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Sage Brown Butter Pumpkin Pasta Alfredo Recipe

Sage Brown Butter Pumpkin Pasta Alfredo Recipe
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★★★★★

5.2 from 23 reviews

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.

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

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

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