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Brown Butter Sage & Pumpkin Fettuccine Recipe

Brown Butter Sage & Pumpkin Fettuccine Recipe
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★★★★★

5.3 from 13 reviews

Brown Butter Sage & Pumpkin Fettuccine is a comforting and flavorful fall-inspired pasta dish featuring a nutty brown butter sauce combined with earthy fresh sage and creamy pumpkin puree. Enhanced with chicken broth, heavy cream, and parmesan cheese, this easy-to-make recipe delivers a luscious, velvety sauce that coats tender fettuccine perfectly. Toasted pumpkin seeds add a delightful crunch, making it a satisfying meal ideal for cozy dinners.

Ingredients

Scale

Pasta

  • 1 pound Fettuccine

Sauce

  • 1/2 cup (1 stick) Unsalted Butter
  • 1/4 cup Fresh Sage Leaves, roughly chopped
  • 1 cup Pumpkin Puree (100% pumpkin, not pie filling)
  • 1/2 cup Chicken Broth (or vegetable broth for vegetarian option)
  • 1/4 cup Heavy Cream
  • 1/2 cup Grated Parmesan Cheese
  • Salt, to taste
  • Black Pepper, to taste
  • Pinch of Nutmeg (optional)

Toppings

  • 1/4 cup Toasted Pumpkin Seeds (Pepitas)

Instructions

  1. Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
  2. Brown the Butter: While the pasta cooks, melt the butter in a large skillet over medium heat. Swirl the pan occasionally and cook until the butter turns a golden brown color with a nutty aroma, about 3-5 minutes. Immediately remove from heat to prevent burning.
  3. Add Sage and Pumpkin Puree: Stir in the chopped sage leaves to the browned butter until fragrant, about 30 seconds. Then add the pumpkin puree, mixing well to combine with the butter and sage.
  4. Create the Sauce: Pour in the chicken broth and heavy cream, stirring to blend smoothly. Lower the heat and simmer gently for about 5 minutes until the sauce thickens slightly. Season with salt, black pepper, and a pinch of nutmeg if desired.
  5. Combine Pasta and Sauce: Add the drained fettuccine to the skillet with the pumpkin sauce. Toss thoroughly to coat the pasta evenly. Adjust the sauce consistency by adding reserved pasta water little by little if it is too thick.
  6. Add Cheese and Serve: Stir in the grated parmesan cheese until melted and the sauce is creamy. Serve immediately, garnished with extra parmesan cheese and toasted pumpkin seeds on top. Enjoy your meal!

Notes

  • Watch the butter carefully to avoid burning; remove from heat as soon as it turns golden and nutty.
  • Use fresh sage leaves for the best flavor; substitute dried sage, thyme, savory, marjoram, or fresh rosemary if unavailable.
  • Adjust sauce consistency with pasta water or broth as needed.
  • Toast pumpkin seeds in a dry skillet for about 5 minutes until lightly browned and fragrant.
  • For a sweeter sauce, a tablespoon of maple syrup or brown sugar can be added during simmering.
  • Recipe vegetarian by using vegetable broth; make vegan by using plant-based butter, cream, and nutritional yeast instead of parmesan.
  • Store leftovers in an airtight container refrigerated for up to 3-4 days or freeze up to 2-3 months.
  • Reheat refrigerated pasta in a skillet with a splash of broth or cream to loosen sauce; microwave gently if preferred.
  • Thaw frozen pasta overnight in the fridge before reheating.

Nutrition

Keywords: brown butter sage pumpkin fettuccine, pumpkin pasta, fall pasta recipe, creamy pumpkin sauce, toasted pumpkin seeds, easy fall dinner

Find it online: https://ellaeatsdaily.com/brown-butter-sage-and-pumpkin-fettuccine-recipe/