Sage Brown Butter Pumpkin Pasta Alfredo
PASTA

Sage Brown Butter Pumpkin Pasta Alfredo for Cozy Fall Nights

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As the crisp autumn air rolls in and the leaves begin to paint the landscape in shades of amber and gold, I find myself yearning for dishes that encapsulate the warmth of the season. That’s when I discovered this Sage Brown Butter Pumpkin Pasta Alfredo—a recipe that transforms simple ingredients into a creamy, indulgent delight.

Imagine the nutty scent of brown butter mingling with the sweet earthiness of pumpkin, creating a velvety sauce that clings lovingly to each strand of fettuccine. With just under 30 minutes to whip up, this vegetarian comfort food is perfect for busy weeknights when you crave a cozy meal without the fuss. Every bite is a celebration of fall flavors, topped with crispy sage leaves that add a delightful crunch.

Whether you’re looking to impress dinner guests or simply treat yourself, this pasta is a crowd-pleaser that delivers on taste and ease. Let’s dive into this recipe and embrace the beauty of autumn on your plate!

Why is Sage Brown Butter Pumpkin Pasta Alfredo a must-try?

Creamy Indulgence: This recipe showcases an irresistible creamy sauce that elevates your simple pasta dish into a gourmet experience.

Time-Saving Delight: With a prep and cook time of under 30 minutes, it’s perfect for busy evenings without sacrificing flavor.

Autumn’s Essence: The delightful combination of pumpkin and sage captures the cozy warmth of fall, making it a seasonal favorite.

Endless Versatility: Dress it up with proteins or keep it simple as a vegetarian meal; it’s equally satisfying either way.

Crowd-Pleasing Flavor: Impress family and friends with comforting, rich flavors that are sure to please even the pickiest eaters.

Don’t miss out on this perfect fall dish that can easily become a staple in your home-cooked repertoire!

Sage Brown Butter Pumpkin Pasta Alfredo Ingredients

For the Base
Salted Butter – Provides richness and flavor for a luscious sauce.
Fresh Sage Leaves – Adds an aromatic herbaceous flavor; substitute with dried sage if necessary, using less for potency.
Garlic – Enhances the sauce with savory notes; fresh, chopped garlic is best.
Chili Flakes – Introduces a hint of heat; add according to your spice preference.

For the Sauce
Pumpkin Purée – The star of the dish that brings creaminess and festive flavor; canned purée is a convenient option.
Apple Cider – Sweetens the sauce and balances richness; use cider for authenticity or substitute with apple juice.
Whole Milk – Forms the creamy base; swap with canned coconut milk for a dairy-free version.
Grated Parmesan – Adds umami richness; consider Pecorino Romano for a different twist.
Shredded Gouda Cheese – Offers a creamy texture and nutty flavor; a sharper cheese can be a fun substitute.
Nutmeg – Complements the pumpkin flavor beautifully; freshly grated nutmeg enhances taste.

For Seasoning
Kosher Salt & Black Pepper – Essential for flavor enhancement; adjust to taste.

Get ready to enjoy this delightful Sage Brown Butter Pumpkin Pasta Alfredo that’s sure to warm your heart and soul!

How to Make Sage Brown Butter Pumpkin Pasta Alfredo

  1. Boil Pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente, approximately 8-10 minutes. Drain and set aside, allowing it to cool slightly.

  2. Brown Butter: In a skillet over medium heat, melt the salted butter along with fresh sage leaves. Cook for about 4 minutes, until the butter becomes golden brown and the sage leaves are crispy. Remove the leaves and set them aside.

  3. Sauté Aromatics: Lower the heat and add the chopped sage, minced garlic, and chili flakes to the warm butter. Cook for 1 minute until fragrant, stirring continuously to avoid burning.

  4. Add Pumpkin & Cider: Stir in the pumpkin purée and apple cider, allowing the mixture to simmer for 2-3 minutes until it thickens slightly.

  5. Incorporate Milk: Gradually whisk in the whole milk, continuing to stir until the mixture reaches a gentle simmer. Cook for about 5 minutes or until it thickens nicely.

  6. Melt Cheeses: Mix in the grated Parmesan, shredded Gouda, and freshly grated nutmeg. Season the sauce with kosher salt and black pepper to taste.

  7. Combine with Pasta: Gently toss the cooked fettuccine into the creamy sauce, ensuring every strand is well-coated. Cook for an additional 3-5 minutes, then serve immediately topped with those crispy sage leaves.

Optional: Sprinkle with additional Parmesan for extra flavor.
Exact quantities are listed in the recipe card below.

Sage Brown Butter Pumpkin Pasta Alfredo

Storage Tips for Sage Brown Butter Pumpkin Pasta Alfredo

  • Fridge: Store leftovers in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing to maintain freshness.
  • Freezer: You can freeze the pasta for up to 2 months. Portion it into freezer-safe containers, and label with the date.
  • Reheating: To restore the creaminess of the dish, reheat gently on the stove with a splash of milk or cream, stirring frequently until warmed through.
  • Thawing: If frozen, thaw in the refrigerator overnight before reheating to ensure an even temperature. Enjoy your delectable Sage Brown Butter Pumpkin Pasta Alfredo any time!

Expert Tips for Sage Brown Butter Pumpkin Pasta Alfredo

  • Prevent Sauce Separation: Gradually whisk in the milk to maintain creaminess and prevent the sauce from breaking.

  • Enhanced Creaminess: For an ultra-rich sauce, consider mixing half heavy cream with half reserved pasta water during the final blend.

  • Perfect Pasta: Cook the fettuccine al dente; it will absorb the sauce as it cools, ensuring a perfectly textured bite.

  • Milk Temperature Matters: Use room temperature milk to prevent curdling when combined with the hot brown butter sauce, creating a smoother texture.

  • Adjust to Taste: Feel free to modify the spice level with more or less chili flakes, personalizing your Sage Brown Butter Pumpkin Pasta Alfredo experience.

Make Ahead Options

These Sage Brown Butter Pumpkin Pasta Alfredo components are perfect for meal prep enthusiasts! You can cook the fettuccine and prepare the brown butter sauce up to 24 hours in advance. Simply follow the first six steps of the recipe, then refrigerate the sauce and store the pasta separately in an airtight container. To maintain quality, let the pasta cool before storing, as this prevents stickiness. When ready to serve, simply reheat the sauce gently on low heat while whisking in a splash of milk for creaminess, and toss with the pasta until well combined. Voilà! You’ll have a comforting meal ready with minimal effort, just as delicious as if you made it from scratch!

Sage Brown Butter Pumpkin Pasta Alfredo Variations

Feel free to get creative and make this delightful dish your own with these easy adaptations!

  • Gluten-Free: Substitute fettuccine with gluten-free pasta for a delicious option that everyone can enjoy.
  • Dairy-Free: Use canned coconut milk and dairy-free cheese alternatives to create a creamy, plant-based version without sacrificing taste.
  • Cheese Swap: Try smoked gouda or a sharp cheddar in place of the gouda for a unique flavor twist that adds depth.
  • Spice It Up: Add more chili flakes or a pinch of cayenne pepper for an extra kick that balances the sweetness of pumpkin beautifully.
  • Protein Boost: Toss in shredded rotisserie chicken or sautéed shrimp to transform this dish into a hearty, protein-packed meal.
  • Veggie Medley: Consider adding in some sautéed spinach or roasted butternut squash for a colorful, nutritious twist that enhances the dish.
  • Nutty Topping: Sprinkle toasted pine nuts or crushed walnuts before serving for a delightful crunch and an added layer of flavor.

Remember, each variation is an opportunity to personalize this comforting fall dish to your liking! Enjoy!

What to Serve with Sage Brown Butter Pumpkin Pasta Alfredo?

For a truly delightful dining experience, pair your creamy pasta with these complementary dishes that will tantalize your taste buds and create a full, satisfying meal.

  • Crispy Garlic Bread: The crunch and warmth of garlic bread offers a perfect contrast to the creamy pasta, ideal for soaking up delicious sauce.

  • Mixed Green Salad: A refreshing salad topped with vinaigrette balances the rich flavors of the pasta, adding a lightness to your meal.

  • Roasted Brussels Sprouts: The slightly charred and nutty flavors of Brussels sprouts enhance the dish’s comfort, while their crispness provides a lovely texture.

  • Autumn-Style Fruit Salad: Incorporating seasonal fruits like apples and pears adds a fresh burst of sweetness, complementing the pumpkin’s earthiness beautifully.

  • Wine Pairing: A glass of dry white wine, such as Sauvignon Blanc, brings a crisp acidity that cuts through the creaminess of the dish, enhancing every bite.

