Description
A creamy and savory pasta dish that combines the earthy flavors of sage and brown butter with the sweetness of pumpkin, creating a comforting Alfredo-style sauce.
Ingredients
Scale
- 12 oz pasta of your choice
- 1/2 cup unsalted butter
- 8–10 fresh sage leaves
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 tsp nutmeg (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy. Remove sage leaves and set aside.
- Add the minced garlic to the brown butter and sauté for 1 minute. Stir in the pumpkin puree and heavy cream, mixing until smooth.
- Add the Parmesan cheese and stir until melted. Season with salt, pepper, and nutmeg if using.
- Toss the cooked pasta in the sauce until well-coated. Serve topped with crispy sage leaves.
Notes
- Use fresh sage for the best flavor.
- Adjust the creaminess by adding more or less heavy cream.
- Garnish with extra Parmesan cheese if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg
Keywords: Sage Brown Butter Pumpkin Pasta Alfredo, pumpkin pasta, creamy pasta, vegetarian pasta