Brown Butter Pumpkin Alfredo with Sage Breadcrumbs

Pumpkin-y Pasta

This brown butter pumpkin alfredo with sage breadcrumbs is a delicious autumnal pasta dish! The pumpkin alfredo sauce is started with browning some butter, giving it a subtly nutty flavor. It’s then built out with fresh sage, garlic, and pumpkin puree for an aromatic level. It’s then finished up with some milk, cream, gouda, and parmesan to make a rich, creamy sauce. It’s then topped with salty, toasty, sage breadcrumbs for a crunchy, herby bite with every noodle. It’s a must add to your weeknight dinner rotation or as a pasta course for a big weekend meal.

The Supplies

Ingredients

To make this brown butter pumpkin alfredo with sage breadcrumbs, you’ll need the following ingredients:

• Unsalted butter
• Breadcrumbs
• Fresh sage
• Flaky sea salt
• Garlic cloves
• Pumpkin puree
• Whole milk
• Heavy cream
• Grated parmesan cheese
• Shredded gouda cheese
• Kosher salt and pepper
• Fettuccine noodles 

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this brown butter pumpkin alfredo with sage breadcrumbs, you’ll need the following pieces of equipment:

• Large pot for boiling pasta
• Large frying pan with high sides
• Wooden spoon or spatula
• Cutting board and knife
• Measuring spoons
• Liquid measuring cup
• Cheese grater
• Colander

Frequent Recipe Questions

Can I make this pumpkin alfredo in advance?

• A: This recipe is best enjoyed right after making it when the pumpkin alfredo sauce is fresh.

Is it ok to substitute dried sage for the fresh?

• A: I do not recommend substituting the sage for dried in this recipe. It will have an impact on the final flavor of the dish.

Can I use another kind of milk, such as skim milk?

• Whole milk will work best for this recipe. Another kind of milk will impact the consistency and flavor of the sauce.

Recipe Tips

When you make this brown butter pumpkin alfredo with sage breadcrumbs, here are a few tips to make sure it turns out delicious:

• This recipe moves fast and I strongly encourage that all of the ingredients are prepared and measured before you begin. That way you can grab exactly what you need when you need it, without worrying about your alfredo sauce burning.
• Grating the cheese yourself takes time, but is worth it in the end. You can pick a higher quality cheese, if desired. Plus freshly grated cheese will melt faster and smoother into the sauce.

Recipe Details

Toast the Sage Bread Crumbs

To get this recipe started, first measure all of the ingredients and organize them on your counter. Set out a large pot of water to boil the pasta in, a colander, and a large frying pan with heavy sides. In the frying pan, melt the butter for the breadcrumbs over medium heat. Add the chopped sage to the melted butter and stir to incorporate. Let the sage fry in the butter for about 30 seconds, until it’s very fragrant, and then sprinkle in the breadcrumbs. Stir to coat the breadcrumbs in the sage butter. Let the breadcrumbs toast in the frying pan, stirring often, until they turn golden in color.

Take the frying pan off of the heat and sprinkle a pinch of flaky salt over the top of the toasted breadcrumbs. Spoon the breadcrumbs into a bowl and set them aside while you make the pumpkin alfredo sauce.

Make the Brown Butter Pumpkin Alfredo Sauce

Before starting the pumpkin alfredo sauce, put the dried pasta into the boiling water to cook. Boil the pasta for one minute less than the package instructions, as it will finish cooking in the sauce. Reserve a cup of the pasta water and then drain the noodles into a colander once it’s ready. 

To a clean pan, add a knob of butter to start the pumpkin alfredo sauce and set the pan over medium heat. Melt the butter, stirring occasionally, until it bubbles and browns. Once the butter is lightly browned, add the minced garlic and chopped fresh sage.

Mix the pumpkin puree into the butter and aromatics in the frying pan using a whisk. Turn the heat under the sauce to low and pour the whole milk and heavy cream. Season the sauce with a pinch of salt and pepper and then whisk to blend everything together. 

Finish the Pumpkin Alfredo and Serve

To finish the sauce, add grated parmesan cheese and shredded gouda to the pumpkin alfredo sauce. Stir to melt the cheese into the sauce and then add the drained noodles and a splash of the reserved water to the sauce. Toss to coat the noodles in the pumpkin alfredo. Let the noodles cook in the pumpkin alfredo for another minute to absorb the sauce. Taste the sauce and add a pinch of salt and freshly ground black pepper, if you think it needs it. If the sauce looks too thick, add more reserved pasta water a tablespoon at a time until it’s smooth.

Serve the noodles with a big handful of the sage breadcrumbs on top. Enjoy on it’s own for a rich dinner or as the pasta course before a serving of Skillet Pork Chops with Sauteed Apples and Shallots. 

If you make this brown butter pumpkin alfredo with sage breadcrumbs, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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