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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
My sauce split too… followed the instructions, anyone figure out why this happens??
Hi Arianne,
So sorry, I have no idea why this is happening! Key things would be to make sure your ingredients are room temp, use freshly grated cheese, and stir well when combining everything. Please let me know if I can help in any other way! xT
This is really tasty! The crispy sage leaves were a lovely touch. I took some liberties, I was using canned pumpkin so I used the whole can but did not exactly double everything else. I eye balled it and did a bit more of the spices, apple cider, added a little chicken broth since I have an open container in the fridge and extra cheese, but did not add more milk. My husband does not care for nutmeg so I used my homemade pumpkin pie spice mix that’s light on nutmeg and clove, more cinnamon and cardamom. My sauce was thin at first, but I just took it slow and it ended up coming together in the end, nice and creamy just as I had hoped. It did split a bit but this house isn’t Le Cordon Bleu so we didn’t care, it was yummy! My 3 year old had seconds, which is a super win for us.
Hey Kaitlin,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! Thanks for sharing what worked well for you! xT
Update: salvaged it by pureeing it! This took out all the lumps and gave it that nice thick texture. It is yummy!
Well I’m sure this would have been amazing if I hadn’t been a dumb dumb and put apple cider vinegar in accidentally, ha, ha. One question, I bought the fun pasta you linked, did you add the whole package?
Hi Suzanne,
Ohh no, so sorry!! Yes, I used the whole package of pasta. Let me know if you give the recipe another try! xx
Hi thinking about making this for a dinner party. What would be some apps/sides that accompany this dish well?
Hey Lindsey,
Here are some ideas for you:
https://www.halfbakedharvest.com/ranch-pretzels/
https://www.halfbakedharvest.com/garlic-herb-roasted-olives/
https://www.halfbakedharvest.com/autumn-harvest-honeycrisp-apple-and-feta-salad/
Please let me know if you have any other questions! xx
Made tonight and had the same problem as some of the comments! I used room temp products and freshly grated the cheese myself as well! Turned out a little separated so just did not stick to the pasta as well but it still tastes delicious!! Great first time trying pumpkin in more of a savory way.
Hi Hailey,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! Sorry to hear it separated slightly! 👻
Puree it! This solved the separation problem.
My sauce split as well… room temperature ingredients and freshly grated cheese. I sadly had to throw the whole thing in the trash.
Hi Elyse,
Thanks for giving the recipe a try, sorry to hear about your sauce. Did you whisk constantly until everything was combined? Sorry I really am not sure why this sauce would be splitting. xx
Divine! I added bacon and my husband said it was the best meal I’ve made in a while. Will be in our regular round up!
Hey Raegan,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
I am almost done making this and just realized…. apple cider. I used apple cider vinegar. How will this turn out?? I’ll let you know. Ha! Sincerely, – Learning to cook again after 2 kids.
Hi Amanda,
Ahhh so sorry! I hope it tastes okay!! xT
Ha ha I did the same thing, it wasn’t the best.
Plan on making this tonight! The apple cider – is it alcoholic or the kind you can get at the grocery store?
Hey Rachel,
It’s just regular drinking apple cider, not the alcohol kind:) I hope you love the recipe, let me know how it turns out! xT
Made this yesterday, and it was fantastic. Followed the recipe with no subs and didn’t have any issues with the sauce separating, texture, etc. It was also extremely filling and the crispy sage on top took it over the edge. Fall staple for sure!!!
Hey Grace,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
This turned out really well! I read all the comments before making it and noticed a lot of them said the sauce had separated, so I followed the recommendations to use cream instead, which made it into a rich, creamy sauce that didn’t separate at all. I also added a teaspoon of red pepper flakes, and my gouda had chipotles in it, which added a bit of zing. I was fascinated with the pasta you used but see it’s only available online, so just might order some for the next time I make this (with cream, not milk ;-)).
Hey Helen,
I appreciate you making this recipe and sharing what worked well for you!! So glad it was delish! xTieghan
I made this and the flavors were delicious however the sauce came out very grainy. Not sure if there was a step missing or had something to do with the temperature of any of the ingredients. Not sure if I’d make again knowing the texture comes out grainy.
Hey Jessica,
Thanks so much for giving this recipe a try, sorry about the grainy texture! My only guess is the cheese….did you use freshly grated? That usually makes for a smooth sauce. Let me know if that helps! xT
Love this recipe so much. Warm fall cozy comfort food! I used penne but otherwise followed the recipe and it turned out perfect 🧡
Hey Jenny,
Thanks so much!! I am so glad you have enjoyed this recipe, penne is a great idea! xT
This recipe is like a warm Fall hug of wonderfulness-I was having a no good rotten day yesterday and I made this, and it turned it all around!
I did substitute a lot of things and it still turned out amazingly! I didn’t have apple cider, so I used red wine vinegar with a few large pinches of sugar as a sub.
I also only had dried sage so I used the measurement conversion for that (1/3 measurement of fresh sage requested) and I added that around the garlic stage and left it in. I also used 2 percent milk, and I used gf pasta (I didn’t cook the pasta further in the sauce so the gf pasta stayed toothsome). I also used Parmesan only in this as well.
It was so delicious that I threatened my hubby that I was going to eat it all if he didn’t get to the dinner table quick 😆😆 Thank you Tieghan!
Hey Jenny,
Happy Tuesday!! Thanks so much for making this dish and sharing what worked well for you, I am so glad to hear it was enjoyed! xT
Not used to pumpkin and sage in my Alfredo sauce, but wow what a new discovery! As a celiac, I had to swap for gluten free pasta and completely overlooked how the pasta can get too tender and break apart if it’s cooked too long. Therefore, when I mixed it in with the sauce to continue cooking, it kept breaking up into smaller pieces; I also definitely didn’t put in enough compared to the amount of sauce I made. BUT that’s a me problem and I’m happy I have plenty of leftovers to make more this week! So delicious and easy to do in one pot.
Hey Maura,
Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx