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This cozy bowl of Sage Brown Butter Pumpkin Pasta Alfredo is becoming one of our favorite fall pasta dishes. I took a classic pasta recipe and updated it with a rich and creamy pumpkin sauce, golden brown butter, and fried sage leaves. Every twirl of creamy pasta has delicious fall flavors that melt in your mouth. It’s the coziest, creamiest Alfredo that comes together in under 30 minutes. Great for busy autumn nights.
Remember yesterday how I said I was hoping the snow would hold out a few more weeks? Well, we got snow. Not much, but I saw some white this morning and I can confirm, I am not ready.
I want these autumn colors to last, but sadly our fall is quickly coming to an end. I knew the day was coming, but it still doesn’t mean I am ready for it. Of course, with the colder temperatures, I crave cozier foods. Fall foods, which we all know are my favorite to create.
I’ve been dying to share this recipe for a while. It’s a dish I knew I wanted to make this year. I’ve thought about it in years past, but with limited days in the fall, I’d always run out of time.
Not this season. October is here and I am embracing every last fall-themed recipe I can cram in. Starting with a staple, a pumpkin pasta recipe.
Here are the quick details
Start with pasta. Use classic fettuccine or something of a similar cut for this. I wanted something long, but fun. I found this Manfredi Lunghi Pasta on Amazon and bought 6 packages. The squiggly edges reminded me of a skinny lasagna noodle and I just couldn’t resist buying them. I knew I would use them for this pumpkin Alfredo.
While the pasta water is coming to a boil, start and finish the recipe. Just like a classic alfredo sauce, this is really simple.
The sauce is a quick mix of butter browned with fresh sage leaves, garlic, canned pumpkin, and then a splash of cider. The cider adds a sweetness that balances out the richness in the sauce. I know it sounds odd, but you have to take my word here, the cider makes the sauce special.
Once you have the cider and pumpkin in the pan, simmer everything down to intensify the flavor, then add milk or cream, parmesan cheese, and creamy, nutty gouda cheese. Of course, gouda cheese is not traditional, but I found it to be really delicious with the pumpkin.
If you want to make this a little lighter on the dairy, use canned coconut milk. It will be just as creamy, if not creamier, but uses less cow dairy if that’s a concern.
Add the pasta to the sauce, and toss! As you add the pasta to the sauce, it will immediately begin to thicken and become very creamy. Let the pasta cook in the sauce for a minute or two, then serve immediately.
I top with the fried sage leaves and a fresh grate of parmesan.
The sauce is creamy with warming notes of pumpkin and sage, and nuttiness from the golden brown butter. It’s my favorite combo.
Perfect for chillier nights or when you need to throw together a quick dinner!
Looking for other fall pasta recipes? Here are a few ideas:
Lemon Pepper Cajun Chicken Fettuccine Alfredo
4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash
Brown Butter Pumpkin Tortellini Alla Vodka
Butternut Squash Pasta Carbonara with Rosemary Bacon
Browned Sage Butter Chicken Piccata with Mushroom Pasta
Slow Cooker Saucy Sunday Bolognese Pasta
Lastly, if you make this Sage Brown Butter Pumpkin Pasta Alfredo be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sage Brown Butter Pumpkin Pasta Alfredo
Servings: 8
Calories Per Serving: 419 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6 tablespoons salted butter
- 1/4 cup fresh sage leaves plus 2 teaspoon chopped sage
- 3 cloves garlic, chopped
- chili flakes
- 1 cup pumpkin purée
- 1/3 cup apple cider
- 2 cups whole milk
- 1 cup grated parmesan
- 1/2 cup shredded gouda cheese
- 1/4 teaspoon nutmeg
- kosher salt
- black pepper
- 1 pound fettuccine or similar cut of pasta
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.2. Melt together the butter and sage leaves in a large skillet set over medium heat. Cook until the butter is browning and the sage is crisp, 4 minutes. Remove the sage leaves from the butter. 2. Reduce the heat to low, add the remaining chopped sage, the garlic, and a pinch of chili flakes. Cook 1 minute, then stir in the pumpkin and apple cider. Simmer 2-3 minutes, until thickened slightly. Slowly whisk in the milk, whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until thickened slightly. Stir in the parmesan, gouda, and nutmeg. Season with salt and pepper. 4. Toss in the pasta and cook 3-5 minutes, then remove from the heat. Divide the pasta between plates and top with crispy sage. Eat and enjoy immediately.