  • Cinnamon-Spiced Apple Crisp: For dessert, this warm, comforting treat is a heartwarming end to your meal, echoing the flavors of fall and leaving everyone smiling.

Sage Brown Butter Pumpkin Pasta Alfredo

Sage Brown Butter Pumpkin Pasta Alfredo Recipe FAQs

What type of pumpkin purée should I use?
You can use canned pumpkin purée for convenience, as it has a smooth consistency and rich flavor. If you prefer, you can roast fresh pumpkin and blend it until smooth, which offers a fresher taste. Just ensure it’s plain pumpkin without added sugar or spices for the best results.

How do I store leftovers of the Sage Brown Butter Pumpkin Pasta Alfredo?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let the dish cool completely before sealing it to help maintain freshness. Reheat gently on the stove with a splash of milk for creaminess.

Can I freeze the Sage Brown Butter Pumpkin Pasta Alfredo?
Absolutely! You can freeze this pasta for up to 2 months. Portion the pasta into freezer-safe containers, label them with the date, and ensure they’re tightly sealed. To thaw, place in the refrigerator overnight and reheat on the stove with a little added milk to restore creaminess.

What can I do if the sauce separates while cooking?
To prevent sauce separation, gradually whisk in the milk to keep it smooth. If it does separate, no worries! Simply add a bit of reserved pasta water and whisk vigorously over low heat until it comes back together. This should help achieve that creamy consistency you desire.

Are there any dietary considerations for this dish?
Yes, this recipe is vegetarian, but if you need it to be dairy-free or vegan, substitute the butter with olive oil or vegan butter, use coconut milk in place of whole milk, and replace cheeses with vegan alternatives. Always check labels for any allergen information suited to your dietary needs.

Sage Brown Butter Pumpkin Pasta Alfredo

Sage Brown Butter Pumpkin Pasta Alfredo for Cozy Fall Nights

Savor the warmth of autumn with this creamy Sage Brown Butter Pumpkin Pasta Alfredo, a delightful vegetarian dish perfect for cozy dinners.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Italian
Calories: 450

Ingredients
  

For the Base
  • 1/2 cup Salted Butter Provides richness and flavor for a luscious sauce.
  • 10 leaves Fresh Sage Leaves Adds an aromatic herbaceous flavor.
  • 2 cloves Garlic Fresh, chopped garlic is best.
  • 1/4 teaspoon Chili Flakes Add according to your spice preference.
For the Sauce
  • 1 cup Pumpkin Purée Canned purée is a convenient option.
  • 1/2 cup Apple Cider Use for authenticity or substitute with apple juice.
  • 1 cup Whole Milk Swap with canned coconut milk for a dairy-free version.
  • 1/2 cup Grated Parmesan Consider Pecorino Romano for a different twist.
  • 1/2 cup Shredded Gouda Cheese A sharper cheese can be a fun substitute.
  • 1/4 teaspoon Nutmeg Freshly grated nutmeg enhances taste.
For Seasoning
  • 1 teaspoon Kosher Salt Essential for flavor enhancement.
  • 1/4 teaspoon Black Pepper Adjust to taste.

Equipment

  • large pot
  • Skillet
  • Whisk
  • Spatula

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente, approximately 8-10 minutes. Drain and set aside.
  2. In a skillet over medium heat, melt the salted butter along with fresh sage leaves. Cook for about 4 minutes, until the butter becomes golden brown and the sage leaves are crispy.
  3. Lower the heat and add the chopped sage, minced garlic, and chili flakes to the warm butter. Cook for 1 minute until fragrant.
  4. Stir in the pumpkin purée and apple cider, allowing the mixture to simmer for 2-3 minutes until it thickens slightly.
  5. Gradually whisk in the whole milk, continuing to stir until the mixture reaches a gentle simmer. Cook for about 5 minutes or until it thickens nicely.
  6. Mix in the grated Parmesan, shredded Gouda, and freshly grated nutmeg. Season the sauce with kosher salt and black pepper to taste.
  7. Gently toss the cooked fettuccine into the creamy sauce, ensuring every strand is well-coated.
  8. Serve immediately topped with crispy sage leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 2000IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Optional: Sprinkle with additional Parmesan for extra flavor. Store leftovers in an airtight container for up to 3 days.

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