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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
Wow! This is good. 😍
Did add some shrimp to mines for protein. Definitely making this again, maybe with coconut milk.
Hey Shelda,
Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! Great idea to add shrimp! xT
This is a great recipe!! I’ve always wanted a pumpkin Alfredo but never ran across a good recipe until this one. I’ve made this a few times this fall and have started adding about a tsp of chicken bouillon/ chicken base with the cider, then also serve with grilled or pan fried chicken as a more hearty dinner.
Hey Meghan,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Made this tonight and was so excited – but for some reason it didn’t turn out as well as I expected. I’m so bummed! It looks and sounds sooo delicious! I must have messed something up, but I followed the recipe the whole time and double checked again afterwards that I didn’t skip or screw up ingredients. After I added the cheeses, the sauce sort of got clumpy, like the Parmesan didn’t fully melt down or something. I let it cook for a bit longer just to see if it would combine and the sauce would become smooth, but it never happened. Help! What did I do wrong?!
Hey Dana,
Thanks so much for giving this dish a try and sharing your feedback! So sorry to hear you had some issues! I think a huge tip when working with dairy products is so make sure they are room temp and I always freshly grate my cheese, it melts so much better than the stuff in bags or containers. I hope this helps for next time! xT
Made this tonight and my crazy picky toddler said he loved it so much, he was going to eat the whole bowl.
To be honest, it looked and smelled awful but once I took a bite, it was heaven. I love that it can give us some much needed veggies hidden in a delectable sauce.
I did use heavy cream because we ran out of milk this morning, so it was heavier in calories, but every once in awhile not a big deal.
Hey Mandy,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
Tried this tonight, and it was a family favorite! Note to self and anyone new trying this recipe: definitely use quality ingredients. I noticed an enhanced flavor when I doctored up the sauce with extra nutmeg of a brand different than what I used when cooking the sauce, which was a generic brand. We didn’t have smoked gouda, so I used a shake of smoked paprika atop each person’s plate. Looking forward to making this again with all the ingredients the recipe calls for.
P.S. I appreciate that this recipe truly is a quick meal to throw together! Best 30-minute meal I’ve ever made!
Hey Josie,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Thanks for sharing what worked well for you! Have a great weekend:)
Made this on a whim because I had all the ingredients and my husband and I could not stop commenting on how good it was all through dinner and afterward! Thanks for a fantastic recipe, works perfectly halved.
Hey Lindsey,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
Another keeper…..delicious flavor. Definitely a good fall dinner recipe.
Hey Jennifer,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
Could you make the sauce in advance and store in the fridge and reheat when ready to heat?
Hey Kerra,
Totally, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Delicious! This recipe tastes like fall. My toddler loved it as much as I did, especially the crispy sage leaves!
Hey Jen,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx
While cooking this recipe I was so excited because the sage brown butter smelled amazing. Followed the recipe to a “T”, used apple cider (not vinegar), and when I added the cheeses it split 🙁 now it looks like a curdled soupy mess… reading comments to see if there is anything I can do to salvage this 🙁
Hi Hannah,
So sorry to hear that this sauce split for you, some readers have said blending it worked well for them! Let me know if this helps! xT
I am making this as I type. I am making the full recipe and wonder if I freeze half, can I bake it the second go around? Or should I reheat in a pan? Can’t wait to try it!!
Hey Lauren,
Thanks so much for giving the recipe a try! Sure, you could bake it or just freeze the sauce:) I hope you love the recipe! xx
I decided to give this a shot because I was really in the mood for a fall recipe. My sauce also split a bit but I’m pretty sure it was my fault. I got distracted and my simmer turned to a boil 🥴 I still put the noodles in the sauce but didn’t eat that day. I reheated the next day and it seemed fine and the flavors were still amazing! I will be making this again for sure.
* also, anyone that has a Wegmans grocery store near them, they have the same style noodles used in the recipe.
Hey Carrie,
Happy Saturday! Thanks so much for giving this recipe a try and sharing what worked well for you! So glad to hear that it was enjoyed! xx
Hi Tieghan,
Am a huge fan of your recipes and want to add this one into our rotation. For the apple cider, are you using a can of sparkling/alcoholic apple cider or the non-alcoholic version?
Hey Amy,
I use regular drinking apple cider:) Please let me know if you have any other questions, I hope you love this recipe! xx
As in alcoholic apple cider?
Just drinking cider:)
Made this for some company and it was a hit!! Elevated Alfredo made me look like a chef. Thank youuu
Hey there,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Made this for the second time over the weekend and it’s definitely a favorite. Both my toddler and my teenager love this, and I’m sure I’ll be making it a lot more. 🙂
Hey Lauren,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT