You Need to Try This Easy Pumpkin Alfredo with Butter and Sage
This pumpkin-stuffed pasta recipe only takes seven ingredients (and 15 minutes), and it will give you everything you want out of dinner when it’s cold outside. To make it, you melt butter in a pan over medium-high heat, then add chopped garlic and sage. Sauté the garlic and sage for a few minutes until they’re nice and fragrant and the garlic starts to turn golden-brown. If you want to up the fanciness quotient a bit, add some whole sage leaves to the butter in this stage to fry them up with the rest of the ingredients. Then carefully remove the fried sage leaves from the pan and set them aside to use as a garnish later.
To the pan of butter, garlic, and chopped sage, add puréed pumpkin, heavy cream, and freshly grated Parmesan cheese. Stir it all and let it come to a simmer. The Parmesan will melt into the sauce and it will get nice and thick and creamy.
Cook your favorite pasta according to the package instructions. When it’s finished cooking to a nice al dente texture, reserve some of the pasta water, then drain the rest and fold the pasta into the sauce. If you need to thin out the sauce at all, use a bit of the pasta water to do so.
Serve the pasta garnished with more Parmesan cheese, fresh cracked pepper, and fried sage leaves. It will taste rich, indulgent, and restaurant-level fancy, even though it only takes about 15 minutes to make and is even easier to clean up than it was to make.
Get the recipe: Easy Pumpkin Alfredo from The Toasted Pine Nut
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