Pumpkin Pasta with Brown Butter and Fresh Sage
There’s something about fall that makes you crave warm, cozy bowls of comfort food, and this pumpkin pasta hits that spot perfectly. It’s rich, silky, and packed with cozy flavors like nutty brown butter and earthy sage, all wrapped around your favorite noodles. The best part? You can have this pumpkin pasta recipe on the table in under 30 minutes, which makes it perfect for busy weeknights when you still want something that tastes like it took hours to make.
Pumpkin often gets pulled into sweet treats like muffins, cookies, and breads, but it works just as well in savory dishes. This creamy pumpkin pasta proves that point beautifully. The homemade pumpkin pasta sauce adds a subtle sweetness, the brown butter brings a deep, toasty flavor, and the fresh sage ties everything together with a slightly peppery bite. It’s a combination that feels fancy but is actually really simple to pull off at home.
WHY YOU’LL LOVE THIS PUMPKIN PASTA RECIPE
- It’s a warm, comforting meal that’s perfect for fall and winter dinners.
- The creamy pumpkin sauce, brown butter, and sage create incredible depth of flavor.
- It’s loaded with good nutrients thanks to the pumpkin, spinach, and fresh herbs.
- It comes together in just 30 minutes, making it ideal for weeknight cooking.
- It’s easy to customize for different diets, including gluten-free and vegan options.
INGREDIENTS NEEDED
- Pasta – rigatoni works great, but any pasta shape you have on hand will do the job.
- Butter – browning it brings out a deep, nutty, caramelized flavor. Salted butter adds a nice flavor boost, though unsalted works too.
- Fresh sage leaves – these add an earthy, slightly peppery taste that pairs beautifully with the brown butter and pumpkin sauce.
- Onion and garlic – these build a savory base for the sauce.
- Unsweetened almond milk – this helps create a creamy pumpkin pasta sauce. Any milk works, just make sure it’s unsweetened.
- Vegetable broth – this adds savory depth to balance the sweetness from the pumpkin and milk. Low sodium broth is best so you can control the saltiness yourself.
- Pumpkin puree – canned or homemade both work well for this pumpkin sauce for pasta. Just double check the can only lists “pureed pumpkin,” not pumpkin pie filling.
- Sea salt and pepper – these bring all the flavors together.
- Parmesan cheese – this adds saltiness and richness. Freshly grated cheese melts much better than the pre-shredded kind.
- Baby spinach – this adds color, nutrients, and a nice fresh contrast to the creamy sauce.
- Pepitas – these shelled pumpkin seeds add crunch, healthy fats, and fiber as a topping.
INSTRUCTIONS
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Once done, drain it and set it aside.
- While the pasta cooks, add the butter and sage leaves to a large saucepan or Dutch oven over medium-low heat. Stir often as the butter melts.
- Once the butter starts to bubble, stir constantly for about 8 to 10 minutes until it turns a deep amber color and gives off a nutty smell. Remove the sage leaves, set them on a plate, and set aside.
- Add the chopped onion to the same pan and cook for 4 to 5 minutes, until soft and fragrant.
- Stir in the garlic and cook for another 1 to 2 minutes, watching closely so it doesn’t burn.
- Slowly pour in the almond milk, vegetable broth, and pumpkin puree to build your pumpkin pasta sauce. Add the salt and pepper, then whisk everything together until smooth.
- Bring the sauce to a gentle simmer, stirring occasionally.
- Add the cooked pasta to the sauce and toss until every piece is well coated.
- Stir in the browned sage leaves, parmesan cheese, and spinach. Keep stirring until the spinach wilts down.
- Serve right away, topped with pepitas, extra parmesan, a few fresh sage leaves, and a crack of black pepper.
HELPFUL TIPS
- Use a low sodium vegetable broth so you can control the saltiness of the final dish.
- Grate your own parmesan instead of buying pre-shredded cheese — it melts much smoother into the sauce.
- Keep stirring while browning the butter so it doesn’t scorch on the bottom of the pan.
- Pull the sage leaves out of the butter as soon as it turns amber, since the butter can burn quickly after that point.
- Add a splash of extra broth or milk if you like a thinner, silkier creamy pumpkin sauce for pasta.
THE BEST TYPE OF PASTA TO USE
Tubular pasta shapes like penne, ziti, or rigatoni work especially well here because their hollow centers trap the sauce inside every bite. That said, this pasta with pumpkin sauce is pretty forgiving. Long noodles like fettuccine or spaghetti also work nicely if that’s what you have in your pantry.
HOW TO BROWN BUTTER
Browning butter sounds fancy, but it’s actually a simple process once you know what to look for.
- Add the butter to a saucepan over medium heat and let it melt.
- Once it starts crackling, whisk or stir constantly so it doesn’t burn.
- Watch as the butter darkens in color and small bubbles form on top.
