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Creamy Brown Butter Pumpkin Pasta

A delightful dish that encapsulates the essence of fall, combining rich brown butter with sweet pumpkin for a creamy pasta experience.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl

Ingredients

Pasta

  • 12 ounces Pasta (fettuccine or penne) Choose your favorite type.

Pumpkin Puree

  • 1 cup Pumpkin Puree Can be homemade or canned.

Brown Butter

  • 6 tablespoons Unsalted Butter Melt and brown for flavor.

Cream

  • 1 cup Heavy Cream For creamy consistency.

Cheese

  • 0.5 cup Grated Parmesan Cheese Adds salty flavor.

Garlic

  • 2-3 cloves Minced Garlic For aromatic boost.

Spices

  • 0.25 teaspoon Ground Nutmeg Enhances pumpkin flavor.
  • 1 teaspoon Salt To taste.
  • 0.5 teaspoon Black Pepper Freshly cracked, to taste.

Fresh Herbs

  • 5-6 leaves Fresh Sage Optional, for garnish.

Instructions

  • 1. Cook the pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
  • 2. In a skillet, melt the butter over medium heat and cook until browned, about 5-7 minutes.
  • 3. Add minced garlic to the browned butter and sauté for 1 minute until fragrant.
  • 4. Stir in pumpkin puree and mix well.
  • 5. Pour in heavy cream and simmer for 5 minutes, stirring occasionally.
  • 6. Add grated Parmesan cheese and stir until melted.
  • 7. Season with nutmeg, salt, and pepper to taste.
  • 8. Toss the drained pasta in the sauce, adding reserved pasta water as needed for consistency.
  • 9. Optionally, fry sage leaves in remaining brown butter for garnish.
  • 10. Serve immediately, garnished with crispy sage and additional Parmesan if desired.

Notes

Store leftovers in an airtight container for up to three days. Reheat gently on the stovetop.