Name: Delicious Brown Butter Sage Pumpkin Pasta Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 head garlic; 2 teaspoons olive oil + more for tossing pasta; 20 ounce bag refrigerated cheese tortellini; 1/2 cup pasta water; 8 tablespoons butter; 20 fresh sage leaves; 1/2 teaspoon rubbed sage; 15 ounce can pumpkin puree (not pumpkin pie filling); 3/4 cup half and half; 1/2 cup shredded Parmesan cheese + more for garnish; Kosher salt; fresh cracked pepper

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Brown Butter Sage Pumpkin pasta is my go-to cozy dish for fall. This creamy pasta combines roasted garlic with the rich flavors of brown butter and fresh sage, creating a delightful meal that comes together in under 30-minutes. It’s perfect for weeknight dinners or even elegant dinner parties, promising warmth and comfort with every bite.

Why You’ll Love This Brown Butter Sage Pumpkin

This recipe is not just another pasta dish; it’s a celebration of autumn flavors. Here are a few reasons to love it:

Rich, nutty flavor from brown butter.
Creamy texture that comforts the soul.
Easy to prepare in under 30 minutes.
Perfect for a weeknight dinner or special occasion.
Pairs wonderfully with seasonal salads or bread.
Vegetarian-friendly, making it suitable for various diets.

With its pumpkin with brown butter and sage and brown butter pumpkin pasta elements, this dish truly embodies the essence of fall. Plus, it’s an Italian classic that everyone will adore.

Ingredients for Brown Butter Sage Pumpkin

Gather these items:

1 head garlic
2 teaspoons olive oil + more for tossing pasta
20 ounce bag refrigerated cheese tortellini
1/2 cup pasta water
8 tablespoons butter
20 fresh sage leaves
1/2 teaspoon rubbed sage
15 ounce can pumpkin puree (not pumpkin pie filling)
3/4 cup half and half
1/2 cup shredded Parmesan cheese + more for garnish
Kosher salt
fresh cracked pepper

How to Make Brown Butter Sage Pumpkin Step-by-Step

Step 1: Heat oven to 350 degrees. Slice the head of garlic in half and place it in a piece of foil. Drizzle with olive oil and season with Kosher salt. Crumple foil around the garlic, sealing it inside. Roast for an hour or until the garlic is golden brown and soft. Let it cool slightly, then gently squeeze the roasted garlic from the peel and mash it with a fork.
Step 2: Cook tortellini according to package directions, boiling it in salted water. Toss in olive oil so it doesn’t stick together.
Step 3: Melt butter in a large sauté pan over medium heat. Reduce the heat and gently simmer for 5 minutes, stirring occasionally.
Step 4: Add sage leaves and cook for another 5 minutes, stirring occasionally, until the butter is dark golden brown and nutty smelling and the sage is crispy. Remove sage leaves and set aside.
Step 5: Reduce heat to medium-low and add roasted, mashed garlic and rubbed sage to the browned butter. Cook for 30 seconds.
Step 6: Stir in pumpkin puree and half and half along with a couple pinches of salt and pepper until well combined and smooth.
Step 7: Stir in Parmesan cheese until melted.
Step 8: Stir in tortellini and cook for 1-2 minutes until the tortellini is warmed through.
Step 9: Season to taste with salt and pepper. Serve tortellini with Parmesan cheese and crispy sage. Enjoy!
Step 10: If you loved this recipe, please leave a 5-star rating and review below!

Pro Tips for the Best Brown Butter Sage Pumpkin

Keep these in mind:

This recipe serves well with a side salad.
Store leftovers in an airtight container in the fridge.
Reheat gently on the stove or in the microwave.
For a richer flavor, use homemade pumpkin puree.

Best Ways to Serve Brown Butter Sage Pumpkin

Serve this delicious dish alongside:

A fresh garden salad with a light vinaigrette.
Crispy garlic bread for a comforting addition.
Roasted vegetables to complement the flavors.

These pairings enhance the pumpkin sage brown butter sauce and create a balanced meal.

How to Store and Reheat Brown Butter Sage Pumpkin

To store leftovers, place in an airtight container and refrigerate. It’s best enjoyed within three days. When ready to eat, reheat gently on the stove or in the microwave, adding a splash of half and half to restore creaminess.

Frequently Asked Questions About Brown Butter Sage Pumpkin

What’s the secret to perfect Brown Butter Sage Pumpkin?

The key to perfecting this dish lies in the brown butter. Watch it carefully as it cooks to avoid burning, and ensure the sage leaves are crispy for added texture.

Can I make Brown Butter Sage Pumpkin ahead of time?

Yes, you can prepare the brown butter and pumpkin sauce in advance. Store in the fridge and add the tortellini when ready to serve for a fresh meal.

How do I avoid common mistakes with Brown Butter Sage Pumpkin?

To avoid common pitfalls, be careful not to overcook the garlic and sage. Also, ensure the pumpkin puree isn’t sweetened to maintain the savory profile of this dish.

Variations of Brown Butter Sage Pumpkin You Can Try

Get creative with these ideas:

Substitute tortellini with whole wheat pasta for a healthier twist.
Incorporate roasted butternut squash for extra texture.
Add a hint of nutmeg for a warm spiced flavor.

These variations cater to different dietary needs while keeping the comforting essence of this creamy pumpkin pasta.

For more delicious recipes, check out Creamy Pumpkin Pasta or Last Recipes. If you’re looking for a sweet treat, try Gingerbread Cookies with Maple Glaze or Sweet Potato Biscuits for Thanksgiving. For more information on the health benefits of pumpkin, visit Healthline.