Description
This Creamy Brown Butter Pumpkin Pasta is a comforting and rich dish perfect for fall. It combines al dente pasta with a luscious sauce made from browned butter, pumpkin puree, heavy cream, and Parmesan cheese, enhanced with garlic and nutmeg for a warm, aromatic flavor. Garnished with crispy sage leaves, this pasta offers a delightful balance of creamy texture and autumnal taste.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or penne pasta
Sauce
- 6 tablespoons unsalted butter
- 1 cup pumpkin puree (homemade or canned)
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2-3 cloves minced garlic
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon freshly cracked black pepper
Garnish
- 5-6 fresh sage leaves (optional)
- Additional grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Cook the pasta in salted boiling water following the package instructions until al dente. Before draining, reserve 1 cup of the pasta water for later use.
- Brown the Butter: In a skillet over medium heat, melt the unsalted butter. Continue cooking for about 5-7 minutes until it turns golden brown and develops a nutty aroma.
- Sauté Garlic: Add the minced garlic to the browned butter and sauté for 1 minute until fragrant, being careful not to burn it.
- Add Pumpkin Puree: Stir in the pumpkin puree thoroughly to combine with the butter and garlic mixture.
- Simmer with Cream: Pour in the heavy cream, stirring well, and let the sauce simmer gently for 5 minutes, stirring occasionally to prevent sticking.
- Incorporate Parmesan Cheese: Add the grated Parmesan cheese and stir until it melts completely into the sauce, creating a silky texture.
- Season the Sauce: Add ground nutmeg, salt, and black pepper according to taste, mixing well to balance the flavors.
- Toss Pasta in Sauce: Add the drained pasta into the skillet and toss to coat evenly with the pumpkin sauce. Use the reserved pasta water as needed to adjust the sauce consistency and ensure everything is well combined.
- Fry Sage Leaves (Optional): In the remaining brown butter, fry the fresh sage leaves until crispy, then set them aside as garnish.
- Serve: Plate the pasta immediately, garnished with crispy sage leaves and additional Parmesan cheese if desired.
Notes
- Reserve pasta water to adjust the sauce consistency and help the sauce cling to the noodles.
- Brown butter enhances the nutty, rich flavor but watch closely to avoid burning.
- Fresh sage leaves add an aromatic, crispy garnish but can be omitted if unavailable.
- Use canned pumpkin puree for convenience or homemade for a fresher taste.
- Adjust seasoning to your preference, especially salt and pepper.
- This dish pairs well with a light green salad and crusty bread.
