This Browned Butter Pumpkin Pasta is an easy and delicious 20 minute meal! With less than 10 ingredients, this dish tastes like it came out of a restaurant but is actually incredibly easy to make.
If you love pumpkin as much as I do, you will love this recipe! If you're not a big pumpkin fan, fear not - this sauce isn't too overpowering with pumpkin flavor. The browned butter balances everything out nicely, making it a perfect cozy pasta recipe.
I love the fall season - October is my birthday month, it's when the air starts becoming crisp and cool, and it's the start of comfort food season.
And there is nothing more comforting that browned butter and pumpkin!
This pasta is truly comfort food. I have many pumpkin pasta recipes on my blog, but they're mostly a spin of other classic dishes with pumpkin. I wanted to create an easy sauce that really lets the pumpkin flavor shine.
And this sauce is it! Especially with the browned butter. It's flavorful, comforting, and oh, so good.
Did I mention that it's all under 10 ingredients and only takes 20 minutes to make?
I love this sauce with the crispy sage and plenty of grated parmesan cheese. This one is great for an easy fancy-feeling weeknight dinner, date night at home, or even for a crowd!
I think I might just serve this at my annual Friendsgiving in a few weeks to have a unique pumpkin dish at the table.
Try this one out for yourself - I know you'll love it!
Why You'll Love this Recipe
Here's why you'll absolutely love this recipe.
Delicious - This recipe pumpkin brown butter sauce is SO delicious. It will be a hit!
Approachable - This recipe is approachable and is easy to make. It's a perfect dinner for a busy fall weeknight or would be great for a dinner party!
Versatile - You can make this recipe as a side dish or as a main course. It's great with a variety of proteins and side dishes.
Browned Butter Pumpkin Pasta Ingredients
Here are the ingredients you'll need for this recipe:
- Sage Leaves - I grow my own sage but you can find sage in the produce section of your grocery store.
- Olive oil - Regular, not extra virgin olive oil.
- Pasta - You can use any shape. I used ravioli from my local Italian market, but you pappardelle, fettuccine, or any pasta shape you love would be great with this sauce! It was also super delicious with the ravioli, so give that a try too!
- Unsalted Butter - for the browned butter!
- Shallot - You can also use ½ white onion instead
- Kosher Salt
- Black Pepper
- Pumpkin Puree - I always buy Heinen's Pure Pumpkin Puree and recommend you buy something that's 100% pure pumpkin. Many canned pumpkins aren't actually pumpkin unless the label confirms it.
- Parmesan cheese - For serving.
First, make the crispy sage. Heat olive oil on medium heat in a large skillet and fry sage leaves for two minutes per side until they're crispy.
You can use butter instead of olive oil if you wish.
Remove the sage from the pan and place on a plate lined with a paper towel. Set aside.
Cook pasta in a large pot of salted water according to package directions or al dente if you prefer. Make sure the water is rapidly boiling before you add the pasta, and always make sure your pasta water is salted appropriately!
When the pasta is finished cooking, reserve one cup of pasta water, then drain. Set the pasta aside.
Melt butter over medium heat in the same skillet you used to make the crispy sage. Add shallot, salt, and pepper, and slowly stir until the butter starts to brown, about 3 to 5 minutes.
When the butter is browned, add the pumpkin puree and stir well. Add pasta water 1 tablespoon at a time until the texture is 'saucy'. I usually end up using the whole cup of water, I love the way it brings the sauce together!
Finish the dish by adding pasta to the skillet. Toss and serve with parmesan cheese and crispy sage leaves.
Recipe Variations and Substitutions
Here are a few variations and substitutions you can use for this recipe:
- Sub White Onion for Shallot: If you have white onion on hand and not shallot, no worries! Just use ½ white onion instead of the shallot. It'll work just fine.
- Pasta - You may use any type of pasta in this recipe. I used ravioli from a local Italian market down the street and it was incredible. But any of your favorite pasta shapes or cheese filled pastas would be great with this sauce.
- Pumpkin Puree - if your store is out of pumpkin puree, you can make it yourself or even used mashed butternut squash.
Here is some kitchen equipment you will need to make this Browned Butter Pumpkin Pasta. You can find all of these products on Amazon.
Large Pot - Every pasta lover needs a large stainless steel pot. This four piece set from Cuisinart has everything you need to make your pasta dreams come true.
Pumpkin Puree - If your grocery store doesn't carry pumpkin puree, buy it on Amazon! They carry Libby's, one of the best 100% pumpkin purees on the market. Check it out here.
Large Skillet - Every home cook needs a large skillet. This 12 in skillet comes with a lid, so it'll be great for making sauces, braising meat, and just about anything else you need to make.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
More Pumpkin Pasta Recipes
Looking for more pumpkin pasta and butternut squash pasta recipes? Check out some of our favorite pasta recipes below!
Pumpkin Cacio e Pepe - If you've never had cacio e pepe before, that needs to change immediately! Cacio e pepe translates to 'cheese and pepper' from Italian, and the ingredients are just that. The added pumpkin puree gives this dish a fall feel and is great twist on an Italian favorite.
Roasted Butternut Squash and Feta Pasta - If you loved the Tiktok baked feta pasta, you'll love this version with butternut squash! This one is really kid friendly and great for feeding a crowd.
Pumpkin Pasta Carbonara - Carbonara is one of my favorite pasta sauces. When done right, it's so simple and so delicious. This recipe adds pumpkin, making it a perfect unexpected side dish for Thanksgiving. Don't forget to add the crispy pancetta, it's so delicious!
Browned Butter Pumpkin Pasta Sauce
- 10-15 sage leaves
- 1 tablespoon olive oil
- 1 lb pasta
- 1 stick unsalted butter
- 1 minced shallot
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup pumpkin puree
- Grated parmesan cheese for serving
- Heat olive oil on medium heat in a large skillet. Fry sage leaves until crispy, about 2 minutes per side. Remove sage from pan and place on a paper towel to drain.
- Cook pasta according to package directions in salted boiling water. Before draining, reserve 1 cup of pasta water. Set pasta aside.
- In a large skillet, melt butter over medium heat. Add shallot, salt, and pepper, and stir butter until it starts to brown, about 3-5 minutes.
- When butter is browned, add pumpkin puree and stir well. Add pasta water 1 tablespoon at a time, until texture is ‘saucy’.
- Add pasta to the sauce, toss, and serve. Serve with parmesan cheese and crispy sage.
- You may use any type of pasta in this recipe. I used ravioli and it was delicious!