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Pumpkin Pasta with Brown Butter

Pumpkin Pasta with Brown Butter

Creamy Pumpkin Pasta with Brown Butter combines pumpkin puree, Parmesan cheese, and nutty brown butter for an easy and comforting fall dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 12 ounces rigatoni pasta
  • 4 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/4 cup reserved pasta water
  • Fresh sage leaves for garnish
  • Extra Parmesan cheese for serving

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook the rigatoni according to package directions until al dente.
  3. Reserve 1/4 cup of pasta water and drain the pasta.
  4. Meanwhile, melt the butter in a large skillet over medium heat.
  5. Cook the butter for 3 to 5 minutes, stirring frequently, until golden brown and nutty.
  6. Add the garlic and cook for 30 seconds.
  7. Stir in the pumpkin puree, heavy cream, salt, pepper, nutmeg, sage, and red pepper flakes.
  8. Cook for 3 to 4 minutes until smooth and heated through.
  9. Add the Parmesan cheese and stir until melted.
  10. Mix in the cooked pasta and toss until coated.
  11. Add reserved pasta water as needed to loosen the sauce.
  12. Garnish with fried sage leaves and additional Parmesan cheese.
  13. Serve immediately.

Notes

  • Watch the butter carefully to avoid burning.
  • Use pure pumpkin puree, not pumpkin pie filling.
  • Freshly grated Parmesan melts best.
  • Reserve pasta water before draining.
  • The sauce thickens as it sits.