Save It Festive Pumpkin Pasta with Sage Brown Butter has become my go-to for chilly evenings and dinner parties. It delivers creamy comfort with an elegant twist—nutty brown butter and crispy sage make every bite taste like autumn’s best flavors. This recipe is surprisingly quick to pull together and uses basic pantry ingredients elevated with just a few delicious touches.
Every fall I make this for our big family meal and every plate gets wiped clean even by the picky eaters
Ingredients
- Fettuccine or tagliatelle: Good quality pasta will soak up the sauce and create the ideal mouthfeel Look for bronze-cut pasta for a rustic bite
- Salt: Enhances all the flavors and brings out the natural sweetness of pumpkin Choose sea salt if you have it
- Olive oil: Adds richness and helps vegetables caramelize Pick a fruity extra virgin oil for best depth
- Yellow onion: Sweet undertones mellow the sauce and provide body Look for onions that feel firm and heavy
- Garlic: Adds complexity and a subtle bite Go for plump fresh cloves rather than preminced
- Pumpkin purée: The star ingredient brings creaminess and a mild earthy sweetness Use unsweetened pure pumpkin and avoid pie fillings
- Vegetable broth: Gives body to the sauce Check for low-sodium for more flavor control
- Heavy cream: Makes everything silky smooth Go for fresh and high fat content for a decadent sauce
- Ground nutmeg: Adds cozy spice and pairs perfectly with pumpkin Use freshly grated nutmeg for extra aroma
- Ground black pepper: Balances the richness and sharpens the overall dish Use freshly cracked pepper for better flavor
- Grated Parmesan cheese: Brings savory umami and enhances creaminess Try Parmigiano-Reggiano for maximum depth
- Unsalted butter: Essential for browning and developing the signature nutty flavor Use European-style for more flavor
- Fresh sage leaves: Lends earthy and herbal aromatics Choose leaves that are bright green and fragrant
- Additional Parmesan Cracked black pepper Toasted pumpkin seeds: for garnish Each adds unique texture and final layers of flavor
Instructions
- Boil the Pasta:
- Fill your largest pot with water add a generous amount of salt bring it to a rolling boil and drop in the fettuccine Cook according to package instructions until al dente Reserve half a cup of pasta water before draining
- Sauté the Aromatics:
- While the pasta is cooking heat olive oil in a roomy skillet over medium heat Add the finely chopped yellow onion and cook for around four minutes You are looking for them to become translucent and tender Add the minced garlic and cook for another minute stirring so nothing burns
- Make the Pumpkin Sauce:
- Spoon in pumpkin purée followed by the vegetable broth and heavy cream Sprinkle in nutmeg black pepper and salt Stir everything together and let it simmer on low for five to seven minutes The sauce should thicken gently Keep an eye and stir occasionally Mix in grated Parmesan cheese until the sauce is velvety If it seems too thick add a splash of the reserved pasta water to loosen it just a bit
- Brown the Butter with Sage:
- In a separate small saucepan melt the unsalted butter over medium heat Add sage leaves and watch carefully Let the butter turn golden brown and the sage become crisp around two to three minutes Swirl gently to move the leaves Then take it off the heat
- Finish the Pasta:
- Add the drained pasta to the pumpkin sauce mixture and toss everything together until each strand is coated perfectly Warm gently If you need extra silkiness mix in a little more reserved pasta water
- Add Garnishes and Serve:
- Divide the sauced pasta between plates Drizzle the fragrant sage brown butter and lay crispy sage leaves on top Sprinkle more Parmesan a few cracks of black pepper and if you like scatter toasted pumpkin seeds for crunch
Save It There is something magical about the way butter and sage combine in this dish They take simple pantry pasta and turn it into a meal that tastes like something you would find in a cozy neighborhood trattoria My youngest helps sprinkle the sage every holiday and it has become one of those traditions we all look forward to
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days To reheat add a splash of milk or broth in a saucepan over gentle heat which brings back that original creamy texture Leftovers can also be popped in the microwave with a loose cover Stir halfway so the sauce heats evenly
Ingredient Substitutions
No pumpkin on hand Butternut squash purée delivers similar results and just as much silkiness For a vegan twist sub in oat or soy cream and use a good plant-based Parmesan For gluten-free needs rice or corn pastas both pair well with the sauce
Serving Suggestions
This pasta sings with a crisp green salad or a side of roasted Brussels sprouts Warm focaccia or a slice of garlic bread will scoop up any extra sauce It is a showstopper at holiday gatherings but also perfect for a quiet night in with a glass of white wine
Cultural and Seasonal Adaptations
Pumpkin and sage have deep roots in both Italian and American autumn cooking This dish merges those influences for ultimate comfort In early autumn swap the pumpkin for roasted sweet potatoes In late winter some sautéed mushrooms can add extra heartiness
Save It This autumnal pasta is both easy and elegant, delicious enough to impress but simple enough for a weeknight. Pumpkin and sage will bring everyone around the table in record time.
Recipe FAQs
- → Can I use other pasta shapes?
Yes, fettuccine or tagliatelle work well, but penne or rigatoni are also great for holding the creamy sauce and toppings.
- → How do I create sage brown butter?
Melt butter in a pan, add fresh sage leaves, and cook until the butter turns golden brown and the sage is crispy.
- → Is there a vegan alternative for this dish?
Use plant-based cream, cheese, and butter for a vegan version. Substitute accordingly for full flavor.
- → Can I substitute pumpkin purée?
Butternut squash purée is a great alternative if pumpkin is unavailable, offering a similar creamy texture and taste.
- → What wines pair best with this pasta?
A crisp Chardonnay or Pinot Grigio complements the rich, creamy sauce and balances the savory notes beautifully.
- → How can I make this dish gluten-free?
Select certified gluten-free pasta to easily adapt the dish, ensuring all other ingredients are also suitable.