Description
A cozy, rich, and silky pumpkin pasta with browned butter and fresh sage, perfect for a quick and comforting fall dinner that the whole family will love.
Ingredients
- 6 tablespoons unsalted butter (85 grams)
- 1 cup pumpkin puree (240 ml)
- 12–15 fresh sage leaves
- 12 ounces pasta (pappardelle, wide egg noodles, fettuccine, or rigatoni) (340 grams)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 small shallot, finely diced (about 2 tablespoons)
- ½ cup low sodium vegetable or chicken broth (120 ml)
- ¾ cup freshly grated Parmesan cheese (75 grams)
- ¼ cup heavy cream (60 ml)
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg
- Optional: ¼ cup toasted pine nuts (30 grams)
- Optional: Fresh parsley, chopped (a handful)
- Optional: Extra crispy sage leaves for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente, about 8-10 minutes depending on shape. Before draining, scoop out 1 cup of pasta water and set aside. Drain pasta and set aside.
- Heat butter in a large skillet over medium heat. Swirl gently as it melts and foams. Brown the butter until golden and nutty, about 3-4 minutes. Add fresh sage leaves and fry until crisp, about 1 minute. Remove sage leaves with a slotted spoon and set aside for garnish.
- Reduce heat to medium-low. Add diced shallots to the brown butter and cook until softened and translucent, about 2 minutes. Add minced garlic and cook for 30 seconds to 1 minute, stirring constantly to avoid burning.
- Pour in broth and stir, scraping up browned bits. Add pumpkin puree, heavy cream, and a pinch of nutmeg. Stir well and simmer gently for 3-4 minutes until sauce thickens slightly. Add reserved pasta water as needed to loosen sauce.
- Add drained pasta to skillet and toss to coat thoroughly. Add more pasta water a tablespoon at a time if needed until sauce clings well. Stir in grated Parmesan off heat until melted. Season with salt and pepper to taste.
- Plate pasta and top with crispy sage leaves, toasted pine nuts, and chopped fresh parsley if desired. Add extra Parmesan on top if you like.
Notes
[‘Watch the butter closely to prevent burning; remove from heat once it smells nutty and turns amber.’, ‘Use fresh sage for best flavor and crispiness; fry extra leaves for garnish.’, ‘Reserve pasta water to loosen sauce without watering down flavors.’, ‘Add Parmesan cheese off heat to avoid grainy sauce.’, ‘Cook pasta al dente as noodles will soak up sauce when combined.’, ‘Add nutmeg sparingly to warm up pumpkin flavor.’, ‘Adjust seasoning at the end, as broth and cheese add saltiness.’, ‘If sauce is too thick, add pasta water; if too thin, simmer longer before adding cheese.’, ‘Leftovers keep well in fridge for up to 4 days; reheat gently with a splash of cream or milk.’, ‘Does not freeze well due to cream and butter separation.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 430
- Sugar: 4
- Sodium: 370
- Fat: 19
- Saturated Fat: 11
- Carbohydrates: 48
- Fiber: 3
- Protein: 14
Keywords: pumpkin pasta, brown butter, sage, fall recipe, cozy dinner, family-friendly, quick pasta, autumn flavors