Brown Butter Sage & Pumpkin Fettuccine Recipe

Introduction

Brown Butter Sage & Pumpkin Fettuccine is a comforting and flavorful fall-inspired dish that’s surprisingly easy to make. The nutty brown butter combined with creamy pumpkin sauce and fresh sage creates a delicious and satisfying meal perfect for any occasion.

Ingredients

• 1 pound fettuccine
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup fresh sage leaves, roughly chopped
• 1 cup pumpkin puree (100% pumpkin, not pumpkin pie filling)
• 1/2 cup chicken broth (or vegetable broth for vegetarian option)
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup toasted pumpkin seeds (pepitas)
• Salt and black pepper, to taste
• Pinch of nutmeg (optional)

Instructions

1. Step 1: 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.
2. Step 2: While the pasta is cooking, melt the butter in a large skillet over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and gives off a nutty aroma, about 3-5 minutes. Be careful not to burn it and remove from heat immediately once browned.
3. Step 3: Add the chopped sage leaves to the browned butter and stir until fragrant, about 30 seconds. Then add the pumpkin puree and mix well to combine.
4. Step 4: Pour in the chicken broth and heavy cream, stirring to combine. Lower the heat and let the sauce simmer gently for about 5 minutes until it thickens slightly. Season with salt, pepper, and a pinch of nutmeg if using.
5. Step 5: Add the cooked fettuccine to the skillet with the pumpkin sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add reserved pasta water little by little until you reach the desired consistency.
6. Step 6: Stir in the grated Parmesan cheese until melted and creamy. Serve immediately, garnished with extra Parmesan and toasted pumpkin seeds. Enjoy!

Tips & Variations

• Watch the butter closely when browning to avoid burning—it can change the flavor quickly.
• Use fresh sage for best flavor; substitute with dried sage (about 1 teaspoon) or other herbs like thyme or rosemary if needed.
• Adjust sauce thickness by adding pasta water to thin or simmer longer to thicken.
• Toast pumpkin seeds in a dry skillet over medium heat for about 5 minutes until fragrant for extra crunch.
• Add a tablespoon of maple syrup or brown sugar during simmering for a touch of sweetness.
• Try adding roasted vegetables or protein like grilled chicken or shrimp for a fuller meal.

Storage

Allow the pasta to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze in a freezer-safe container for 2-3 months. To reheat, thaw if frozen and warm gently in a skillet with a splash of broth or cream to loosen the sauce. Avoid overheating to prevent dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices that will alter the flavor. Always use 100% pumpkin puree for the best taste.

Can I make this recipe vegetarian or vegan?

Yes! Use vegetable broth instead of chicken broth to make it vegetarian. For vegan, substitute plant-based butter and cream, and use nutritional yeast instead of Parmesan cheese.

Brown Butter Sage & Pumpkin Fettuccine Recipe

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★★★★★

4.7 from 721 reviews

This Brown Butter Sage & Pumpkin Fettuccine is a comforting, flavorful fall-inspired pasta dish combining nutty browned butter, earthy fresh sage, and creamy pumpkin puree. With a silky sauce enriched with chicken broth, heavy cream, and parmesan cheese, it offers a delightful balance of savory and sweet notes. Topped with toasted pumpkin seeds for added crunch, this recipe is perfect for an easy weeknight dinner or an elegant autumn gathering.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Lunch Recipes
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound Fettuccine (or linguine/spaghetti as substitute)

Sauce

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

Toppings

• 1/2 cup Grated Parmesan Cheese
• 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.
2. Brown the Butter: While the pasta cooks, melt the butter in a large skillet over medium heat. Swirl the pan occasionally until the butter turns a golden brown color and emits a nutty aroma, about 3-5 minutes. Be careful not to burn it. Remove from heat immediately once browned.
3. Add Sage and Pumpkin Puree: Add the chopped fresh sage leaves to the browned butter and stir for about 30 seconds until fragrant, watching for splatters. Incorporate 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 combine thoroughly. Reduce heat to low and simmer gently for about 5 minutes to allow the sauce to thicken slightly. Season with salt, black pepper, and optional nutmeg.
5. Combine Pasta and Sauce: Add the drained fettuccine to the skillet with the pumpkin sauce. Toss well to evenly coat the pasta. If the sauce is too thick, add reserved pasta water little by little until desired consistency is reached.
6. Add Cheese and Serve: Stir in the grated parmesan cheese until melted and the sauce becomes creamy. Serve immediately, garnished with additional parmesan cheese and toasted pumpkin seeds for a delightful crunch.

Notes

• Watch the butter carefully while browning to avoid burning.
• Use fresh sage leaves for best flavor; substitute 1 teaspoon dried sage if needed.
• Adjust sauce thickness with reserved pasta water or broth as needed.
• Toast pumpkin seeds in a dry skillet over medium heat for about 5 minutes until fragrant.
• Add a tablespoon of maple syrup or brown sugar during simmering for a touch of sweetness if desired.
• To make vegetarian, use vegetable broth; for vegan, use plant-based butter, cream, and nutritional yeast instead of parmesan.
• Store leftovers in an airtight container in the refrigerator up to 3-4 days or freeze up to 2-3 months.
• Reheat refrigerated pasta gently in a skillet with a splash of broth or cream to loosen sauce.

Keywords: brown butter sage pasta, pumpkin fettuccine, fall pasta recipe, creamy pumpkin sauce, autumn dinner, sage pasta sauce