Go Back
–+ servings
Sage Brown Butter Pumpkin Alfredo

Savor Fall with Sage Brown Butter Pumpkin Alfredo Bliss

Enjoy the creamy, rich flavors of Sage Brown Butter Pumpkin Alfredo, a must-try dish for autumn lovers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Fettuccine or similar cut pasta Any long pasta shape works.
For the Sauce
  • 1/2 cup Salted Butter Essential for browning.
  • 10 leaves Fresh Sage Leaves Or use dried if fresh isn't available.
  • 3 cloves Garlic Minced for better flavor.
  • 1/4 tsp Chili Flakes Adjust based on spice preference.
  • 1 cup Pumpkin Purée Canned or homemade works well.
  • 1/4 cup Apple Cider Apple juice can be used as a substitute.
  • 1 cup Whole Milk Can substitute with heavy cream or coconut milk.
  • 1/2 cup Grated Parmesan Cheese Pecorino Romano is an alternative.
  • 1/2 cup Shredded Gouda Cheese Mozzarella can be used or skip for lighter dish.
  • 1/4 tsp Nutmeg Fresh is best, but ground will suffice.
  • to taste Kosher Salt For seasoning.
  • to taste Black Pepper For seasoning.

Equipment

  • large pot
  • Skillet
  • Whisk
  • Colander

Method
 

Cooking Instructions
  1. Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and reserve a small cup of pasta water.
  2. In a large skillet, melt the salted butter with fresh sage leaves over medium heat, cooking until browned, about 4 minutes.
  3. Lower heat and add chopped sage, minced garlic, and chili flakes to the skillet, sautéing for 1 minute.
  4. Stir in the pumpkin purée and apple cider, letting it simmer for 2-3 minutes until slightly thickened.
  5. Whisk in the whole milk, bringing the sauce to a gentle simmer and cooking until thickened, about 5 minutes.
  6. Mix in grated parmesan and shredded gouda cheese, seasoning with nutmeg, salt, and black pepper.
  7. Add cooked pasta to the sauce, tossing gently for 3-5 minutes, adjusting creaminess with reserved pasta water if needed.
  8. Serve immediately topping with reserved crispy sage leaves.

Nutrition

Serving: 1cupCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 5000IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Leftovers should be stored separately in airtight containers for up to 3 days. When reheating, add a splash of milk for creaminess.

Tried this recipe?

Let us know how it was!