Save A cozy, autumn-inspired pasta dish featuring creamy pumpkin sauce and nutty sage brown butter—perfect for holiday gatherings or a comforting dinner.
I have always loved the comforting richness that comes from brown butter and sage, especially when paired with creamy pumpkin sauce on pasta. This recipe filled my kitchen with incredible aromas the first time I served it for friends at a holiday dinner.
Ingredients
- Pasta: 12 oz (340 g) fettuccine or tagliatelle, Salt for boiling water
- Pumpkin Sauce: 2 tbsp olive oil, 1 small yellow onion (finely chopped), 2 garlic cloves (minced), 1 1/2 cups (360 g) pumpkin purée (unsweetened), 1/2 cup (120 ml) vegetable broth, 1/2 cup (120 ml) heavy cream, 1/2 tsp ground nutmeg, 1/4 tsp ground black pepper, 1/2 tsp salt, 1/4 cup (25 g) grated Parmesan cheese
- Sage Brown Butter: 6 tbsp (85 g) unsalted butter, 12 fresh sage leaves
- Garnish: Additional grated Parmesan, cracked black pepper, toasted pumpkin seeds (optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Make the Pumpkin Sauce:
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté until soft and translucent, about 4 minutes. Add garlic and cook 1 minute more. Stir in pumpkin purée, vegetable broth, heavy cream, nutmeg, black pepper, and salt. Simmer gently for 5–7 minutes, stirring occasionally, until slightly thickened. Stir in Parmesan cheese until smooth. If sauce is too thick, add a bit of reserved pasta water.
- Prepare the Sage Brown Butter:
- In a small saucepan over medium heat, melt butter. Add sage leaves and cook, swirling occasionally, until butter turns golden brown and sage is crispy, about 2–3 minutes. Remove from heat.
- Combine Pasta and Sauce:
- Add cooked pasta to the pumpkin sauce and toss to coat evenly. Warm through, adding reserved pasta water as needed for creaminess.
- Serve:
- Plate the pasta, drizzle with sage brown butter, and top with crispy sage leaves. Garnish with additional Parmesan, cracked pepper, and toasted pumpkin seeds if desired.
Save This pasta instantly reminds me of cozy family dinners on chilly autumn nights, with everyone gathered around the table laughing and sharing second helpings. My kids especially love the crispy sage topping.
Serving Suggestions
Pair this pasta with a crisp Chardonnay or Pinot Grigio for a festive meal. A simple green salad or roasted Brussels sprouts also make perfect accompaniments.
Vegan & Allergy-Friendly Tips
Swap in plant-based cream, cheese, and butter for a vegan version. Always check labels to ensure all ingredients meet specific dietary requirements.
Make-Ahead & Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Gently reheat with a splash of cream or broth to maintain the silky sauce texture.
Save This festive pumpkin pasta brings vibrant flavor and warmth to any table—perfect for holidays or any cozy night in!
Recipe FAQ
- → What pasta shapes work best?
Fettuccine and tagliatelle offer a broad surface to hold sauce, but penne or rigatoni can also be used.
- → Can I make this vegan?
Yes, substitute heavy cream and Parmesan with plant-based alternatives, and use vegan butter for the brown butter.
- → How do I achieve crispy sage?
Cook fresh sage leaves in melted butter until just crisp and fragrant, then remove immediately to avoid burning.
- → Is gluten-free pasta suitable?
Certainly! Certified gluten-free pasta can be used in place of wheat varieties for dietary needs.
- → Can I substitute pumpkin?
Butternut squash purée is an excellent substitute for pumpkin, maintaining similar texture and flavor.
- → What wine pairs well?
Crisp Chardonnay or Pinot Grigio complement the creamy texture and bring balance to the dish's flavors.