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
Scale
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.
