Sage Brown Butter Pumpkin Pasta Alfredo by @halfbakedharvest
45 min
Medium
4 servings
🧈
90 g
Salted Butter
🌿
15 g
Fresh Sage Leaves
🧄
9 g
Garlic
🌶️
1 pinch
Chili Flakes
🎃
250 ml
Pumpkin Purée
🍎
80 ml
Apple Cider
🥛
500 ml
Whole Milk
🧀
100 g
Parmesan
🧀
50 g
Gouda Cheese
🌰
1.3 g
Nutmeg
🧂
1 pinch
Kosher Salt
🧂
1 pinch
Black Pepper
🍝
450 g
Fettuccine
Preparation Steps
Step 1/7
Melt butter in a pan
Step 2/7
Add sage, garlic and chili flakes
Step 3/7
Add pumpkin purée and apple cider
Step 4/7
Add milk and cheeses
Step 5/7
Season with nutmeg, salt and pepper
Step 6/7
Cook pasta
Step 7/7
Mix pasta with sauce
Composition
Ingredients
Types
Dairy, Herbs, Vegetables, Spices, Fruits, Grains
Ingredients
salted butter, fresh sage leaves, garlic, chili flakes, pumpkin purée, apple cider, whole milk, parmesan, gouda cheese, nutmeg, kosher salt, black pepper, fettuccine
Allergens
Dairy, Gluten
Dietetics
Dietary regimen
Vegetarian
Calories
600 kcal
Macro nutrients
Protein: 20g, Carbohydrates: 80g, Fat: 30g
Nutritional Information
Minerals
Sodium: 500mg, Potassium: 300mg
Vitamins
Vitamin A: 5000IU, Vitamin C: 10mg
Preparation
Time Information
Preparation
15 minutes
Cooking
30 minutes
Overall
45 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
pot, pan, grater, knife, spoon
Appliances
stove
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
Original Creator
@halfbakedharvest
Origin
Cuisine
American
Geographic
to inform
Various
Aspect
Texture
Creamy, Soft
Flavors
Savory, Sweet, Spicy
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours (Covered), fridge : 3 days (Covered), freezer : 1 month (In airtight container)