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Brown Butter Pumpkin Pasta with Sage
This creamy pumpkin sage pasta flips the script on pumpkin as a savory star. Made with garlic, parmesan, nutmeg, and crispy sage, it’s a cozy fall dinner that comes together in just 30 minutes—perfect for weeknights or holiday gatherings.
Ingredients
Instructions
- Step 1
Cook pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.
- Step 2
In a large skillet, melt butter over medium heat. Add sage leaves and cook until crispy, about 2 minutes. Remove half eaves for garnish, leaving the rest in the pan.
- Step 3
Stir in garlic and cook for 30 secs until fragrant. They will quickly burn!
- Step 4
Whisk in tomato paste and pumpkin purée. Cook 2–3 minutes to deepen flavor.
- Step 5
Pour in heavy cream, nutmeg, chili flakes, salt, and pepper. Simmer 5 minutes, stirring, until slightly thickened.
- Step 6
Add parmesan and pasta water, whisking until sauce is silky.
- Step 7
Tuen off the stove and toss pasta into the sauce until coated. Adjust seasoning as needed.
- Step 8
Garnish with reserved crispy sage leaves and extra parmesan before serving.
Tips & Tricks
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