Go Back
–+ servings
Fettuccine tossed with pumpkin pasta sauce served in white dish topped with crumbled goat cheese, sage, and chopped walnuts.
Print Recipe
No ratings yet

Pumpkin Pasta

With nutty brown butter, creamy pumpkin, tender noodles, and earthy sage, pumpkin pasta is an unexpected dinner ready in about 20 minutes.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Main Course, Pasta
Cuisine: American
Servings: 4
Author: Kristen Chidsey

Ingredients

  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 cloves garlic finely minced
  • 2 leaves sage cut into ribbons + more for garnish
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup dry white wine or additional broth
  • ¾ cup low-sodium vegetable broth
  • 1 cup pumpkin puree
  • salt and pepper to taste
  • crumbled goat cheese, parmesan, chopped walnuts or pepitas for serving

Instructions

  • Bring a large pot of water to a rapid boil. Season with 1 tablespoon kosher salt, add pasta and cook according to package instructions. Drain and reserve ½ cup of the pasta water.
    Measuring cup scooping up a bit of pasta water from boiling pot of water with fettuccine noodles.
  • While the pasta is cooking, melt butter in a medium saucepan over medium-high heat. Cook until light brown and nutty smelling, about 2-4 minutes. Stir garlic, sage, and crushed red pepper flakes and cook for 30 seconds stirring constantly.
    Skillet with lightly golden brown butter, sage, crushed red pepper flakes and garlic.
  • Add in dry white wine and let simmer for 1 minute, slightly reducing.
  • Add vegetable broth and pumpkin puree, whisking to incorporate. Season with a pinch of salt and pepper. Let simmer over low heat for 3-5 minutes, or until your pasta is ready to be drained and added to the sauce.
    Saucepan with pumpkin pasta sauce made with brown butter and sage.
  • Add cooked pasta to the pumpkin sauce, along with 1-2 tablespoons of the reserved cooking pasta water. Toss to coat, adding more water as needed to loosen. Give the pasta a taste and add additional salt and/or pepper if needed.
    Skillet with fettuccine tossed with brown butter pumpkin sauce.
  • Serve with crumbled goat cheese, sage ribbons, and toasted pumpkin seeds and/or chopped walnuts.
    Fettuccine tossed with pumpkin pasta sauce in skillet topped with crumbled goat cheese, sage, and chopped walnuts.

Video

Notes

Pumpkin Puree: Be sure to use 100% canned pumpkin puree not pumpkin pie filling, which has added sugar and spices. Feel free to use homemade pumpkin puree, just keep in mind you may need to simmer a bit longer and/or reduce the amount of broth added to thin the sauce.
Dry White Wine: Use a Sauvignon Blanc, Pinot Grigio, or omit and use additional vegetable broth.
Storage: Store leftover pasta in an airtight container in the refrigerator for 4-5 days. You may need to add a splash of broth to thin out the sauce before reheating.

Nutrition

Calories: 308kcal | Carbohydrates: 47g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 21mg | Potassium: 290mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9958IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg
QR Code linking back to recipe