Pumpkin Sage Alfredo Pappardelle with Brown Butter

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.


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!



Pumpkin Sage Alfredo Pappardelle with Brown Butter

0 from 0 votes
Cook Time: 20 minutes
Total Time: 20 minutes


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Serving: 2g
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  • Reply 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!

  • Reply 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 🙂

  • Reply 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.

  • Reply 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. 🙂

  • Reply 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

  • Reply 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.

  • Reply Minna October 14, 2014 at 12:09 pm

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

  • Reply Melanie October 14, 2014 at 11:12 am

    Great Idea! This looks great. Tis the season for pumpkins!!
    xo, Melanie

  • Reply Jenny Ramsey October 14, 2014 at 10:42 am

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

    • Reply Adrianna Adarme October 14, 2014 at 10:44 am

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

  • Reply 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!!

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

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

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

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

  • Reply 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? : )

  • Reply Ellie October 14, 2014 at 1:58 am

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

  • Reply 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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