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Creamy Pumpkin Pasta with Sage Brown Butter

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A quick and comforting fall pasta recipe featuring a luscious pumpkin sauce enriched with nutty sage brown butter, perfect for busy weeknights.

Ingredients

Scale
  • 12 ounces (340 grams) pasta (fettuccine or pappardelle recommended)
  • 1 cup (245 grams) canned pumpkin puree (not pumpkin pie filling)
  • 6 tablespoons (85 grams) unsalted butter
  • 10–12 fresh sage leaves
  • 2 cloves garlic, minced
  • ½ cup (120 ml) heavy cream
  • ½ cup (50 grams) freshly grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of freshly grated nutmeg (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook until al dente, usually 8-10 minutes. Reserve ½ cup (120 ml) pasta water before draining.
  2. While pasta cooks, melt 6 tablespoons (85 grams) unsalted butter over medium heat in a large skillet. Swirl occasionally as it foams and browns, about 4-5 minutes, until a nutty aroma develops. Watch carefully to avoid burning.
  3. Add 10-12 fresh sage leaves and 2 minced garlic cloves to the browned butter. Sauté for 1-2 minutes until sage crisps and garlic softens but does not burn. Remove sage leaves with a slotted spoon and set aside for garnish.
  4. Lower heat to medium-low. Stir in 1 cup (245 grams) pumpkin puree and ½ cup (120 ml) heavy cream. Mix well and warm for 2-3 minutes until silky. Season with salt, black pepper, and a pinch of freshly grated nutmeg if using.
  5. Add drained pasta to the skillet. Toss gently to coat, adding reserved pasta water a tablespoon at a time to loosen the sauce if needed. Stir in ½ cup (50 grams) freshly grated Parmesan cheese until melted and creamy.
  6. Serve immediately, topped with the crispy sage leaves set aside earlier. Finish with a sprinkle of Parmesan and cracked black pepper.

Notes

Watch the butter closely when browning to avoid burning. Add reserved pasta water gradually to achieve a silky sauce texture. Crisping the sage leaves adds a delightful texture contrast. For dairy-free or vegan versions, substitute butter with vegan butter or olive oil, heavy cream with coconut or cashew cream, and Parmesan with nutritional yeast or nut-based cheese alternatives. Gluten-free pasta can be used as a substitute for regular pasta.

Nutrition

Keywords: pumpkin pasta, sage brown butter, fall recipe, creamy pasta, quick dinner, easy pasta, seasonal pasta

Find it online: https://lucastable.com/creamy-pumpkin-pasta-with-sage-brown-butter-easy-homemade-fall-recipe/