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I warned you it was coming, and today’s the day, 2 ingredient pumpkin pasta with balsamic sage brown butter sauce.
There’s no denying it, this fall I am on a pumpkin kick. Somehow last fall I managed to post just the right amount of pumpkin recipes, but this year? I have too many ideas and I love them all…so you’ll be seeing lots of the orange stuff this season.
I am personally pretty excited about it, and I think you guys will be too. Especially after your reactions to Tuesday’s pumpkin spice oatmeal latte…sure seems like you guys are into the pumpkin recipes.
YES.
And everyone? This pumpkin pasta is like no other you’ve ever had. One, it’s REAL pumpkin pasta, and two, balsamic brown butter sauce.
I know that homemade pasta can be scary, time consuming, and at times leave you wanting to you pull your hair out. Trust me, I’ve been there. But this pumpkin pasta is by far the easiest homemade pasta I’ve ever made, and it also happens to be delicious.
The pasta is almost too simple, pantry staple ingredients…just pumpkin (I always have twelve cans of pumpkin on hand…year round…honestly) and all-purpose flour.
Yup, just pumpkin and flour, simple as that, and you don’t even need to add water. The pumpkin acts as the magical binding ingredient and leaves you with the perfect pumpkin pasta every single time. Best part? You don’t have to have a pasta machine or any other fancy equipment. A mixing bowl, rolling-pin, and knife is really all you need…
BUT I will tell you that making homemade pasta is definitely a lot easier and quicker with a pasta machine. Sorry, just being honest. Yes, you can do this all by hand, but it’s totally going to take you twice as much time than if you used a pasta machine. I love the KitchenAid pasta attachments. They work so well and if you plan to be making pasta this fall (you should, you should) then I recommend investing in them. Trust me, they make making pasta fun and painless.
You know, just sayin’.
I left the size of the pasta up to you. I went with more of an angel hair size, but I think fettuccine would work equally well with this sauce.
And speaking of the sauce.
It is so good. That’s really all I have to say. It. Is. So. Good.
Salted butter, caramelized garlic, fried sage, a little white wine, a little balsamic…perfection. Especially when paired with this pumpkin pasta
I’ve made this three times now and I am still so excited about it. It’s just the perfect warming fall dinner.
Also, speaking of being excited, happy Thursday! Anyone else totally ready for the weekend? My week started out a little, um, odd I guess. I was supposed to head to Louisiana for work early Monday morning, but our semi-out of season snowstorm (yes, snowstorm) closed the highway down and I was not able to make my flight. Asher had a snow day, there were power outages all over the county, and plenty of white flakes falling from the sky all day.
Totally serious.
Not sure what it is about me and flights these days, but we’re just not meshing all that well. It actually ended up working out ok. I stayed inside, caught up on work, and prepped for filming recipe videos today, tomorrow, and through the weekend. I have Kai in town and it’s go time for videos, so if there’s any fall/holiday recipes you guys would like to see please let me know in the comments!
For now, let’s all agree that our Thursday night needs some buttery homemade pumpkin pasta. Sound good?
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2 Ingredient Pumpkin Pasta with Balsamic Sage Butter Sauce
Servings: 6 servings
Calories Per Serving: 552 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Pumpkin Pasta
- 1 15 ounce can pumpkin puree
- 4 cups all purpose flour
Balsamic Sage Brown Butter Sauce
- 1 stick (1/2 cup) salted butter
- 2 cloves garlic
- 8 fresh sage leaves
- 1/2 cup white wine
- 3 tablespoons balsamic vinegar
- kosher salt and pepper
- manchego cheese and roasted pumpkin seeds for serving
Instructions
Pumpkin Pasta
- 1. Bring a large pot of salted water to a boil. Generously dust a baking sheet with flour. 2. In the bowl of a food processor, combine the pumpkin and flour and pulse until a dough forms. Alternately, this can be mixed by hand or in a stand mixer.3. Dump the dough out onto a flour surface and cut into quarters. Roll and cut the pasta into your desired shape by using either a pasta machine or rolling pin and a sharp knife. Transfer the cut pasta onto the prepared baking sheet. If not cooking right away, cover and refrigerate for up to 4 hours.4. Drop the pasta into the boiling water and cook until al dente, being careful not to overcook the pasta. Drain.
Balsamic Sage Brown Butter Sauce
- 1. Heat the butter, garlic, and sage in a large skillet over medium-high heat and cook butter until it begins to brown, about 3-5 minutes. Remove the garlic and sage from the skillet. 2. Slowly pour in the wine. Add the balsamic and season with salt and pepper. Simmer the sauce for 2-3 minutes. Add the pasta and gently toss. Cook another 2-3 minutes or until the pasta is warmed through. Divide the pasta among plates and top with sage, manchego, and pumpkin seeds. EAT.
