30-Minute Sage Brown Butter Pumpkin Pasta Alfredo

Ohhh this one is cozy-fancy in the best way 🍂🍝
Creamy, nutty brown butter, crispy sage, pumpkin warmth—done in 30 minutes.

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30-Minute Sage Brown Butter Pumpkin Pasta Alfredo

Serves: 4
Time: ~30 minutes

Ingredients

• 12 oz pasta (fettuccine, pappardelle, or penne)

• 4 tbsp unsalted butter

• 10–12 fresh sage leaves

• 3 cloves garlic, minced

• ¾ cup pumpkin purée (not pumpkin pie filling)

• 1 cup heavy cream

• ½ cup freshly grated Parmesan

• ¼ tsp nutmeg

• ¼ tsp red pepper flakes (optional)

• Salt & black pepper, to taste

• ½ cup reserved pasta water

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Instructions

1. Cook pasta

   • Boil in well-salted water until al dente.

   • Reserve ½ cup pasta water; drain.

2. Brown butter & sage

   • Melt butter in a large skillet over medium heat.

   • Add sage leaves; cook until crisp, then remove and set aside.

   • Continue cooking butter until golden and nutty (watch closely).

3. Build sauce

   • Lower heat; add garlic and cook 30 seconds.

   • Whisk in pumpkin purée, cream, nutmeg, red pepper flakes, salt, and pepper.

   • Simmer gently 3–5 minutes.

4. Add cheese

   • Stir in Parmesan until smooth.

5. Combine

   • Add pasta to sauce.

   • Loosen with reserved pasta water as needed until silky.

6. Finish

   • Top with crispy sage, extra Parmesan, and black pepper.

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Pro tips

• Use freshly grated Parm—pre-shredded won’t melt right.

• If sauce thickens too much, pasta water saves the day.

• Want extra depth? Add a splash of white wine before the pumpkin.

• Great with roasted mushrooms or crispy pancetta on top.

Want a vegan version, protein add-ins, or a one-pot shortcut?