple cider. Simmer gently for 2-3 minutes until the mixture thickens slightly.
  5. Incorporate Milk and Cheese: Slowly whisk in the whole milk, stirring until smooth. Bring the sauce to a gentle simmer and cook for another 5 minutes until it thickens slightly.
  6. Finish the Sauce: Stir in the grated Parmesan, shredded Gouda, and nutmeg. Season with kosher salt and freshly ground black pepper to taste.
  7. Toss Pasta with Sauce: Add the cooked pasta to the sauce and toss to coat evenly. Cook together for 3-5 minutes to let the pasta absorb the flavors.
  8. Serve: Remove from heat. Divide the pasta onto plates and top with the crispy sage leaves. Serve immediately and enjoy.

Notes

  • Use fresh sage leaves for best flavor and texture.
  • Adjust chili flakes according to your spice preference.
  • Apple cider adds a subtle sweetness and balances the savory flavors.
  • This dish pairs well with a crisp green salad or roasted vegetables.
  • For a lighter version, you can substitute whole milk with half-and-half.
  • Ensure pasta is cooked al dente; it will continue cooking slightly in the sauce.

Nutrition

  • Serving Size: 1 cup
  • Calories: 520 kcal
  • Sugar: 6 g
  • Sodium: 520 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 48 g
  • Fiber: 4 g
  • Protein: 18 g
  • Cholesterol: 75 mg

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

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