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Sage Brown Butter Pumpkin Pasta Alfredo Recipe

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4.1 from 254 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 8 servings

Description

This Sage Brown Butter Pumpkin Pasta Alfredo is a luscious fall-inspired pasta dish featuring a creamy pumpkin and cheese sauce enriched with fragrant browned butter and fresh sage. The sauce is smooth, slightly spiced with nutmeg and chili flakes, and perfectly coats fettuccine noodles for a comforting and elegant meal ideal for autumn or holiday dinners.

Ingredients

Butter & Herbs

  • 6 tablespoons salted butter
  • 1/4 cup fresh sage leaves plus 2 teaspoons chopped sage

Produce & Seasonings

  • 3 cloves garlic, chopped
  • Pinch of chili flakes
  • 1/4 teaspoon nutmeg
  • Kosher salt, to taste
  • Black pepper, to taste

Liquids & Sauces

  • 1 cup pumpkin purée
  • 1/3 cup apple cider
  • 2 cups whole milk

Cheeses

  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded Gouda cheese

Pasta

  • 1 pound fettuccine or similar cut 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. Brown the Butter with Sage Leaves: In a large skillet over medium heat, melt the butter together with the whole fresh sage leaves. Cook until the butter begins to brown and the sage leaves turn crisp, about 4 minutes. Remove the crispy sage leaves from the butter and reserve for garnish.
  3. Sauté Aromatics and Build Sauce: Reduce the heat to low, add the chopped sage, chopped garlic, and a pinch of chili flakes to the brown butter. Cook for 1 minute to infuse the flavors. Stir in the pumpkin purée and apple cider, then simmer gently for 2-3 minutes until the mixture thickens slightly.
  4. Add Milk and Cheese: Slowly whisk in the whole milk, stirring until the sauce is smooth. Bring to a gentle simmer and cook for about 5 minutes to thicken further. Stir in the grated Parmesan, shredded Gouda, and nutmeg. Season with kosher salt and black pepper to taste.
  5. Toss Pasta with Sauce: Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. Cook together over low heat for 3-5 minutes to marry the flavors, then remove from heat.
  6. Serve and Garnish: Divide the pumpkin Alfredo pasta among serving plates. Top each portion with the reserved crispy sage leaves. Serve immediately and enjoy the comforting flavors.

Notes

  • For a vegetarian version, ensure the Parmesan cheese is vegetarian-friendly or substitute with a plant-based cheese.
  • You can substitute whole milk with a lower-fat milk, but the sauce may be less rich.
  • Adjust chili flakes according to your spice preference for mild heat.
  • If you can’t find fresh sage, dried sage can be used but reduce quantity and add earlier to allow rehydration.
  • This dish pairs well with a simple green salad or roasted vegetables for a complete meal.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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