Notes
This post was originally published on October 3, 2022
I just made this. I don’t know what I did wrong but it came out very watery, and the cheese never fully melted, so it’s also kind of grainy. Flavor is good though!
Hi Ashlee,
Thanks for giving the recipe a try, so sorry you had some issues! Were your ingredients at room temp and did you grate your own cheese? That really makes a huge difference! xT
I have not made this yet, but planning on it this weekend. Can you share the pasta brand you used? It looks amazing and I want to use the same!
Hey Elizabeth,
You bet, here is the link for the pasta:
https://shopstyle.it/l/bMlQv
Please let me know if you have any other questions! xTieghan
My sauce broke! I had wondered about using heavy cream instead of whole milk…I’m guessing that would have helped. I did grate both cheeses myself, but…was pretty much a curdled mess, alas. (Coconut milk would have avoided this issue also, but…didn’t want that flavor to compete with the pumpkin and sage.) — Did love the crispy sage on top…so one texture was 👌🏻
Hi Laurie,
Thanks for giving the recipe a try, so sorry to hear you had some issues. Were you stirring well while mixing all of the ingredients? That really helps! Let me know if I can help in any other way! xx
Made this dish last night, so amazing and easy! I made some adjustments since I didn’t have all the ingredients on hand: I used coconut milk, chicken broth in place of the apple cider, I only had ground sage which was delicious, and I had a different kind of pasta, 10/10 would make again, and is perfect for fall!
Hi Clare,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
So good!!! A fall hit with my kids!!!
Thanks so much Sara, love to hear this!! xx
Saw this recipe on your story and had all the ingredients so immediately made for lunch for my family and it was such a hit. EVERYONE loved it which is rare! Definitely will be making again!
Hey Anna Belle,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
Adding this recipe!! If one wanted to add chicken as a side, how would you suggest it it be prepared so that it goes well with the cozy spices and pumpkin?
Thanks so much Jordan! I actually think ground sausage would best! Just sauté it on the side and then add to the sauce:) I hope you love the recipe! xx
Made this tonight and was sooo good! Loved how easy it was but had such great flavor!
Hey Christina,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
Hi! I made this tonight and for some reason it curdled! I’ve never had anything do that before. Do you have any idea what I might have done wrong? The taste was super delicious and I want to make it again, but don’t want it to curdle… thanks
Hi Patricia,
Thanks for giving the recipe a try, so sorry to hear it curdled for you. Were all of your ingredients at room temp? That really helps! xx
Made this today and it was super yummy but the sauce looked like it was separating. Any idea what could cause that? I used 2% milk instead of whole but I can’t think of anything else different.
Thanks!
Hey Christine,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! Hmmm were your ingredients at room temp? xx
Hi! Do you eat the sage leaves?
Hi Amy,
I wouldn’t, they really just infuse the sauce with great flavor! Let me know if you have any other questions:) xx
What’s a sub for apple cider in this recipe? We don’t have it in my area.
This looks and sounds amazingly decadent! Can NOT wait to try this!
Thanks so much Linda!! I hope you love the recipe! xx
Hi Amber,
You could use apple juice or chicken broth:) I hope this recipe is delicious! Please let me know if you have any other questions! xT
Would it be possible to swap the pumpkin with butternut squash? This recipe sounds amazing!!
Hey Kelsey,
Sure, butternut squash would be fantastic!! I hope this recipe is delish, let me know if you give it a try! xTieghan
This looks definitely like luxurious comfort food! Tieghan, what type of interesting pasta did you use in the photos? It looks like an elevated type of fettucine. Thanks!
It looks like Mafalda noodles to me!
Thanks so much Kimberley!! Here is the link for the noodles:
https://shopstyle.it/l/bMlQv
Please let me know if you have any other questions! xT
Hi, is it ok to use sparkling cider? Or is it better to use apple juice instead? I’m from Portugal, we don’t have regular applecider juice, just vinegar and sparkling apple cider
Thanks
Hey Helena,
The sparkling apple cider would be great to use! Let me know if you give this dish try, I hope it turns out amazing for you! xT
Hi- excited to try this. Can I sub the milk for coconut milk?
In her description above recipe, she noted that you could use coconut milk instead! 🥥
Hey Rachael,
Totally, coconut milk will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx