Craving a comforting and flavorful autumn meal? Look no further! This Brown Butter Sage & Pumpkin Fettuccine recipe delivers a creamy, nutty, and subtly sweet pasta experience that’s perfect for a cozy night in. This dish is a celebration of fall flavors, combining the richness of brown butter with the earthy notes of sage and the delicate sweetness of pumpkin. It’s simple enough for a weeknight dinner but elegant enough to impress guests.
What is Brown Butter Sage & Pumpkin Fettuccine?
Have you ever chuckled at a recipe name so long it could practically write a novel? “Brown Butter Sage & Pumpkin Fettuccine” is one of those! But behind the mouthful of words lies a simple truth: it’s pasta perfection! I always wonder who decides on these names, did they just throw a bunch of fall ingredients into a hat and pull them out one by one?
I like to think of it as a fancy love song to autumn, a romantic ballad in brown butter and pumpkin puree. After all, isn’t it said that the way to a man’s (or anyone’s!) heart is through their stomach? And this fettuccine is practically a love letter! Now, go ahead and write your own delicious chapter – try this recipe and tell me it isn’t love at first bite!
Why You’ll Love This Brown Butter Sage & Pumpkin Fettuccine:
This recipe isn’t just about a plate of pasta; it’s about crafting an experience. The highlight? That nutty, fragrant brown butter that elevates the entire dish. Forget ordering in; making this at home is incredibly cost-effective, especially if you’re using leftover pumpkin puree from a fall harvest. And let’s not forget the magic of fresh sage leaves, parmesan cheese, and a sprinkle of toasted pumpkin seeds (pepitas) that add layers of flavor and texture! This Brown Butter Sage & Pumpkin Fettuccine offers an elevated, cozy alternative.
If you’re looking for an even simpler pumpkin pasta dish, consider my [simple pumpkin pasta (link to a hypothetical blog post)] recipe as a great starting point. Ready to ditch the takeout menu and embrace the flavors of fall? Click here for the ultimate guide to creating a flavor-packed dish right in your own kitchen!
Key Ingredients for Brown Butter Sage & Pumpkin Fettuccine:
- 1 pound Fettuccine: The classic choice for this dish, but you can substitute with linguine or spaghetti if preferred.
- 1/2 cup (1 stick) Unsalted Butter: The key to creating that irresistible brown butter flavor.
- 1/4 cup Fresh Sage Leaves: Roughly chopped, these add an earthy aroma and flavor.
- 1 cup Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling.
- 1/2 cup Chicken Broth: Adds moisture and depth of flavor to the sauce. Vegetable broth works too for a vegetarian option.
- 1/4 cup Heavy Cream: Creates a creamy and luscious sauce.
- 1/2 cup Grated Parmesan Cheese: Adds a salty and savory element to the dish. Save some for garnish!
- 1/4 cup Toasted Pumpkin Seeds (Pepitas): Adds a nutty crunch and visual appeal.
- Salt and Black Pepper: To taste, for seasoning.
- Pinch of Nutmeg: Optional, but it enhances the pumpkin flavor.
How to Make Brown Butter Sage & Pumpkin Fettuccine:
This Brown Butter Sage & Pumpkin Fettuccine is surprisingly easy, delicious, and comforting. This will take about 30 minutes and the result is a flavorful and satisfying meal that rivals any restaurant dish. The nutty brown butter, creamy pumpkin sauce, and fresh sage create a delicious depth of flavors that are difficult to resist!
Step-by-Step Instructions:
Step 1: Cook the Fettuccine
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
Step 2: Brown the Butter
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Continue cooking the butter, swirling the pan occasionally, until it turns a golden brown color and has a nutty aroma. This typically takes 3-5 minutes. Be careful not to burn the butter! Immediately remove from heat once it reaches a rich brown color.
Step 3: Add Sage and Pumpkin Puree
- Add the chopped sage leaves to the browned butter and stir until fragrant, about 30 seconds. Be careful as the butter may splatter slightly. Add the pumpkin puree and mix well to combine with the butter and sage.
Step 4: Create the Sauce
- Pour in the chicken broth and heavy cream, stirring to incorporate everything smoothly. Reduce the heat to low and let the sauce simmer gently for about 5 minutes, allowing it to thicken slightly. Season with salt, pepper, and a pinch of nutmeg (optional).
