There’s something magical about autumn flavors, don’t you think? When the leaves begin to turn and the air grows crisp, all I can think of is rich, comforting dishes that warm both the belly and the soul. This Brown Butter and Sage Pumpkin Pasta has quickly become one of my all-time favorites. It’s a dish that celebrates the season while being both simple and indulgent. Plus, it has that perfect balance of nutty flavor, creamy richness, and a touch of herbal earthiness that just hits the spot.
Why You’ll Love This Recipe
Picture this: a cozy evening at home, the smell of roasted garlic and sage wafting through your kitchen, making your heart feel just as warm as your stomach will soon be. The addition of pumpkin adds a lovely creaminess without being overly heavy, and don’t even get me started on the aroma of brown butter—like a warm hug from Mother Nature herself!
What sets this pasta apart is its combination of textures and tastes. The crispy sage leaves contrast beautifully with the tender cheese tortellini, while the roasted garlic brings a sweetness that perfectly rounds out the dish. It’s a hearty meal, but it also feels elevated enough for a special occasion. Plus, it comes together in under an hour, making it an ideal weeknight dinner choice!
Gather These Ingredients
Let’s chat about what you’ll need to pull this culinary masterpiece together.
- 1 head garlic: We’re going to roast this. It becomes soft and sweet, with that mellow flavor that elevates any dish.
- 2 teaspoons olive oil: Just a drizzle for the garlic, plus a bit more for tossing the tortellini.
- 20-ounce bag refrigerated cheese tortellini: The star of our dish! You can opt for a different pasta if you prefer—just keep in mind the cooking time.
- 1/2 cup pasta water: This starchy liquid is liquid gold. It will help your sauce cling beautifully to the pasta.
- 8 tablespoons butter: Yes, you read that right. Brown it for that nutty goodness!
- 20 fresh sage leaves: Fresh herbs take this dish to the next level. But if you can’t find fresh, a sprinkle of dried will do in a pinch.
- 1/2 teaspoon rubbed sage: Adds depth and a rounded flavor.
- 15-ounce can pumpkin puree: Make sure it’s pure pumpkin, not pie filling! This is where the creaminess comes from.
- 3/4 cup half and half: If you want a lighter option, feel free to swap in whole milk.
- 1/2 cup shredded Parmesan cheese: A sprinkle on top for serving can make all the difference.
- Kosher salt and fresh cracked pepper: Essential for seasoning—don’t skimp!
How This Recipe Comes Together
Ready to dive in? Here’s how to create this delight.
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Preheat your oven to 350 degrees. Slice the head of garlic in half and place it on a piece of foil. Drizzle it with olive oil and season with a generous pinch of Kosher salt. Wrap the foil around the garlic, sealing it in a little pocket.
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Roast the garlic in the oven for about an hour, or until it’s golden brown and soft to the touch. Let it cool slightly, then use your fingers to squeeze out the sweet, caramelized cloves and mash them with a fork.
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Cook the cheese tortellini according to the package instructions in a big pot of salted boiling water. Once cooked, drain it and toss with a splash of olive oil to keep it from sticking together.
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In a large sauté pan, melt the butter over medium heat. Let it simmer for about 5 minutes, stirring occasionally, until it becomes a dark golden brown and gives off a nutty aroma. This is where the magic happens!
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Toss in the fresh sage leaves and let them crisp up in the butter for another 5 minutes. Once they’re nice and crunchy, remove them from the pan and set aside.
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Now, return your heat to medium-low and add the roasted garlic and rubbed sage. Let that cook for about 30 seconds; trust me, you’ll want to inhale deeply!
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Next, stir in the pumpkin puree and half-and-half with a couple of pinches of salt and pepper. Mix it until it’s smooth and well-combined.
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Add the Parmesan cheese and stir until it melts into a creamy sauce. Then fold in the tortellini and let it heat through for a minute or two.
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Give it a good taste and adjust the seasoning if necessary.
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Serve hot, garnished with crispy sage leaves and a sprinkle of extra Parmesan. Enjoy every last bite!
What to Serve It With
Now that you have your Brown Butter and Sage Pumpkin Pasta ready, let’s talk about the best way to enjoy it. A fresh green salad topped with a light vinaigrette pairs wonderfully, cutting through the richness of the pasta. You could also serve it alongside some crusty bread to soak up all that delicious sauce. A glass of crisp white wine would be a perfect companion too—think Chardonnay or Sauvignon Blanc.
