This cozy bowl of Sage Brown Butter Pumpkin Pasta Alfredo is becoming one of our favorite fall pasta dishes. I took a classic pasta recipe and updated it with a rich and creamy pumpkin sauce, golden brown butter, and fried sage leaves. Every twirl of pasta has delicious fall flavors that melt in your mouth. It’s the coziest, creamiest Alfredo that comes together in under 30 minutes. Great for busy autumn nights.
Remember yesterday how I said I was hoping the snow would hold out a few more weeks? Well, we got snow. Not much, but I saw some white this morning and I can confirm, I am not ready.
I want these autumn colors to last, but sadly our fall is quickly coming to an end. I knew the day was coming, but it still doesn’t mean I am ready for it. Of course, with the colder temperatures, I crave cozier foods. Fall foods, which we all know are my favorite to create.
I’ve been dying to share this recipe for a while. It’s a dish I knew I wanted to make this year. I’ve thought about it in years past, but with limited days in the fall, I’d always run out of time.
Not this season. October is here and I am embracing every last fall-themed recipe I can cram in. Starting with a staple, pumpkin Alfredo.
Here are the quick details
Start with pasta. Use classic fettuccine or something of a similar cut for this. I wanted something long, but fun. I found this Manfredi Lunghi Pasta on Amazon and bought 6 packages. The squiggly edges reminded me of a skinny lasagna noodle and I just couldn’t resist buying them. I knew I would use them for this pumpkin Alfredo.
While the pasta water is coming to a boil, start and finish the recipe. Just like a classic alfredo sauce, this is really simple.
The sauce is a quick mix of butter browned with fresh sage leaves, garlic, pumpkin, and then a splash of cider. The cider adds a sweetness that balances out the richness in the sauce. I know it sounds odd, but you have to take my word here, the cider makes the sauce special.
Once you have the cider and pumpkin in the pan, simmer everything down to intensify the flavor, then add milk, parmesan, and creamy, nutty gouda cheese. Of course, gouda cheese is not traditional, but I found it to be really delicious with the pumpkin.
If you want to make this a little lighter on the dairy, use canned coconut milk. It will be just as creamy, if not creamier, but uses less cow dairy if that’s a concern.
Add the pasta to the sauce, and toss! As you add the pasta to the sauce, it will immediately begin to thicken and become very creamy. Let the pasta cook in the sauce for a minute or two, then serve immediately.
I top with the fried sage leaves and a fresh grate of parmesan.
The sauce is creamy with warming notes of pumpkin and sage, and nuttiness from the golden brown butter. It’s my favorite combo.
Perfect for chillier nights or when you need to throw together a quick dinner!
Looking for other fall pasta recipes? Here are a few ideas:
Lastly, if you make this Sage Brown Butter Pumpkin Pasta Alfredo be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sage Brown Butter Pumpkin Pasta Alfredo
Calories Per Serving: 419 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 6 tablespoons salted butter
- 1/4 cup fresh sage leaves plus 2 teaspoon chopped sage
- 3 cloves garlic, chopped
- chili flakes
- 1 cup pumpkin purée
- 1/3 cup apple cider
- 2 cups whole milk
- 1 cup grated parmesan
- 1/2 cup shredded gouda cheese
- 1/4 teaspoon nutmeg
- kosher salt
- black pepper
- 1 pound fettuccine or similar cut of pasta
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.2. Melt together the butter and sage leaves in a large skillet set over medium heat. Cook until the butter is browning and the sage is crisp, 4 minutes. Remove the sage leaves from the butter. 2. Reduce the heat to low, add the remaining chopped sage, the garlic, and a pinch of chili flakes. Cook 1 minute, then stir in the pumpkin and apple cider. Simmer 2-3 minutes, until thickened slightly. Pour in the milk, whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until thickened slightly. Stir in the parmesan, gouda, and nutmeg. Season with salt and pepper. 4. Toss in the pasta and cook 3-5 minutes, then remove from the heat. Divide the pasta between plates and top with crispy sage. Eat and enjoy immediately.
View Recipe Comments