Sage Brown Butter Pumpkin Pasta Alfredo by @halfbakedharvest

35 min

4 servings

🧈

85 g

Salted butter

🌿

10 g

Fresh sage leaves

🌿

1 g

Sage

🧄

9 g

Garlic

🌶️

0.5 g

Chili flakes

🎃

250 g

Pumpkin purée

🍎

80 ml

Apple cider

🥛

480 ml

Whole milk

🧀

100 g

Parmesan

🧀

57 g

Gouda cheese

🫙

0.5 g

Nutmeg

🧂

3 g

Kosher salt

⚫

0.5 g

Black pepper

🍝

450 g

Fettuccine

🥓

Crispy prosciutto

  1. Boil
    • kosher salt

    Bring a large pot of salted water to a boil.

  2. Cook
    • fettuccine

    Cook the fettuccine until al dente according to package directions.

  3. Drain
    • fettuccine

    Reserve 1 cup of pasta water, then drain the fettuccine.

  4. Melt
    • salted butter

    Melt the salted butter in a large skillet over medium heat.

  5. Fry
    • fresh sage leaves
    • Salted butter

    Fry the fresh sage leaves in the butter until crisp, then transfer them aside.

  6. Cook
    • garlic
    • fresh sage
    • Salted butter

    Cook the chopped garlic and chopped fresh sage in the brown butter for 1 minute.

  7. Stir
    • chili flakes
    • pumpkin purée

    Stir in the chili flakes and pumpkin purée until smooth.

  8. Pour
    • apple cider
    • whole milk

    Pour in the apple cider and whole milk, then simmer for 3 to 5 minutes.

  9. Whisk
    • Parmesan cheese
    • Gouda cheese

    Whisk in the Parmesan cheese and Gouda cheese until melted.

  10. Season
    • ground nutmeg

    Season the sauce with ground nutmeg, kosher salt, and black pepper.

  11. Toss
    • fettuccine
    • Pumpkin purée

    Toss the drained fettuccine with the pumpkin Alfredo sauce until coated.

  12. Divide
    • fettuccine

    Loosen the sauce with reserved pasta water if needed, then divide among 6 bowls.

  13. Top
    • fresh sage leaves
    • salted butter

    Top each serving with crispy sage leaves and extra brown butter from the skillet.

Sage Brown Butter Pumpkin Pasta Alfredo by @halfbakedharvest

35 min

4 servings

🧈

85 g

Salted butter

🌿

10 g

Fresh sage leaves

🌿

1 g

Sage

🧄

9 g

Garlic

🌶️

0.5 g

Chili flakes

🎃

250 g

Pumpkin purée

🍎

80 ml

Apple cider

🥛

480 ml

Whole milk

🧀

100 g

Parmesan

🧀

57 g

Gouda cheese

🫙

0.5 g

Nutmeg

🧂

3 g

Kosher salt

⚫

0.5 g

Black pepper

🍝

450 g

Fettuccine

🥓

Crispy prosciutto

Preparation Steps

  1. Step 1/13

    Bring a large pot of salted water to a boil.

    🧂kosher salt
    🍲large pot

  2. Step 2/13

    Cook the fettuccine until al dente according to package directions.

    🍝fettuccine
    🍲large pot

  3. Step 3/13

    Reserve 1 cup of pasta water, then drain the fettuccine.

    🍝fettuccine
    🍲large pot
    🧺colander

  4. Step 4/13

    Melt the salted butter in a large skillet over medium heat.

    🧈salted butter
    🍳large skillet
    🥄wooden spoon

  5. Step 5/13

    Fry the fresh sage leaves in the butter until crisp, then transfer them aside.

    🌿fresh sage leaves
    🍳large skillet
    🥄wooden spoon

  6. Step 6/13

    Cook the chopped garlic and chopped fresh sage in the brown butter for 1 minute.

    🧄garlic
    🌿fresh sage
    🍳large skillet
    🥄wooden spoon

  7. Step 7/13

    Stir in the chili flakes and pumpkin purée until smooth.

    🌶️chili flakes
    🎃pumpkin purée
    🍳large skillet
    🥄wooden spoon

  8. Step 8/13

    Pour in the apple cider and whole milk, then simmer for 3 to 5 minutes.

    🍎apple cider
    🥛whole milk
    🍳large skillet
    🥄wooden spoon
    🥄measuring cups

  9. Step 9/13

    Whisk in the Parmesan cheese and Gouda cheese until melted.

    🧀Parmesan cheese
    🧀Gouda cheese
    🍳large skillet
    🥄wooden spoon
    🧀cheese grater

  10. Step 10/13

    Season the sauce with ground nutmeg, kosher salt, and black pepper.

    🫙ground nutmeg
    🧂kosher salt
    ⚫black pepper
    🍳large skillet
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/13

    Toss the drained fettuccine with the pumpkin Alfredo sauce until coated.

    🍝fettuccine
    🍳large skillet
    🥄wooden spoon

  12. Step 12/13

    Loosen the sauce with reserved pasta water if needed, then divide among 6 bowls.

    🍝fettuccine
    🍳large skillet
    🥄wooden spoon

  13. Step 13/13

    Top each serving with crispy sage leaves and extra brown butter from the skillet.

    🌿fresh sage leaves
    🧈salted butter
    🍳large skillet
    🥄wooden spoon

Composition

Ingredients

Types

Dairy, Herbs, Vegetables, Spices, Beverages, Seasonings, Grains

Ingredients

Salted butter, Fresh sage leaves, Sage, Garlic, Chili flakes, Pumpkin purée, Apple cider, Whole milk, Parmesan, Gouda cheese, Nutmeg, Kosher salt, Black pepper, Fettuccine, Crispy prosciutto

Notes

Fresh sage leaves (for frying crispy in the brown butter), Sage (chopped), Garlic (chopped), Chili flakes (amount not given), Pumpkin purée (canned pumpkin), Whole milk (referred to as cream in the voice-over), Parmesan (grated), Gouda cheese (the extra cheese mentioned in the voice-over, shredded), Kosher salt (to taste, amount not given), Black pepper (to taste, amount not given), Fettuccine (or similar cut of pasta), Crispy prosciutto (mentioned in the voice-over as crispy prosciutto leaves used to serve, not in the written ingredient list)

Allergens

Milk, Gluten, Wheat

Dietetics

Dietary regimen

to inform

Calories

545 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 65g, Fat: 22g, Saturated fat: 13g, Fiber: 4g, Sugar: 9g

Nutritional Information

Minerals

Calcium: 330mg, Sodium: 510mg, Potassium: 390mg, Iron: 2.4mg

Vitamins

Vitamin A: 530mcg RAE, Vitamin C: 5mg, Vitamin D: 1.3mcg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large pot, large skillet, colander, wooden spoon, chef's knife, cutting board, measuring cups, measuring spoons, cheese grater

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Autumn dinner, Weeknight dinner, Thanksgiving, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Silky, Tender, Crispy

Flavors

Buttery, Savory, Cheesy, Nutty, Sweet, Herbal, Mildly spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat gently with milk or water), freezer : 30 days (Freeze in an airtight container,Thaw overnight in the fridge,Sauce texture may separate slightly when reheated)