Pumpkin Sage Alfredo Pappardelle with Brown Butter

in Dinner, Pasta

Pumpkin Sage Alfredo Pappardelle with Brown Butter | www.acozykitchen.com

This pasta is special-event worthy. Here are some scenarios when it’s perfect:

1. You’re feeling sort of under the weather but chicken soup sounds boring.

2. You got a parking ticket but forgot about it but the DMV just sent you a very kind (not really) reminder in the mail.

3. You want a hug but your boyfriend is at work and asking for a hug from a stranger is weird and your dog is being oddly unaffectionate today.

4. YOU’RE HANGRY!

I made this bowl of pasta, and ate this bowl of pasta because of every reason listed above. It’s this season in pasta form. It’s a little decadent and rich but oddly not overwhelmingly so.

Pumpkin Sage Alfredo Pappardelle with Brown Butter | www.acozykitchen.com

And the best part about it, it’s fast! Quick, easy and super, super fast.

The brown butter is the base of the sauce. You cook the butter until it turns brown, not burned like I usually do for baked goods, but brown. Everything is added in layers, creating a nutty, pumpkin-y, cheesy sauce that’s laced with just a hint of nutmeg and sage.

Pumpkin Sage Alfredo Pappardelle with Brown Butter | www.acozykitchen.com

The pappardelle (or any other pasta you like) is tossed in the sauce and then! That’s it. The one thing you must keep an eye out for below is reserving some pasta water. It thins out the sauce nicely. It’s a must!

PumpkinAlfredo_3

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Pumpkin Sage Alfredo Pappardelle with Brown Butter

Cook Time: 20 minutes

Total Time: 20 minutes

Serving Size: 2-3

Pumpkin Sage Alfredo Pappardelle with Brown Butter

Ingredients

  • 8 ounces pappardelle pasta (or other pasta of your choice)
  • 1 1/2 tablespoons butter, cooked to brown
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 3/4 cup canned pure pumpkin
  • 3 sprigs of sage. plus more for garnish
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan cheese, plus more for garnish
  • Pinch of nutmeg
  • Salt
  • Freshly cracked black pepper

Directions

  1. Bring a medium pot of salted water to a boil. Add the pasta and cook the pappardelle per the package’s instructions (mine recommended about 7 minutes). Reserve about 1 cup of pasta water and set it aside (we’re going to use it later in the sauce). Drain the pasta and set aside.
  2. In a medium saucepan, melt the butter over medium heat. Cook the butter, stirring constantly, until it begins to foam and brown speckles appear. Keep stirring until the foam subsides and the color turns medium brown. Add the shallots and garlic clove and turn down the heat to medium-low. Cook until the shallots have softened, about 1 minute.
  3. Stir in the pumpkin, sprigs of sage, heavy cream, parmesan and 1/2 cup of the reserved pasta water. Season with the pinch of nutmeg, a few turns of cracked black pepper and salt to taste (I needed about 1/2 teaspoon salt). Give it a good stir and taste; adjust any seasoning you like. I ended up adding an additional pinch of nutmeg and some more pepper. Do this too, if you like. Keep the sauce warm over low heat.
  4. To fry up the sage for garnish, add a teaspoon or two of olive oil to a skillet. When the oil is hot, add the sage leaves and cook until fried, about a minute. Drain on paper towels.
  5. Remove the sage leaves from the sauce and discard. To large bowl, add the pasta. Pour in a bit of the sauce and stir until covered. Divide the pasta amongst bowls or plates. Top each mound of pasta with more sauce, because the sauce is good! Garnish with more Parmesan cheese and the fried sage leaves.
http://acozykitchen.com/pumpkin-sage-alfredo-pappardelle-with-brown-butter/

{ 50 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar October 14, 2014 at 1:05 am

I love the looks of this!! So yummy for fall. Plus, even the name ‘pappardelle’ makes me happy. Yum yum yum!

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Adrianna Adarme October 14, 2014 at 10:20 am

Pappardelle is a fun word!

