Browned Butter Pumpkin Sage Alfredo
This is the PERFECT pasta for Fall! It features a delicious browned butter cream sauce with a slight pumpkin undertone. The sage makes it oh so savory. You will be going back for seconds (and thirds)!
Ingredients
- 8 oz fettuccine noodles, cooked al dente
- 2 tbsp butter
- 1 shallot, minced
- 3 garlic cloves, minced
- 3/4 cup canned pumpkin puree
- 3 sprigs sage
- 1/2 cup heavy cream
- 1/2 cup grated parmesan
- 1/4 tsp nutmeg
- salt and pepper, to taste
Instructions
- 1. Cook noodles according to package directions in salted water. Cook until al dente. Reserve 1 cup of pasta water and reserve for later. Drain pasta in a strainer and set aside. 2. Melt butter over medium heat in a saucepan. Constantly stir the butter while cooking until it begins to foam and speckle. The foam will dissolve and your butter should develop a nutty fragrance and turn brown. Add the garlic and shallots and continue cooking on medium low for another 1-2 minutes.3. Stir in the pumpkin, sage, cream, parmesan and 1/2 cup of pasta water. Season with nutmeg, black pepper and salt. Adjust as needed. Remove the sage leaves and toss. Place the noodles in the sauce and toss until all is well coated. 4. Garnish with fresh sage leaves and parmesan shavings. Enjoy!