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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
I’d advise replacing the whole milk with heavy cream. Just tried making this and the milk split turning it into a chunky disgusting disaster – what a waste.
Hi Steve,
So sorry to hear you did not enjoy this recipe! Was your whole milk at room temp? Heavy cream would also work well for you, but you need to make sure that is at room temp as well:) I hope this helps! xT
Amazing. Added rotisserie chicken for protein but highly recommend!
Hey Tanya,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
This dish was very yummy! I didn’t have apple cider so I used orange juice And added a little bit of honey. Will most definitely make this again!
Hey Cindy,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
Absolutely love this recipe! The cheese did have an odd consistency and clumped together in the sauce, but it didn’t change the flavor at all. I thought the sauce was going to be a bit too watery until added to the noodles – it coated it perfectly! My whole family said they feel like it’s a pasta they would order at a restaurant and have asked for the recipe. Would 10/10 make again. Thank you!!
Hey Lauren,
Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!
Hi! This recipe looks delicious! Would you be able to offer a swap suggestion for the Gouda? I’m just not a huge fan and would love to replace with another cheese you could recommend. Thank you!! 🙂
Hey Libby,
Thanks so much!! Sure, fontina or asiago would also be great in place of the gouda! Let me know if you give this recipe a try, I hope you love it! xT
I made with gnocchi! Absolutely delicious
Hey Cindy,
Thanks so much for making this dish, such a great idea to use gnocchi!! Love to hear that it was enjoyed! xT
We had friends over for dinner and I made this and it was a HUGE hit! I forgot to get apple cider and after googling replaced with lemon juice and a bit of ACV and honey, I have no idea if this would be Tieghan approved but we still thought it was absolutely delicious. Your site is a go to for my cooking literally every single night and I’m just realizing the least I can do to say thank you is to leave reviews on my favorites 🙂 definitely would make again (and try not to forget apple cider lol)
Hey Steph,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Thanks so much for your kind message🤍 Have a great weekend! xx
This recipe was delicious. Fall is my favorite season so anytime I can make a pumpkin recipe I’m all in :). The pumpkin flavor was lighter than I expected & I added some chicken sausages (which I cooked separately) but it wasn’t needed, the sauce was excellent.
Hey Yuri,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
Can I use apple cider vinegar? Did not find apple cider in the store. Tks!
Hi Yohaira,
I would not recommend using apple cider vinegar, you could use apple juice if needed. Please let me know if you have any other questions! xT
My husband was able to get apple cider. Made it and my husband said it was one of the best pasta dishes I have made!!!!!!!!!!
Thank you so much for your recipes, delicious and life saver when you have no idea what to cook!!!
Awe, thanks so much 🤍 love to hear this!!
Hi Tieghan!
I was wondering if there were other alternatives to milk that would go well. Almond milk? Coconut milk? Thank you!
Hey Danielle,
Sure, coconut milk would also work well for you! Please let me know if you give this recipe a try, I hope it turns out amazing for you! xTieghan
So delicious!!! Followed the recipe exactly and it was awesome.
Hi Sorine,
Wonderful!! Thanks so much for making this dish and sharing your feedback, I love to hear that it was enjoyed! xT
After spending wayyy to long looking for what kind of pasta this is in the picture, what is it?! Need this to make the recipe!
She bought from amazon, its linked in the beginning.
Hi Laura,
Here is the link for the noodles:
https://shopstyle.it/l/bMlQv
Please let me know if you have any other questions! xT
Easy and delicious. The wife was skeptical at first but she loved it. Added a pinch of cinnamon as a garnish with the crisp sage just to help balance out the flavors.
Hey Richard,
Fantastic! So glad to hear that this recipe was enjoyed, thanks so much for making it! xT
My sauce split too 🙁 would’ve been helpful to read in the recipe that only freshly shredded Parmesan should be used. I used preshredded Parmesan from Whole Foods because I simply don’t have time on weeknights to shred fresh Parmesan and Gouda. If I’d known this, I would not have made the recipe, especially on a weeknight.
Hi there,
Thanks for giving this recipe a try, so sorry to hear you had some issues. If you have been following along for some time, it’s pretty well known that I never use bagged, pre-shredded cheese. They add an ingredient to the cheese to prevent it from sticking to the bag, this in turn affects the way the cheese melts. I don’t feel the need to write this on every single recipe that uses cheese because for the most part, bagged cheese will be just fine. I really don’t know why the sauce split for you, it could have been the cheese, but maybe not. Were all of your ingredients at room temp? Were you stirring frequently until the cheese melted? Let me know how I can help! xT
You gave this recipe one star because you broke your own sauce and didn’t manage to fix it?
You may need to brush up on your own cooking skills before you deem yourself qualified to even comment here.
I am writing this comment as I finish eating. It is so much better than I expected. My husband was skeptical but it won him over! I added slightly less pumpkin because I was afraid it would be too much, but I won’t be afraid next time.
Hey Meghan,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan