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.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 717 kcal per serving

Ingredients

12 ounces - pasta
5 tablespoons - unsalted butter
8–10 - fresh sage leaves
4 cloves - garlic
2 tablespoons - tomato paste
1 cup - pumpkin purée
1 cup - heavy cream
¼ tsp - nutmeg
¼ tsp - red chilli pepper flakes
½ tsp - salt
¼ tsp - ground black pepper
½ cup - parmesan cheese
¼ cup - pasta water

Instructions

Cook pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.
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.
Stir in garlic and cook for 30 secs until fragrant. They will quickly burn!
Whisk in tomato paste and pumpkin purée. Cook 2–3 minutes to deepen flavor.
Pour in heavy cream, nutmeg, chili flakes, salt, and pepper. Simmer 5 minutes, stirring, until slightly thickened.
Add parmesan and pasta water, whisking until sauce is silky.
Tuen off the stove and toss pasta into the sauce until coated. Adjust seasoning as needed.
Garnish with reserved crispy sage leaves and extra parmesan before serving.

Nutrition