Notes
*Pasta adapted from Food Network.
K. Cool. Let’s make this pumpkin pasta then!
Is there anything you would suggest as a substitute for the white wine? I’m not a drinker and prefer not to buy wine.
Hey Katy,
You can use broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This sauce – wow! I came home after a crazy Friday of teaching face-to-face and virtual students – looking for a sauce to use with some ready-made ravioli. This was such a hit! We even used the sage as a garnish after removing it from the browned butter, all buttery and crispy goodness! We classified this as ADK – a definite keeper! Thanks, Tieghan!
(Full disclosure – I haven’t yet made the pumpkin pasta but it sounds divine!)
Hi Lisa! I am so happy you loved this sauce!! Thank you so much for trying it! xTieghan
I made this tonight to use up some leftover pumpkin puree from a pie. SO GOOD! I only made a half batch which was still a LOT. I used a pizza cutter instead of a knife, so much easier. And as always, in any recipe, at least double the sage!. Really delicious – will make again.
Thank you so much Leanne!! xTieghan
Yum! This recipe was a great excuse to finally cut into a 31-pound Provence pumpkin, the last from our fall harvest. Yup, I’m more than a little behind. I used this as an opportunity to make German spaetzle (dumplings) for the first time (with eggs, cream, and some grated fresh nutmeg added to the dough). Turned out great with the sauce, which is to die for! Similar to a post above, I added extra sage because our plant is flourishing, and why not? Excellent recipe, Tieghan!
P.S. I’ve been enjoying your cookbooks; haven’t met a recipe yet that I haven’t loved.
Thank you SO much Kelly! I am really glad this recipe turned out so well for you! I hope you continue to love all the others you have tried! xTieghan
This recipe was amazing! Super easy and delicious – what an incredible blend of flavours! I used more sage than called for – strongly recommend. Yum!
Thank you so much! I am really glad you enjoyed this recipe! xTieghan
Just want to say this was an awesome pantry meal/project during quarantine. Didn’t have pumpkin so I used a can of sweet potato purée and that worked great. Even with a pasta machine it took ages to make the noodles but then again I have literally nowhere to be for the foreseeable future and it was actually a fun way to pass the time lol. My mom really felt that the roasted pumpkin seeds on top brought the dish to another level and I must say I agree. Thanks Tieghan!
Wow so amazing! I am so glad this turned out so well for you Lila! Thank you so much for trying it! xTieghan
I tried this recipe and my noodles ended up gooey and mushy. I ended up having to throw it all away. What did I do wrong?
Hey Abigail! I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of coking? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
you should include how long the pasta should be cooked for in the boiling water, not many people, including myself are familiar with how long ‘al-dente’ is (on the same note, it is different for various pasta’s so please include)
Hi Claudia! I did not include it because it will be different for people at the various elevations! I usually take a noodle out and check it to see! I hope you love this! xTieghan
Hello. Could you use butternut squash purée instead of pumpkin?
Thanks
Emmy
Hey Emmy, I am sure butternut squash puree will be great! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Made the recipe with pureed pumpkin as canned pumpkin is hard to come by in Germany. I already reduced the amount of pumpkin puree as it is more watery when homemade, next time I will reduce the amount even more. But other than that a great recipe! We have home-grown sage and it tasted delicious with the leftover white wine, yum!
By the way, somehow the spaghetti were smoother when I rolled out the dough with a rolling pin and only passed it through the pasta maker for the final shape. Just as FYI. And I also cooked my spaghetti for only one minute.
Hi Jenny! I am so glad you loved this recipe! Thank you for trying it! xTieghan
I’ve never made pasta before but I really want to try this! I usually only cook for meal prep – do you think the cooked noodles would hold up okay in the freezer or fridge for a few days?
Hey Amanda! Yes, the cooked noodles hold up great in the fridge for a few days. I have never frozen them, so I am unsure of how they freeze. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Glad I asked before attempting this! Thank you for answering my question, and I hope you have a Happy Thanksgiving too!
No problem! I hope you love this Diane and Happy Thanksgiving!
I realize I’m a little late to the party with my question here, but I was looking up pumpkin recipes for Thanksgiving. Do you think this would work for making gnocchi as well?
Hi! I would not recommend using this for gnocchi. I don’t think it would hold up too well. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I made this and it was good. I will make it again. I tried it primarily for the pasta – it was super easy and came out quite well, I can see the pasta becoming a go-to. Friends loved it. Thank you for sharing it with us! If any viewer is thinking about trying it, I can recommend it.
That is so amazing! I am so glad you and your friends loved this Karyl! Thank you!
This is such a great recipe! I wanted to let you know I made this using Cup4Cup gluten free flour and it worked just as well! The pasta turned out lovely! This is definitely my new go-to pasta recipe!
That is so great! I am really glad this worked with gluten free flour Robin! Thanks!