- Keep stirring until the butter turns a deep amber shade and smells nutty and toasty. This usually takes 8 to 10 minutes total.
- For this recipe, remove the sage leaves as soon as the butter reaches that amber color, then immediately add the onion so the butter doesn’t sit and burn.
SUBSTITUTIONS AND VARIATIONS
- Pumpkin puree: Swap it out for sweet potato puree or butternut squash puree if you prefer, or if pumpkin isn’t available.
- Gluten-free: Use your favorite gluten-free pasta in place of regular pasta. Chickpea-based pastas work particularly well.
- Vegan: Swap in vegan butter and vegan parmesan. Keep in mind vegan butter won’t brown the same way regular butter does, but the dish will still taste delicious.
- Spinach: Kale makes a great substitute if you don’t have spinach on hand.
WHAT TO SERVE WITH PUMPKIN PASTA
This dish is filling enough to stand on its own, but if you want to add extra protein, consider pairing it with:
- Chickpeas
- Tofu
- Grilled or roasted chicken
For a well-rounded meal, you can also serve it alongside a fresh salad or roasted vegetables, such as:
- Roasted sweet potatoes
- Roasted broccoli
- A garlicky kale salad
- A kale and brussels sprout salad
- A roasted butternut squash salad
HOW TO STORE LEFTOVER PUMPKIN PASTA
- Store leftovers in an airtight container in the fridge for up to 5 days.
- To reheat on the stovetop, add the pasta to a saucepan over medium-low heat and stir often to prevent sticking or burning.
- Add a splash of milk or water while reheating to loosen the sauce back to its original creamy texture.
- For a quicker option, you can also reheat leftovers in the microwave in short intervals, stirring in between.
FREQUENTLY ASKED QUESTIONS
CAN I FREEZE PUMPKIN PASTA?
Yes, you can freeze the sauce, although it may separate slightly after thawing. Store it in an airtight container for up to 1 month. Reheat it gently on the stovetop, adding a splash of milk or broth if needed to make the sauce smooth again.
WHAT CAN I USE INSTEAD OF ALMOND MILK IN THE PUMPKIN SAUCE?
You can use any unsweetened milk, such as oat milk, cashew milk, soy milk, or regular dairy milk if you don't need the recipe to be dairy-free.
IS THIS CREAMY PUMPKIN PASTA SAUCE SPICY?
No, this pasta has a mild, savory flavor with a hint of natural sweetness from the pumpkin. If you prefer a little heat, add a pinch of red pepper flakes before serving.
CAN I ADD PROTEIN TO THIS PUMPKIN PASTA RECIPE?
Yes. Cooked chickpeas, crispy tofu, shredded chicken, or even cooked sausage are all great additions. Stir them into the sauce along with the spinach for a more filling meal.
Looking for more tasty vegetarian recipes?
- Easy Baked Falafel
- Baked Feta Pasta
- Green Goddess Salad
- Best Creamy Hummus
- Healthy Pasta Salad
- Baked Cottage Cheese Eggs
Love this recipe? Pin it on Pinterest so you can find it easily next time!
Pumpkin Pasta with Brown Butter and Fresh Sage
Ingredients
- 16 ounces rigatoni or any pasta you like
- ½ cup salted butter
- 12 fresh sage leaves
- ½ yellow onion finely chopped (about 1 cup)
- 3 garlic cloves minced
- 1 cup unsweetened almond milk
- ½ cup low-sodium vegetable broth
- 1 can 15 ounces pumpkin puree
- 1 teaspoon sea salt plus extra if needed
- ½ teaspoon ground black pepper plus more for serving
- ½ cup grated Parmesan cheese with extra for garnish
- 2 to 3 cups fresh baby spinach
Optional Toppings
- Pepitas pumpkin seeds
- Fresh sage leaves
- Extra grated Parmesan cheese
- Freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package until it is tender. Drain the pasta and set it aside.
- While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium-low heat. Add the sage leaves and stir from time to time. As the butter begins to bubble, stir continuously for about 8 to 10 minutes until it develops a rich golden-brown color and a nutty aroma. Carefully remove the crispy sage leaves and place them on a plate for later.
- Add the chopped onion to the browned butter. Cook for about 4 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Mix in the minced garlic and cook for another 1 to 2 minutes, making sure it does not brown.
- Pour in the almond milk and vegetable broth, then add the pumpkin puree, sea salt, and black pepper. Whisk everything together until the sauce is smooth. Let it gently simmer for a few minutes.
- Add the cooked pasta to the pumpkin sauce and stir until every piece of pasta is evenly coated.
- Fold in the reserved sage leaves, grated Parmesan cheese, and fresh spinach. Stir until the cheese has melted and the spinach has softened.
- Serve while warm. If desired, top each serving with pepitas, extra Parmesan cheese, fresh sage leaves, and a sprinkle of cracked black pepper.
Notes
Nutrition
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