Keeping Leftovers Fresh
If you’re lucky enough to have leftovers—and trust me, friends will be asking for a second helping!—let them cool completely before transferring them to an airtight container. You can store the pasta in the fridge for about 3-4 days. To reheat, add a splash of half-and-half or pasta water to help loosen up the sauce, and warm it gently in a pan over medium heat.
Helpful Cooking Tips
- Roast your garlic ahead of time or make a double batch to keep in the fridge for future meals. It’s a flavor booster you’ll want on hand!
- Don’t skip on toasting your butter—browning it is key for depth of flavor.
- If making this vegan, substitute the butter with a plant-based alternative and use cashew cream or non-dairy milk instead of half-and-half.
- Fresh sage is truly best here, but if you need to use dried, remember that less is more—substitute about 1 teaspoon of dried for the fresh.
Creative Twists
Feeling adventurous? You could try swapping in different cheeses for the tortellini, such as ricotta or mushroom-filled alternatives. Want a bit of a kick? Toss in some red pepper flakes right before serving for a subtle heat that complements the sweetness of the pumpkin.
This dish is also a canvas for additional veggies. How about sautéed spinach or roasted Brussels sprouts tossed in for a pop of color and nutrition?
Common Questions
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What should I do if I can’t find fresh sage?
You can use dried sage—just remember that dried herbs are more potent, so cut back to about a teaspoon. -
Can I make this ahead of time?
Absolutely! Just prepare the sauce and cook the pasta separately. Combine before serving. -
Is this dish gluten-free?
If you use gluten-free tortellini, then yes! Just be mindful of cross-contamination if you’re sensitive. -
What’s a good vegetarian protein to add?
Consider tossing in some sautéed mushrooms or even chickpeas for added texture and protein. -
How much time do I need for prep and cook?
You’re looking at about 15 minutes of prep and 30-40 minutes of cooking time. Perfect for a weeknight!
While savoring every spoonful, consider the comforting qualities of this dish. It’s rich in flavors and nutrients, making it not just a great meal but perfect for chilly evenings. So, gather your ingredients, and get cooking! I can’t wait to hear how it turns out—feel free to share your twists and ideas in the comments!
Brown Butter and Sage Pumpkin Pasta
Description
This Brown Butter and Sage Pumpkin Pasta brings together rich, nutty brown butter, sweet roasted garlic, and creamy pumpkin puree for a cozy and indulgent meal.Ingredients
Main Ingredients
Instructions
Preheat and Roast Garlic
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Preheat the Oven
Preheat your oven to 350 degrees. Slice the head of garlic in half and place it on a piece of foil. Drizzle it with olive oil and season with a generous pinch of Kosher salt. Wrap the foil around the garlic, sealing it in a little pocket. -
Roast the Garlic
Roast the garlic in the oven for about an hour, or until it’s golden brown and soft to the touch. Let it cool slightly, then use your fingers to squeeze out the sweet, caramelized cloves and mash them with a fork.
Cook Tortellini and Make Sauce
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Cook the Tortellini
Cook the cheese tortellini according to the package instructions in a big pot of salted boiling water. Once cooked, drain and toss with a splash of olive oil. -
Brown the Butter
In a large sauté pan, melt the butter over medium heat. Let it simmer for about 5 minutes, stirring occasionally, until it becomes a dark golden brown. -
Crisp the Sage
Toss in the fresh sage leaves and let them crisp up in the butter for another 5 minutes. Remove them from the pan and set aside. -
Combine Ingredients
Return your heat to medium-low and add the roasted garlic and rubbed sage. Cook for 30 seconds, then stir in the pumpkin puree and half-and-half with salt and pepper. Mix until smooth. -
Finish the Sauce
Add the Parmesan cheese and stir until it melts into a creamy sauce. Then fold in the tortellini and let it heat through for a minute or two. -
Serve
Serve hot, garnished with crispy sage leaves and a sprinkle of extra Parmesan.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 45g70%
- Saturated Fat 25g125%
- Trans Fat 0g
- Cholesterol 80mg27%
- Sodium 450mg19%
- Potassium 550mg16%
- Total Carbohydrate 40g14%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 20g40%
- Vitamin A 300 IU
- Vitamin C 8 mg
- Calcium 250 mg
- Iron 2 mg
- Vitamin D 0 IU
- Vitamin E 2 IU
- Vitamin K 5 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 60 mcg
- Vitamin B12 1 mcg
- Phosphorus 200 mg
- Magnesium 30 mg
- Zinc 2 mg
- Copper 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