Step 5: Combine Pasta and Sauce
- Add the cooked fettuccine to the skillet with the pumpkin sauce. Toss well to coat the pasta evenly in the sauce. if the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Step 6: Add Cheese and Serve
- Stir in the grated parmesan cheese until melted and the sauce is creamy. Serve immediately, garnished with additional parmesan cheese and toasted pumpkin seeds. Enjoy!
What to Serve Brown Butter Sage & Pumpkin Fettuccine With:
To complete your fall-inspired meal, consider serving this Brown Butter Sage & Pumpkin Fettuccine with:
- A side salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta. Consider adding mixed greens, dried cranberries, and candied pecans.
- Roasted vegetables: Roasted Brussels sprouts, butternut squash, or asparagus are excellent choices. The sweetness of the vegetables complements the pumpkin flavor of the pasta.
- Grilled chicken or shrimp: Adding some grilled chicken or shrimp provides some additional protein to the meal. Season the chicken or shrimp with similar herbs, like sage and thyme, to the fettuccine.
- A light dessert: End the meal with a scoop of vanilla ice cream or a piece of apple pie for a satisfying finish.
Top Tips for Perfecting Brown Butter Sage & Pumpkin Fettuccine:
- Watch the butter carefully: Brown butter can quickly burn if you’re not attentive. Keep a close eye on the butter as it melts and turns brown, and remove the pan from the heat as soon as it reaches a rich golden-brown color with a nutty aroma.
- Use fresh sage: Fresh sage leaves have a much more pronounced flavor than dried sage. If you don’t have access to fresh sage, use about 1 teaspoon of dried sage. Add ground thyme, savory, or marjoram. Fresh rosemary is also a good substitute.
- Adjust the sauce consistency: If the sauce is too thick, add more pasta water or chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
- Toast the pumpkin seeds: Toasting the pumpkin seeds (pepitas) enhances their flavor and adds a nice crunch. Toast them in a dry skillet over medium heat for about 5 minutes, or until they’re lightly browned and fragrant. Keep a close eye so they don’t burn.
- Add a touch of sweetness: If you prefer a slightly sweeter sauce, you can add a tablespoon of maple syrup or brown sugar to the sauce during the simmering process.
Storing and Reheating Tips:
Storing:
- Allow the Brown Butter Sage & Pumpkin Fettuccine to cool completely before storing.
- Transfer the pasta to an airtight container and store it in the refrigerator for up to 3-4 days.
- For longer storage, you can freeze the pasta for up to 2-3 months. Store in a freezer-safe bag or container.
Reheating:
- Refrigerated Pasta: Reheat the pasta in a skillet over medium heat, adding a splash of chicken broth or cream if needed to loosen the sauce. You can also microwave it, but be careful not to overheat it, as it can become dry.
- Frozen Pasta: Thaw the pasta in the refrigerator overnight before reheating. Follow the same reheating instructions as for refrigerated pasta.
Final Thoughts:
This Brown Butter Sage & Pumpkin Fettuccine is a heartwarming and delicious dish that is easy to make and perfect for any occasion. The combination of nutty brown butter, earthy sage, and sweet pumpkin creates a symphony of flavors that will delight your taste buds. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a fall gathering, this recipe is sure to be a hit! So, go ahead, give it a try, and savor the tastes of autumn in every bite.
FAQs:
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No, canned pumpkin pie filling contains added sugar and spices that will affect the flavor of the dish. Use 100% pumpkin puree for the best results.
Q: Can I make this recipe vegetarian or vegan?
A: Yes! To make it vegetarian, simply use vegetable broth instead of chicken broth. To make it vegan, use plant-based butter, plant-based cream, and nutritional yeast instead of parmesan cheese.
Q: Can I add other vegetables to this dish?
A: Absolutely! Roasted butternut squash, spinach, or kale would be delicious additions. Just add them to the skillet along with the pasta and sauce.
Q: Can I add protein to this dish?
A: Yes, grilled chicken, shrimp, or Italian sausage would be great additions. Cook them separately and add them to the skillet along with the pasta and sauce.
Q: Can I prepare this dish ahead of time?
A: You can cook the pasta and make the pumpkin sauce separately ahead of time. Store them in separate containers in the refrigerator. When you’re ready to serve, simply reheat the sauce, cook the pasta, and combine them as directed in the recipe.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest