Ingredients
Scale
- 250 g fettuccine, pappardelle, or your choice of pasta
- 1/4 cup salted butter
- 3 tablespoons fresh chopped sage
- 4 cloves garlic, minced
- 1 cup half-and-half cream
- 1 cup pumpkin puree (canned pumpkin works perfectly)
- 1/2 cup grated parmesan cheese (plus more for topping)
- 1/2 cup reserved pasta water
- 1/8 teaspoon nutmeg
- Fresh parsley for garnish
Instructions
- Cook the Pasta
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente, according to the package instructions. For fettuccine or pappardelle, this typically takes about 5 minutes. Reserve 1/2 cup of the pasta water before draining. This starchy water will help adjust the sauce’s consistency later.
- Brown the Butter and Sage
- In a large skillet over medium-low heat, melt the butter. As the butter melts, add the fresh chopped sage. Stir gently, allowing the sage to infuse its earthy aroma and flavor into the butter. Continue stirring until the butter begins to brown, which takes about 3 minutes. This step adds a nutty depth of flavor to the sauce.
- Sauté the Garlic
- Add the minced garlic to the browned butter and sage mixture. Cook for another 2-3 minutes, stirring constantly. The garlic will release its fragrance and turn a light golden brown, enhancing the sauce’s flavor.
- Create the Pumpkin Alfredo Sauce
- Spoon the pumpkin puree into the skillet, followed by the half-and-half cream. Stir until the mixture is smooth and begins to thicken. The pumpkin adds a subtle sweetness, while the cream provides a rich, velvety texture.
- Incorporate Parmesan and Pasta Water
- Gradually add the grated parmesan cheese to the sauce, stirring until it melts completely. Slowly pour in the reserved pasta water, starting with 1/4 cup. Adjust the amount of water to achieve your desired consistency. The sauce should be creamy but not overly thick, clinging beautifully to the pasta.
- Toss the Pasta
- Add the cooked pasta to the skillet, tossing it gently with tongs to coat each strand in the creamy pumpkin alfredo sauce. This step ensures every bite is flavorful and satisfying.
- Garnish and Serve
- Transfer the pasta to serving plates and top with additional grated parmesan cheese and a sprinkle of fresh parsley. Serve immediately and enjoy the comforting flavors of fall.
- Flavor Profile
- The magic of this dish lies in its balance of flavors. The browned butter and sage create a savory, aromatic base, while the pumpkin puree adds a subtle sweetness and earthy depth. Parmesan cheese introduces a nutty, umami richness, perfectly complemented by the hint of warm nutmeg. The result is a creamy, flavorful sauce that enhances the pasta without overpowering it. Every bite offers a comforting warmth, making it an ideal dish for cool autumn evenings.
Notes
- Choose the Right Pasta: While fettuccine and pappardelle are classic choices, you can experiment with other pasta types such as rigatoni or penne. The sauce clings well to shapes with ridges or grooves.
- Use Fresh Ingredients: Fresh sage and garlic are key to this recipe’s flavor. Their aromatic qualities shine through and elevate the dish.
- Pumpkin Puree: Opt for pure canned pumpkin without added spices or sugar. This ensures the sauce has a natural, savory profile.
- Parmesan Tips: Grating parmesan from a block is recommended. Pre-shredded cheese may contain anti-caking agents that prevent it from melting smoothly.
- Adjust the Consistency: If the sauce is too thick, add more pasta water a tablespoon at a time. If it’s too thin, let it simmer for a few extra minutes to thicken.
- Protein Options: For a heartier meal, serve the pasta with grilled chicken, sautéed shrimp, or crispy pancetta. The added protein pairs beautifully with the creamy sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes