If you’re looking for a cozy, indulgent pasta dish that elevates simple ingredients to something truly memorable, you’re in for a treat with this Sage Brown Butter Pumpkin Pasta Alfredo Recipe. Creamy, rich, and perfectly seasoned, it combines the warm earthiness of pumpkin with the nutty depth of browned butter and the aromatic punch of fresh sage in an Alfredo sauce that’s not only decadent but surprisingly easy to whip up. This is the kind of pasta that feels like a comforting hug on a crisp evening, and once you try it, it might just become your new seasonal favorite.
Ingredients You’ll Need
The beauty of this Sage Brown Butter Pumpkin Pasta Alfredo Recipe lies in how simple yet thoughtfully chosen the ingredients are. Each one brings its own magic—whether it’s adding creamy texture, a burst of flavor, or a hint of spice—making every bite perfectly balanced.
- 6 tablespoons salted butter: The star for creating that rich, nutty brown butter base that enhances the sauce’s depth.
- 1/4 cup fresh sage leaves plus 2 teaspoon chopped sage: Fresh sage brightens the dish with its herbal aroma, while crispy leaves add fantastic texture.
- 3 cloves garlic, chopped: Garlic adds a savory kick that melds beautifully with the butter and pumpkin.
- Chili flakes: Just a pinch to introduce a subtle warmth that balances sweetness.
- 1 cup pumpkin purée: This brings creamy body and a comforting fall flavor — the heart of the dish.
- 1/3 cup apple cider: Adds tangy sweetness that cuts through the richness and enhances the pumpkin.
- 2 cups whole milk: Creates the luscious, silky texture essential for an Alfredo sauce.
- 1 cup grated parmesan: Packed with savory umami flavor to enrich the sauce.
- 1/2 cup shredded gouda cheese: Adds a smoky, creamy layer to round out the flavor profile.
- 1/4 teaspoon nutmeg: A warm spice that subtly complements the pumpkin and cheese.
- Kosher salt: Enhances and balances all the other flavors perfectly.
- Black pepper: Freshly ground for a bright, mildly spicy finish.
- 1 pound fettuccine or similar cut of pasta: The ideal pasta shape to hold onto that luscious sauce with every silky strand.
How to Make Sage Brown Butter Pumpkin Pasta Alfredo Recipe
Step 1: Cook the Pasta to Perfection
Start by bringing a large pot of salted water to a rolling boil. Salted water is key because it seasons the pasta from within, enhancing its flavor. Cook your fettuccine until al dente, meaning it should be tender yet still have a slight bite at the center. This texture is perfect as it holds up beautifully once tossed in our creamy sauce. Drain and set aside while you prepare the sauce.
Step 2: Create the Brown Butter and Crisp Sage
This is where the magic begins! Melt the butter over medium heat in a large skillet, tossing in your fresh sage leaves whole. As the butter melts, it starts to brown and develop those irresistible nutty aromas. Watch carefully—a few minutes until the butter turns a golden brown and the sage leaves crisp up. Then remove those crispy leaves to save for garnish. This buttery sage infusion forms the flavorful backbone of your sauce.
Step 3: Build the Sauce with Pumpkin, Herbs, and Wine
Lower the heat to gentle and add the chopped sage, garlic, and a pinch of chili flakes to the skillet. Let these cook just for a minute until fragrant—this step wakes up the flavors without overpowering the sauce. Next, stir in your lovely pumpkin purée and apple cider, letting it simmer for 2 to 3 minutes until slightly thickened. This combination adds a velvety texture with a hint of sweet acidity that perfectly balances the butter.
Step 4: Whisk in Milk and Cheeses for Creaminess
Slowly pour in the whole milk, whisking continuously to create a smooth sauce free from lumps. Bring everything to a gentle simmer and cook for about 5 minutes, enough time for the sauce to thicken slightly into a rich creamy blanket. Stir in parmesan, gouda, and nutmeg now—these cheeses melt into the sauce, adding layers of smoky, sharp, and warm spice flavors that tie everything together. Season generously with kosher salt and freshly ground black pepper.
Step 5: Combine Pasta and Sauce, Finish with Crispy Sage
It’s time to bring it all home. Add your cooked pasta directly into the sauce, tossing gently to coat every strand. Let the pasta simmer with the sauce for 3 to 5 minutes so it truly absorbs all those delicious flavors. Remove from heat and plate the pasta, topping each serving lavishly with the crispy sage leaves you set aside earlier for an aromatic, textural delight. Serve immediately and savor the symphony of tastes.
How to Serve Sage Brown Butter Pumpkin Pasta Alfredo Recipe
Garnishes
Don’t skip the crispy sage leaves on top; they add a beautiful purple-green pop of color and a satisfying crunch that contrasts perfectly with the creamy noodles. You can also sprinkle a little extra parmesan or a dusting of freshly cracked black pepper for enhanced flavor and presentation.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted seasonal vegetables like Brussels sprouts or butternut squash also complement the warm fall flavors. A crusty, rustic bread can round out the meal perfectly by soaking up any leftover sauce.
Creative Ways to Present
For a stunning presentation, serve the pasta in shallow bowls and twirl the noodles with a fork for an elegant look. Garnish with a fresh sage sprig and a drizzle of browned butter right before serving. For dinner parties, consider small individual ramekins to showcase this dish’s luxurious texture and inviting aroma.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare because it’s so delicious), transfer the pasta into an airtight container and store in the fridge. It will keep well for up to 3 days, giving you an easy, flavorful meal to enjoy later.
Freezing
Since cream and cheese-based sauces can separate when frozen, it’s best to freeze the pumpkin purée and brown butter mixture separately if you want to prep ahead. The cooked pasta freezes well on its own. Thaw everything overnight and reheat gently, then combine for the best results.
Reheating
Reheat your pasta gently in a skillet over low heat, adding a splash of milk or water to loosen the sauce as needed. Avoid high heat to keep the sauce creamy and prevent the cheese from clumping. Microwave reheating is possible but stir frequently to maintain silkiness.
FAQs
Can I use canned pumpkin purée for this recipe?
Absolutely! Canned pumpkin purée works just as well as fresh and is perfect for ensuring you can enjoy this dish any time of the year. Just be sure to pick pure pumpkin rather than pie filling for the right flavor and texture.
What type of pasta works best for this Sage Brown Butter Pumpkin Pasta Alfredo Recipe?
Fettuccine is traditional here because its wide, flat ribbons hold the creamy sauce beautifully. However, other pasta shapes like pappardelle, tagliatelle, or even rigatoni would also be fantastic choices.
Is it possible to make this dish vegan or dairy-free?
With some swaps, yes! Use vegan butter and plant-based milk, and substitute cheese with vegan alternatives or nutritional yeast for flavor. The texture won’t be quite the same but can still be delicious and comforting.
Can I prepare any of this ahead of time?
You can brown the butter and crisp the sage ahead of time, then reheat gently with the sauce ingredients. This can save you some time on busy days while preserving the fresh, vibrant taste.
How do I get my brown butter to not burn?
Keep the heat medium to medium-low and watch the butter closely as it melts and starts to foam. Swirl the pan frequently and remove it from heat as soon as the butter turns golden brown and smells nutty. It’s a quick process but worth the focus!
Final Thoughts
This Sage Brown Butter Pumpkin Pasta Alfredo Recipe is a heartfelt twist on classic comfort food that combines seasonal flavors with timeless indulgence. It’s a dish I’m always excited to share and even more excited to eat. Give it a try, and I promise you’ll have a new favorite to turn to when you crave something creamy, cozy, and bursting with autumnal goodness.
Print
Sage Brown Butter Pumpkin Pasta Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Sage Brown Butter Pumpkin Pasta Alfredo is a comforting and flavorful fall-inspired dish combining the earthy richness of brown butter and fresh sage with creamy pumpkin purée and a blend of parmesan and gouda cheeses. Perfectly cooked fettuccine is swirled in a luscious pumpkin alfredo sauce with subtle hints of garlic, nutmeg, and a touch of heat from chili flakes, resulting in a decadent yet approachable meal ideal for cozy dinners or entertaining guests in autumn.
Ingredients
Brown Butter and Sage
- 6 tablespoons salted butter
- 1/4 cup fresh sage leaves plus 2 teaspoons chopped sage
Sauce
- 3 cloves garlic, chopped
- Pinch of chili flakes
- 1 cup pumpkin purée
- 1/3 cup apple cider
- 2 cups whole milk
- 1 cup grated parmesan cheese
- 1/2 cup shredded gouda cheese
- 1/4 teaspoon nutmeg
- Kosher salt, to taste
- Black pepper, to taste
Pasta
- 1 pound fettuccine or similar cut of pasta
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain the pasta and set aside.
- Make brown butter and crisp sage: In a large skillet over medium heat, melt the butter with the whole sage leaves. Cook until the butter turns brown and the sage leaves become crisp, about 4 minutes. Remove the crispy sage leaves from the butter and set aside for garnish.
- Sauté aromatics and build sauce: Reduce the heat to low. Add the chopped sage, garlic, and a pinch of chili flakes to the browned butter. Cook for 1 minute until fragrant. Stir in the pumpkin purée and apple cider, simmering for 2 to 3 minutes until the mixture thickens slightly.
- Add milk and cheese to finish sauce: Slowly whisk in the whole milk until smooth. Bring the sauce to a gentle simmer and cook for 5 minutes until it thickens lightly. Stir in the grated parmesan, shredded gouda, and nutmeg. Season the sauce with kosher salt and black pepper to taste.
- Toss pasta with sauce: Add the cooked pasta to the skillet with the sauce. Toss to coat the noodles evenly and cook together for 3 to 5 minutes so the pasta absorbs some sauce flavors. Remove from heat.
- Serve: Plate the pasta and top each serving with the reserved crispy sage leaves. Serve immediately for best flavor and texture.
Notes
- Use whole milk for a richer, creamier sauce; low-fat milk may thin the sauce.
- Fresh sage is key for aroma—do not substitute with dried sage as a garnish.
- Adjust chili flakes according to your heat preference.
- If pumpkin purée is unavailable, canned pumpkin (not pie filling) works perfectly.
- For smoother sauce, whisk continuously when adding milk to prevent curdling.
