As soon as autumn arrives, pumpkin becomes the star ingredient in everything from lattes to pies. But one of the most delicious ways to enjoy it is in a cozy pasta dish. This Browned Butter Pumpkin Pasta Recipe takes your average pumpkin pasta to the next level by adding rich, nutty browned butter to the creamy pumpkin sauce.
It’s decadent yet simple, perfect for when you want a comforting dinner with a gourmet touch. The combination of velvety pumpkin, earthy spices, and the toasty flavor of browned butter creates a dish that feels like it came straight out of a fine dining restaurant—but you can make it at home in less than 30 minutes.
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Why make this Browned Butter Pumpkin Pasta Recipe?
Pumpkin pasta on its own is already creamy and comforting. But when you add browned butter, everything changes. The butter takes on a nutty, caramel-like depth of flavor that perfectly balances the sweetness of pumpkin.
Here’s why this recipe is worth making:
- Rich & flavorful: Browned butter elevates the sauce with a unique depth of flavor.
- Quick & easy: Ready in under 30 minutes with minimal ingredients.
- Perfect for fall: Showcases pumpkin in a savory way that feels cozy and seasonal.
- Crowd-pleaser: Ideal for family dinners or impressing guests at a fall gathering.
Why will you love this Browned Butter Pumpkin Pasta Recipe?
- Creamy, nutty, and savory all in one.
- Uses pantry staples plus one seasonal favorite: pumpkin.
- Customizable for both vegetarians and meat lovers.
- Looks elegant but is surprisingly simple to prepare.
- Makes the perfect comfort food for chilly nights.
How to make Browned Butter Pumpkin Pasta Recipe
Ingredients:
- 12 oz pasta (rigatoni, penne, or fettuccine work best)
- 1 cup pumpkin purée (canned or homemade)
- ½ cup heavy cream (or half-and-half for lighter option)
- ½ cup grated Parmesan cheese (plus more for serving)
- 6 tbsp unsalted butter
- 3 garlic cloves, minced
- ½ tsp ground nutmeg
- ½ tsp smoked paprika or chili flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
- Fresh sage leaves or parsley, chopped, for garnish
Directions:
- Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
- In a large skillet, melt butter over medium heat. Cook until the butter turns golden brown and smells nutty (about 4–5 minutes). Watch carefully to prevent burning.
- Add garlic and sage leaves to the browned butter and cook for 1 minute until fragrant. Remove sage if crispy, and set aside for garnish.
- Stir in pumpkin purée and cook for 2 minutes to deepen flavor.
- Pour in cream and whisk until smooth. Season with nutmeg, paprika, salt, and pepper.
- Stir in Parmesan cheese until melted and creamy. Adjust consistency with pasta water if needed.
- Toss in pasta until coated in sauce.
- Garnish with crispy sage, extra Parmesan, and freshly cracked black pepper. Serve warm.
How to serve Browned Butter Pumpkin Pasta Recipe?
This dish is rich and satisfying on its own, but you can serve it with:
- Garlic bread or focaccia.
- A crisp green salad with lemon vinaigrette.
- Roasted vegetables like Brussels sprouts or asparagus.
- A glass of dry white wine or sparkling cider.
For a heartier version, add roasted chicken, shrimp, or Italian sausage on the side—or mix directly into the pasta.
The Best Way To Store Browned Butter Pumpkin Pasta Recipe
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm on the stovetop with a splash of cream or pasta water to refresh the sauce.
- Freezer: Freeze the pumpkin sauce (without pasta) for up to 2 months. Defrost overnight and toss with freshly cooked pasta.
Tips to Make Browned Butter Pumpkin Pasta Recipe
- Watch the butter closely—browned butter can burn quickly if left unattended.
- Use fresh Parmesan for the best creamy melt.
- Add a splash of pasta water if the sauce feels too thick.
- For an elegant touch, garnish with crispy sage leaves.
- Use a wide skillet to brown the butter evenly.
Nutritional Benefits :
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 55 g |
| Protein | 14 g |
| Fat | 20 g |
| Fiber | 6 g |
| Vitamin A | 190% DV |
| Vitamin C | 18% DV |
| Calcium | 20% DV |
| Iron | 12% DV |
Variation
- Vegan Version: Use vegan butter and plant-based cream. Substitute Parmesan with nutritional yeast.
- Spicy Pumpkin Pasta: Add red pepper flakes or cayenne for heat.
- Nutty Twist: Stir in toasted walnuts or pecans for extra crunch.
- Protein-packed: Add shredded chicken, ground turkey, or sautéed mushrooms.
Browned Butter Pumpkin Pasta
Equipment
- large skillet
- pasta pot
- strainer
- Whisk
- wooden spoon or spatula
- knife for chopping garlic and herbs
- measuring cups
Ingredients
- 12 oz pasta (rigatoni, penne, or fettuccine)
- 1 cup pumpkin purée (canned or homemade)
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 6 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 tsp ground nutmeg
- 1/2 tsp smoked paprika or chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh sage leaves or parsley, chopped, for garnish
Instructions
- Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
- In a large skillet, melt butter over medium heat. Cook until golden brown and fragrant (about 4–5 minutes). Watch carefully.
- Add garlic and sage leaves to the browned butter. Sauté for 1 minute. Remove crispy sage and set aside for garnish.
- Stir in pumpkin purée and cook for 2 minutes to deepen the flavor.
- Pour in cream and whisk until smooth. Season with nutmeg, paprika, salt, and pepper.
- Stir in Parmesan cheese until melted and creamy. Add pasta water if needed to adjust consistency.
- Toss cooked pasta into the sauce until evenly coated.
- Garnish with crispy sage, more Parmesan, and black pepper. Serve warm.
Notes
Nutrition
FAQs
1. What does browned butter taste like?
Browned butter has a rich, nutty flavor with caramel-like undertones. It adds depth and complexity to the pumpkin sauce.
2. Can I make this recipe without cream?
Yes! Substitute with oat milk, coconut milk, or cashew cream for a lighter version.
3. Can I use fresh pumpkin instead of canned?
Absolutely—just roast fresh pumpkin until soft, mash, and blend until smooth.
4. How do I know when butter is browned?
The butter will turn golden brown, foam slightly, and give off a nutty aroma. Stir constantly to prevent burning.
Conclusion
This Browned Butter Pumpkin Pasta Recipe is the perfect fall comfort dish—rich, cozy, and bursting with flavor. The nutty depth of browned butter combined with creamy pumpkin creates a pasta sauce that feels indulgent yet approachable.
Whether you’re making it for a weeknight family dinner or a festive holiday gathering, this recipe is guaranteed to impress. With simple ingredients, quick cooking time, and gourmet taste, it’s a must-try for pumpkin lovers.