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Creamy Pumpkin Sage Brown Butter Pasta Recipe with Toasted Walnuts

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A cozy and comforting pasta dish featuring a creamy pumpkin sage brown butter sauce topped with toasted walnuts, perfect for fall evenings.

Ingredients

Scale
  • 12 oz (340 g) fettuccine or pappardelle pasta
  • 6 tbsp (85 g) unsalted butter
  • 10–12 fresh sage leaves
  • 1 cup (240 ml) pumpkin puree (canned or fresh)
  • ¾ cup (180 ml) heavy cream or half-and-half (or dairy-free milk with coconut cream for vegan)
  • 2 cloves garlic, minced
  • ½ cup (50 g) freshly grated Parmesan cheese
  • ½ cup (60 g) toasted walnuts, roughly chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Reserve ½ cup (120 ml) pasta water before draining. Set pasta aside.
  2. While pasta cooks, toast ½ cup (60 g) chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often. Remove from heat and set aside.
  3. In a large skillet over medium heat, melt 6 tbsp (85 g) unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams and turns golden brown with a nutty aroma — about 4-5 minutes. Watch carefully to avoid burning.
  4. Add 10–12 fresh sage leaves and fry until crisp, about 1 minute. Remove sage leaves with a slotted spoon and set aside on paper towels.
  5. Lower heat to medium-low. Add 2 minced garlic cloves to the browned butter and cook until fragrant, about 30 seconds.
  6. Stir in 1 cup (240 ml) pumpkin puree and ¾ cup (180 ml) heavy cream. Mix well to combine. Let the sauce simmer gently for 3-4 minutes, stirring occasionally. If the sauce feels too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
  7. Remove the skillet from heat. Stir in ½ cup (50 g) freshly grated Parmesan cheese until melted and smooth. Season with salt, freshly ground black pepper, and a pinch of red pepper flakes if using. Taste and adjust seasoning as needed.
  8. Add the drained pasta to the skillet and toss thoroughly to coat each strand with the creamy pumpkin sauce. If the sauce needs loosening, add a splash of reserved pasta water.
  9. Plate the pasta, sprinkle toasted walnuts and crisp sage leaves over the top. Add extra Parmesan if desired. Serve immediately.

Notes

Keep a close eye when browning butter to avoid burning. Toast walnuts in a dry skillet until fragrant. Fresh sage leaves add the best flavor and texture. Use reserved pasta water to adjust sauce consistency. For vegan version, substitute butter and cream accordingly. Leftovers reheat best on stovetop with added cream or pasta water.

Nutrition

Keywords: pumpkin pasta, brown butter pasta, sage pasta, fall recipes, creamy pumpkin sauce, toasted walnuts, easy pasta recipe, cozy dinner

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