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Ellie October 14, 2014 at 1:58 am

Mmm, looks delicious and comforting. Autumn is pasta season as far as I’m concerned!

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Abby @ The Frosted Vegan October 14, 2014 at 4:11 am

I’ll take this any of those times, also people should be cool with hugging strangers, right? : )

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Adrianna Adarme October 14, 2014 at 10:19 am

Maybe…depends who the stranger is :)

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Emma @ Bevy Richmond October 14, 2014 at 8:22 am

I absolutely love alfredo sauce. Adding the pumpkin and brown butter sounds like perfection!

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Jen @ Fresh from the... October 14, 2014 at 9:18 am

Mmmmmm that sounds sooooo good! Combining two awesome things – pumpkin and alfredo!

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MB @ Bourbon and Brown Sugar October 14, 2014 at 10:20 am

Oh wow… this sounds simply perfect! So very many of my favorite things. Thanks for the inspiration!!

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Jenny Ramsey October 14, 2014 at 10:42 am

Definitely making this! I think I have just about all the ingredients already…..

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Adrianna Adarme October 14, 2014 at 10:44 am

I love when that happens! It’s rare so it always makes me super happy.

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Melanie October 14, 2014 at 11:12 am

Great Idea! This looks great. Tis the season for pumpkins!!
xo, Melanie
http://www.picklesandpalmtrees.com

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Minna October 14, 2014 at 12:09 pm

Reason #4: Amen sister!! I think I am about to go make this.. like right now :)

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Justine October 14, 2014 at 12:15 pm

To quote one of my (least) favorite Celebrity Chefs – my mouth is like Niagra Falls right now! Must.Make.Immediately.

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Alana Kysar October 14, 2014 at 12:19 pm

It’s finally starting to feel like fall down here. It was actually chilly till about 11:30 am today!! Woot! Totally craving something warm and cozy and this is perfect!! xx

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Eileen October 14, 2014 at 12:26 pm

This sounds really comforting and homey, and also super easy. Perfect for the end of a long day. :)

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Aggie October 14, 2014 at 3:26 pm

There’s thunder rolling in…literally…and I’m totally craving a bowl of pasta like this. So comforting!! That savory pumpkin combo making my mouth water.

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Kiran @ KiranTarun.com October 14, 2014 at 3:40 pm

Its beginning to feel like fall here in Florida and this is what I’m craving to have for dinner. Yum :)

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Shari Kelley October 14, 2014 at 3:47 pm

This would definitely make me feel better if any if any of those things happened! Looks so creamy and comforting!

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Laura (Tutti Dolci) October 14, 2014 at 5:40 pm

You had me at brown butter, love!

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Smoyers October 14, 2014 at 7:48 pm

I read this at work and couldn’t stop thinking about it all day! I made it for dinner tonight, and I was not disappointed! Delicious!

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Adrianna Adarme October 14, 2014 at 7:50 pm

Yassssss!

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Marie @ Little Kitchie October 15, 2014 at 4:14 am

This is like a hug in a bowl! I looove.

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Lauren October 15, 2014 at 7:45 am

About how many ounces of pappardelle did you use? I may be blind, but I don’t see it in the ingredients list. :)

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Adrianna Adarme October 15, 2014 at 10:01 am

Hi Lauren! I used about 8 ounces of pappardelle pasta. Included it now! Thanks for catching that. :)

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erin {yummy supper} October 15, 2014 at 9:30 am

Yes! I’m ready to get my pumpkin action started…. And I’m loving the brown butter, sage situation. Sounds delish.
And I’m so stoked to see you next month! Woo hoo!
xoxo
E

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Adrianna Adarme October 15, 2014 at 10:02 am

YES I’m so excited for the event next month. YAY!

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Taryn October 15, 2014 at 10:45 am

Quick question: Do you leave in the sage that is stirred into the sauce? Or do you fish it out before serving, like bay leaves? If left in, did you chiffonade/chop it before adding?

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Adrianna Adarme October 15, 2014 at 10:47 am

I left it in whole, almost like bay leaves. I didn’t end up fishing it out, I just sort of avoided it. But I’ll include to fish it out because I think that makes the most sense!

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alexis irvin October 15, 2014 at 11:01 am

dayummmmm!!! insert heart eye emojis

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Arika M. October 15, 2014 at 5:05 pm

This looks like fall. Delicious.

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Laura (Blogging Over Thyme) October 16, 2014 at 5:53 am

I’d like to live in that photo of the dried pasta :) Or a bowl of this rich and cheesy pumpkin sauce. Everything about this is wonderful!

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Obsti October 16, 2014 at 10:31 am

That looks and sounds absolutely divine!

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Katie October 16, 2014 at 11:34 am

Ultimate comfort food! The photo of the pappardelle is a great shot :)

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Denisse @ Le Petit Chef October 16, 2014 at 8:06 pm

This is so simple and beautiful, captures the season perfectly. Bravo!

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Pooja October 16, 2014 at 9:37 pm

Made it last night and it was delicious! My eight year old (who won’t eat veggies) had two helpings and took leftovers for lunch! Thank you! xo

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Gwen @SimplyHealthyFamily October 17, 2014 at 5:54 pm

I’m pretty sure I don’t need any sort of ‘special’ occasion to stuff this perfect pasta into my face! Love the parm shavings and sage!

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meg October 18, 2014 at 9:54 am

Yum! I love the combo of pumpkin and sage during the fall. Looks amazing!

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Millie l Add A Little October 18, 2014 at 11:13 pm

Looks amazing Adrianna – super creamy and delish!

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Tracey@whatsfordinnerdoc.com October 19, 2014 at 9:22 am

Pumpkin and sage are a match made in heaven. This would be a great vegetarian Thanksgiving entree. Thanks, Tracey

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francesca October 20, 2014 at 8:05 am

Cream and me have been strangers for a bit, but I think it’s time to reconnect for a pumpkin love affair…

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Victoria October 20, 2014 at 11:49 am

This sounds so delicious! And my sage is looking big enough to lose a few leaves :)

I was wondering if you’d ever fried the sage in the butter as it’s browning? I think I’ll try that when I make it.

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Angela Brown October 20, 2014 at 5:33 pm

Oh my god, this looks so good. This is a definite comfort food night kind of recipe. Plus, I have a crap ton of pumpkin purée leftover from some weekend baking projects. Definitely making this one night this week to warm up these cold northeast nights. Thanks for sharing!
(Ps-if you too have any extra pumpkin purée hanging around, feel free to drop by my site…I just posted a fun new recipe to use up a few remaining tablespoons worth 😉

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Sara @ Cake Over Steak October 22, 2014 at 12:32 pm

Ughhhhh god this sounds amazing. I made a brown butter sage squash pasta from Aida Mollenkamp’s lovely book last fall and it blew my mind, so this sounds similarly off-the-charts to me!!! Pinned for sure.

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Brittany October 31, 2014 at 8:55 pm

This pasta was amazing! The sauce is rich, creamy and all of the flavors really blend well together. Couldn’t find pappardelle anywhere but linguine substitution satisfied. This is totally fall comfort :)

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Adrianna Adarme November 1, 2014 at 5:30 pm

Love!!!

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Isabella November 24, 2014 at 6:24 am

Hi!! I cant find any sprigs of sage where i live, do you think its ok for me to use little dried cut up pieces that come in the glass bottles? (Kind of like cinnamon). Thanks!

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Adrianna Adarme November 24, 2014 at 1:19 pm

Umm…sure! That should work!

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Joanna November 26, 2014 at 8:32 pm

Random question, but where is your flatware from? I’ve been searching around for gold flatware for a while and love yours!

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Adrianna Adarme November 29, 2014 at 5:44 am

From West Elm. Here’s a link!

http://rstyle.me/n/tizdwtib6

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Nadine January 21, 2016 at 10:36 am

Perfect! We’ve been eating pumpkin pasta in the family for years but this recipe just took it to a whole new level… The brown butter really works. Love!

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