Picture this: a chilly autumn evening, the scent of butter browning on the stove, fragrant sage leaves crisping up, and a velvety pumpkin sauce coating each strand of pasta. That’s the magic of Creamy Pumpkin Pasta with Brown Butter and Sage. This isn’t just another pasta recipe—it’s fall’s greatest comfort transformed into dinner.
The combination of nutty brown butter, earthy sage, and sweet pumpkin creates a symphony of flavors that feels sophisticated yet remains incredibly simple to prepare.
Why This Recipe is Awesome
Creamy Pumpkin Pasta with Brown Butter and Sage stands out as a seasonal superstar for several compelling reasons. First, it transforms humble ingredients into something that tastes restaurant-worthy in under 30 minutes. The brown butter adds a complex nuttiness that elevates the entire dish beyond a basic cream sauce.
Unlike many creamy pastas that leave you feeling weighed down, this one has a lighter profile thanks to the pumpkin, which adds body and creaminess with less dairy. It’s the perfect bridge between comfort food and something special enough for entertaining. The aromatic sage brings an earthy, herbaceous note that perfectly complements the sweetness of the pumpkin—a classic Italian pairing that’s stood the test of time for good reason.
Every forkful delivers that perfect balance of savory, sweet, and nutty flavors that simply tastes like autumn on a plate.
Equipment needed: Large pot, skillet or sauté pan, wooden spoon, colander
Creamy Pumpkin Pasta with Brown Butter and Sage
Ingredients
- 1 pound 450g fettuccine or pappardelle pasta (wider noodles hold the sauce better)
- 4 tablespoons unsalted butter
- 15-20 fresh sage leaves plus extra for garnish
- 3 cloves garlic minced
- 1 cup 240ml pumpkin purée (not pumpkin pie filling)
- 1 cup 240ml heavy cream
- 1/4 cup 60ml pasta cooking water (reserved)
- 1/2 cup 50g freshly grated Parmesan cheese, plus extra for serving
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon optional
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Bring a large pot of water to a boil and salt it generously. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
- While the pasta cooks, prepare the brown butter sage sauce. In a large skillet over medium heat, melt the butter. Once melted, continue cooking, swirling occasionally, until the butter turns amber in color and smells nutty, about 3-4 minutes.
- Add the sage leaves to the browned butter and cook for 30 seconds until they become crisp. Remove about half of the sage leaves and set aside on a paper towel for garnish.
- Reduce heat to medium-low and add minced garlic to the brown butter. Cook for 30 seconds until fragrant, being careful not to burn it.
- Stir in the pumpkin purée and whisk until smooth. Cook for 1-2 minutes to remove any raw pumpkin flavor.
- Pour in the heavy cream and whisk until fully incorporated with the pumpkin mixture. Allow to simmer gently for 2-3 minutes until slightly thickened.
- Season the sauce with nutmeg, cinnamon (if using), salt, pepper, and red pepper flakes if desired. Taste and adjust seasonings as needed.
- Add the drained pasta directly to the sauce, along with 1/4 cup of the reserved pasta water. Toss to coat the pasta evenly, adding more pasta water if needed to achieve your desired consistency.
- Sprinkle in the Parmesan cheese and toss until melted and incorporated into the sauce.
- Serve immediately, topped with the reserved crispy sage leaves, additional Parmesan cheese, and freshly ground black pepper.
Notes
- For the creamiest sauce, use room temperature cream rather than cold from the refrigerator.
- The brown butter is essential to this dish’s flavor profile—don’t rush this step, but watch carefully as it can go from perfectly browned to burnt very quickly.
- Freshly grated Parmesan melts much better than pre-grated varieties and adds better flavor.
- If you need to make this ahead, prepare the sauce separately and refrigerate. Reheat gently while you cook fresh pasta, adding a splash of cream or pasta water to loosen.
- This sauce thickens as it cools, so serve immediately for the optimal texture.
Calories & Nutritional Info
- Calories: Approximately 550-600 calories per serving
- Protein: 15g per serving
- Carbohydrates: 65g per serving
- Fat: 28g per serving
- Contains: Dairy, gluten (pasta), potential allergens: dairy
- Diet suitability: Vegetarian
Common Mistakes to Avoid
- Burning the butter: Brown butter can go from perfect to burnt in seconds. Keep the heat medium and watch it carefully, swirling frequently.
- Overcooking the pasta: Always cook pasta to al dente as it will continue to cook slightly when tossed with the hot sauce.
- Skipping the pasta water: This starchy liquid is crucial for creating a silky sauce that clings to the pasta.
- Using pumpkin pie filling: Make sure you’re using pure pumpkin purée, not pumpkin pie filling which contains sweeteners and spices that will throw off your dish.
- Adding all the pasta water at once: Add it gradually until you reach your desired consistency—you might not need all of it.
Alternatives & Substitutions
- Dairy-free option: Substitute the heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative.
- Gluten-free option: Use your favorite gluten-free pasta—rice or corn-based varieties work particularly well with this sauce.
- No fresh sage? In a pinch, you can use 1 teaspoon dried sage in the sauce, though you’ll miss the crispy sage garnish.
- Protein additions: Add grilled chicken, crispy pancetta, or sautéed mushrooms for extra protein and flavor.
- Butternut squash: If you can’t find pumpkin purée, roasted and puréed butternut squash makes an excellent substitute with a similar flavor profile.
- Lower-calorie version: Use half-and-half instead of heavy cream and reduce the butter to 3 tablespoons.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin purée (not pie filling) works perfectly and is what I recommend for consistency and convenience. If using homemade, strain it through a fine-mesh sieve to remove excess moisture.
Is there a way to make this dish ahead of time?
You can prepare the sauce up to 2 days ahead and refrigerate it. When ready to serve, gently reheat the sauce, adding a splash of cream or broth if it’s too thick, then toss with freshly cooked pasta.
What’s the best pasta shape for this sauce?
Ribbon pastas like fettuccine, pappardelle, or tagliatelle work best as they provide maximum surface area for the creamy sauce to cling to. Alternatively, shapes with ridges or hollows like rigatoni or orecchiette also capture the sauce nicely.
Can I make this sauce less rich?
Yes, you can substitute half-and-half for the heavy cream and reduce the amount of butter to 3 tablespoons. The sauce won’t be quite as silky but will still be delicious.
What sides pair well with this pasta?
A simple arugula salad with lemon vinaigrette provides a fresh, peppery contrast to the rich pasta. Roasted Brussels sprouts or a fennel-orange salad also complement the autumn flavors beautifully.
How can I tell when my butter is properly browned?
Properly browned butter will have a golden amber color and smell nutty and toasty. You’ll see small brown bits (milk solids) at the bottom of the pan—these carry tons of flavor, so be sure to include them in your sauce.
Final Thoughts
Creamy Pumpkin Pasta with Brown Butter and Sage is autumn comfort in its most elegant form. Don’t let the sophisticated flavor profile intimidate you—this dish is remarkably simple to prepare yet delivers restaurant-quality results. The next time you’re craving something special that celebrates the season, give this pasta a try. It’s the kind of recipe that might just become your new fall tradition.
