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Cozy Pumpkin Sage Brown Butter Pasta with Toasted Pecans

pumpkin sage brown butter pasta - featured image
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A quick and easy fall pasta featuring nutty brown butter, crispy sage, creamy pumpkin sauce, and crunchy toasted pecans. This comforting dish comes together in about 25 minutes with simple pantry ingredients.

Ingredients

Scale
  • 12 oz (340 g) pasta (fettuccine, pappardelle, or rigatoni)
  • 4 tbsp (56 g) unsalted butter
  • 12–15 fresh sage leaves
  • 1 cup (240 g) canned pumpkin puree (100% pumpkin, not pie filling)
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 1/2 cup (60 g) toasted pecans, roughly chopped
  • 3 cloves garlic, minced
  • 1/4 cup (60 ml) chicken or vegetable broth
  • Salt and black pepper to taste
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt per 4 quarts of water.
  2. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta but do not rinse.
  3. While the pasta cooks, start the sauce. Place a large skillet over medium heat. Add the butter and let it melt completely, swirling occasionally. Cook until the butter turns amber-colored and smells nutty, about 4-5 minutes.
  4. Add the sage leaves to the brown butter. Cook for about 30 seconds per side until crispy and dark green. Remove with tongs and set aside on a paper towel.
  5. Add the minced garlic to the brown butter and cook for about 30 seconds until fragrant.
  6. Reduce heat to low and whisk in the pumpkin puree. Slowly pour in the heavy cream and broth, whisking constantly until smooth.
  7. Season the sauce with salt, black pepper, nutmeg, and red pepper flakes if using. Taste and adjust seasoning.
  8. Add the drained pasta directly into the skillet with the sauce. Toss to combine. If the sauce is too thick, add splashes of reserved pasta water until it reaches a silky consistency.
  9. Remove from heat and sprinkle in the grated Parmesan. Toss until the cheese melts into the sauce.
  10. Serve immediately, topped with crispy sage leaves and toasted pecans. Add extra black pepper and Parmesan if desired.

Notes

Watch the brown butter carefully as it can go from perfect to burnt in seconds. Reserve pasta water to adjust sauce consistency. The sauce will thicken as it sits, so add extra liquid when reheating. For best results, serve immediately. Leftovers keep in the fridge for up to 3 days.

Nutrition

Keywords: pumpkin pasta, brown butter pasta, sage pasta, fall pasta, easy pasta recipe, pumpkin sage pasta, toasted pecan pasta

Find it online: https://evabakery.com/cozy-pumpkin-sage-brown-butter-pasta-with-toasted-pecans/