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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:
Lemon Pepper Cajun Chicken Fettuccine Alfredo
4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash
Brown Butter Pumpkin Tortellini Alla Vodka
Butternut Squash Pasta Carbonara with Rosemary Bacon
Browned Sage Butter Chicken Piccata with Mushroom Pasta
Slow Cooker Saucy Sunday Bolognese Pasta
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
Servings: 8
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.
Ingredients
- 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
Instructions
- 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. Slowly whisk 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.
Notes
Hi! For the apple cider, is that the boozy kind? I know it’s regionally named differently throughout Canada and the US. Thx!
Hey Helen,
I used regular drinking apple cider, not hard cider (the boozy kind). Please let me know if I can help in any other way! xT
This looks amazing. What is the pasta you used? I have looked everywhere to find the name?? Love all your recipes.
Hey Debbie,
Here is the link for the pasta that I used:
https://shopstyle.it/l/bMlQv
Please let me know if you have any other questions! xTieghan
Is there a sub for the Gouda? I have everything on hand…. Except the Gouda 🙂
Hey Jennifer,
Sure, any other cheese that you enjoy will work in place of the gouda! Asiago would be delicious! Let me know if you give this recipe a try, I hope it’s delish! xTieghan
Really good. I had to use the blender trick someone else had used as well as my sauce split also. Not sure why used fresh grated parm. Maybe added the milk to quickly but it was amazing !
Hey Marissa,
Thanks so much for making this dish and sharing what worked well for you, so glad to hear that it was enjoyed! xT
i am making this tonight!!! any suggestions on how to add chicken???
Hey Nicole,
I would sauté the chicken on the side and season to your liking and then mix with the pasta when ready to serve! I hope this recipe turns out amazing for you! xT
So delicious! My picky son loved it too! 😊
Hey Lisa,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
I literally can’t believe how fast this dinner came together!! Had it tonight for our Canadian Thanksgiving cause we had to change plans and stay home last minute. This was so so delicious…and actually kinda smelled like a turkey dinner because of the sage and brown butter! Will definitely be making this again!! 🧡
Hey Julie,
Wonderful! Thanks so much for making this dish! I love to hear that it was enjoyed by your family! Happy Thanksgiving:) xx
Sadly, this ended up a strange curdled, grainy consistency for me. I followed everything correctly – even making sure ingredients were at room temp – so I was quite bummed. I still ate it, it just was not amazing. I wouldn’t make this one for company.
Hi Ashlynn,
Thanks so much for giving this dish try, sorry to hear you had some issues. Did you use freshly grated cheese? I find that works best in all recipes rather than store bought, pre-shredded. Let me know how I can help! xx
Excellent comfort food for a fall evening!
Hey Anjali,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
I am interested in trying this recipe because it sounds delicious. I am wondering if you have a protein you suggest to mix in the pasta.
Hey Melisse,
Sure, ground sausage would be a great option! I hope you love this recipe, please let me know if you give it a try! xT
I had never had pumpkin in my life until I made this recipe tonight but this looked too good not to try. It was SO. GOOD. And it took less than 30 minutes to make. Will definitely be making again. And no problem with my sauce breaking and I wasn’t particularly careful about it.
Hey Brittney,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
What can I say: super fast, easy, scrumptious! A definite winner!
Hi Jane,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Hey Tieghan! Can’t wait to try this just wondering if apple juice could be used in place of cider? Thanks!
Hi Erika,
Sure, that would work well for you! Let me know how the recipe turns out, I hope it’s delish! xTieghan
This is the second pasta sauce that I have made in the past two weeks that has split. Threw it in a blender though and it was fixed! And it was delicious!
Hey Jessi,
Thanks for sharing the blender tip! So glad to hear this recipe was enjoyed, thanks for making it:) xx
This was fabulous. I used a butterkin squash instead of pumpkin but they seem like the same thing. The only thing was that the sauce wasn’t smooth. I don’t know if I broke my sauce or if I should have run the butterkin through a food processor after roasting. Either way the flavor was great and I’ll definitely make again.
Hey Laura,
Wonderful! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Did you use pumpkin puree? Have a great weekend!🍁
I made this tonight and my sauce split too 🙁 I put the gouda in and everything was fine and then when i put the parmesean in it just separated-like the parmesean wouldn’t melt in.
Flavor was still bomb though!
Hi Savana,
Thanks so much for making this dish! So sorry to hear about your parmesan! Did you use freshly grated? Let me know how I can help! xx
My sauce broke too. wondering if she meant to put shredded parm instead of grated!
Grated is correct:) But it’s important to use real grated part, not the fake stuff in the can:)