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Savory Pumpkin Pasta Recipe with Sage Brown Butter and Parmesan Made Easy

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A cozy and elegant pumpkin pasta dish featuring sage brown butter and Parmesan, perfect for quick and comforting fall meals without heavy cream.

Ingredients

Scale
  • 12 ounces (340 grams) fettuccine, pappardelle, or any wide pasta noodles
  • 1 cup (240 grams) canned or fresh pumpkin puree (not pumpkin pie filling)
  • 6 tablespoons (85 grams) unsalted butter
  • 12–15 fresh sage leaves, washed and patted dry
  • 2 cloves garlic, finely minced
  • ¾ cup (75 grams) freshly grated Parmesan cheese
  • ¼ cup (60 ml) heavy cream or half-and-half (optional)
  • Salt to taste
  • Black pepper to taste, freshly cracked
  • A pinch of freshly grated nutmeg
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook until al dente according to package instructions (usually 10-12 minutes). Reserve about ½ cup (120 ml) of pasta water, then drain the pasta and set aside.
  2. While pasta cooks, melt 6 tablespoons (85 grams) of unsalted butter in a large skillet over medium heat. Swirl occasionally, letting it foam and then brown until deep golden and nutty, about 3-5 minutes.
  3. Add 12-15 fresh sage leaves to the browned butter. Let them sizzle and crisp for 30 seconds to 1 minute, turning gently. Remove the sage leaves and set aside on a paper towel.
  4. Lower heat slightly and add 1 tablespoon olive oil and 2 cloves minced garlic to the browned butter. Cook for about 30 seconds until fragrant, avoiding browning the garlic.
  5. Stir in 1 cup (240 grams) pumpkin puree and ¼ cup (60 ml) heavy cream or half-and-half if using. Warm through for 2-3 minutes. Add a pinch of freshly grated nutmeg, salt, and black pepper to taste. Add reserved pasta water as needed to loosen the sauce.
  6. Add the cooked pasta to the skillet and toss gently to coat in the pumpkin sauce. Add reserved pasta water as needed to create a silky finish.
  7. Turn off heat and stir in ¾ cup (75 grams) freshly grated Parmesan cheese until melted and incorporated.
  8. Plate the pasta and top with crispy sage leaves. Finish with a crack of black pepper and extra Parmesan if desired.

Notes

Keep a close eye on the butter as it browns to avoid burning. Reserve pasta water to adjust sauce consistency. Season gradually to avoid over-salting. Fresh sage is recommended for best texture and flavor. For dairy-free, use vegan butter and nutritional yeast. Gluten-free pasta options like chickpea or brown rice pasta work well.

Nutrition

Keywords: pumpkin pasta, sage brown butter, Parmesan, fall recipe, easy pasta, savory pumpkin, quick dinner, vegetarian pasta

Find it online: https://fuzzyforker.com/savory-pumpkin-pasta-recipe-with-sage-brown-butter-and-parmesan-made-easy/