Pumpkin Brown Butter Pasta
Craving a cozy and comforting meal? Look no further than this creamy pumpkin brown butter pasta. With its rich, velvety sauce and nutty brown butter flavor, this dish is the perfect way to celebrate the fall season.
The secret to this pasta’s deliciousness lies in the combination of pumpkin puree and brown butter. The pumpkin adds a touch of sweetness and a vibrant orange hue, while the brown butter provides a nutty, caramelized flavor. The result is a harmonious blend of flavors that will leave you wanting more.
To make this dish, simply cook your favorite pasta, such as fettuccine or tagliatelle, until al dente. While the pasta is cooking, melt butter in a skillet until it turns a golden brown color. Stir in pumpkin puree, Parmesan cheese, and a pinch of red pepper flakes for a bit of heat (optional). Once the pasta is cooked, toss it in the creamy sauce and serve immediately.
This pumpkin brown butter pasta is a hearty and satisfying meal that is perfect for a weeknight dinner or a special occasion. So gather your ingredients, put on your favorite fall playlist, and get ready to indulge in this delicious and comforting dish.
Questions I often get asked about this recipe:
What kind of pasta is best for this recipe?
Fettuccine or tagliatelle are good options, but you can use any type of pasta you prefer.
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works just fine for this recipe.
Can I make this recipe vegetarian or vegan?
Yes, to make it vegetarian, simply use vegetarian Parmesan cheese. To make it vegan, omit the Parmesan cheese altogether and use a vegan alternative.
How can I make this recipe spicier?
Add more red pepper flakes or a pinch of cayenne pepper to the sauce.
Can I freeze this pasta?
Yes, you can freeze leftover pasta for later. Reheat it in a skillet over medium heat.
What you need to make Pumpkin Brown Butter Pasta:
1 pound dried pasta (like fettuccine or tagliatelle)
1/2 cup unsalted butter
1 cup pumpkin puree
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
How to make it:
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Make the sauce: In a large skillet over medium heat, melt the butter. Cook until the butter turns a golden brown color and begins to release a nutty aroma.
Add the pumpkin: Stir in the pumpkin puree, red pepper flakes, salt, and pepper. Cook for 2-3 minutes, or until the sauce is heated through.
Combine with pasta: Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add some of the reserved pasta water to thin it out.
Serve: Serve immediately, topped with grated Parmesan cheese.
Tips:
Don’t overcook the pasta. Al dente pasta will hold up better in the sauce and prevent it from becoming mushy.
Taste and adjust. Add more or less pumpkin puree, Parmesan cheese, or red pepper flakes to suit your taste preferences.
Save some pasta water. If the sauce is too thick, add a splash of pasta water to thin it out.
Latest Reviews:
Absolutely delicious! The creamy pumpkin sauce and nutty brown butter were a perfect combination. The pasta was cooked to perfection. Highly recommend! Henry P.
Comfort food at its finest. This recipe was so easy to follow and the flavors were amazing. I’ll definitely be making this again. Leo T.
A new favorite pasta dish. The pumpkin puree added a nice sweetness to the sauce, and the brown butter gave it a rich, nutty flavor. This is a must-try recipe for fall. Olivia C.
Printable Recipe:
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Pumpkin Brown Butter Pasta
Pumpkin Brown Butter Pasta
Ingredients
- 1 pound dried pasta (like fettuccine or tagliatelle)
- 1/2 cup unsalted butter
- 1 cup pumpkin puree
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- Make the sauce: In a large skillet over medium heat, melt the butter. Cook until the butter turns a golden brown color and begins to release a nutty aroma.
- Add the pumpkin: Stir in the pumpkin puree, red pepper flakes, salt, and pepper. Cook for 2-3 minutes, or until the sauce is heated through.
- Combine with pasta: Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add some of the reserved pasta water to thin it out.
- Serve: Serve immediately, topped with grated Parmesan cheese.
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