30-Minute Sage Brown Butter Pumpkin Pasta Alfredo

Here’s a rich, cozy, restaurant-style 30-Minute Sage Brown Butter Pumpkin Pasta Alfredo—creamy, slightly sweet from pumpkin, nutty from brown butter, and fragrant with sage Perfect for a quick fall dinner or a special weeknight meal.

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30-Minute Sage Brown Butter Pumpkin Pasta Alfredo

⏱ Time

• Total: 30 minutes

🍽 Servings

• Serves 3–4

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🧾 Ingredients

Pasta

• 350 g (12 oz) fettuccine or penne

• Salt (for pasta water)

Sage Brown Butter

• 4 tbsp unsalted butter

• 8–10 fresh sage leaves

Pumpkin Alfredo Sauce

• 1 cup pumpkin purée (canned or homemade)

• 1 cup heavy cream (or half-and-half)

• 2 cloves garlic, minced

• ½ cup grated Parmesan cheese

• ¼ tsp nutmeg

• ¼ tsp black pepper

• Salt to taste

• Red chili flakes (optional)

Optional Add-ins

• Crispy bacon or pancetta

• Toasted walnuts or pine nuts

• Spinach or mushrooms

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👨‍🍳 Directions (Step-by-Step)

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Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta according to package instructions until al dente.

3. Reserve ½ cup pasta water, then drain and set pasta aside.

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Step 2: Make Sage Brown Butter

1. In a large skillet, melt butter over medium heat.

2. Add sage leaves.

3. Cook until butter turns golden brown and smells nutty (2–3 minutes).

4. Remove sage leaves and set aside (they’ll be crispy).

👉 Watch carefully—brown butter can burn quickly.

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Step 3: Build the Pumpkin Alfredo Sauce

1. In the same skillet, lower heat to medium-low.

2. Add minced garlic and sauté for 30 seconds.

3. Stir in pumpkin purée, cream, nutmeg, salt, and pepper.

4. Simmer gently for 4–5 minutes, stirring often.

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Step 4: Add Cheese & Pasta

1. Stir in grated Parmesan until melted and smooth.

2. Add cooked pasta.

3. Toss to coat, adding reserved pasta water a little at a time until sauce is silky and creamy.

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Step 5: Finish & Serve

1. Top pasta with crispy sage leaves.

2. Add red chili flakes or extra Parmesan if desired.

3. Serve immediately.

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⭐ Tips for Best Flavor

• Use pure pumpkin purée, not pumpkin pie filling

• Fresh sage gives the best aroma

• Pasta water helps emulsify the sauce

• Don’t boil the cream—keep it gently simmering

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🔁 Easy Variations

• Vegan: Use plant butter, coconut cream, and nutritional yeast

• Protein boost: Add grilled chicken or shrimp

• Extra cheesy: Add a little mozzarella or pecorino

• Gluten-free: Use gluten-free pasta

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🥗 Approx Nutrition (Per Serving)

• Calories: ~520

• Carbs: 55 g

• Fat: 28 g

• Protein: 14 g