Tagliatelle with Brown-Butter Pumpkin Cream Sauce a

Name: Tagliatelle with Brown-Butter Pumpkin Cream Sauce and Fried Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Tagliatelle Or Fettuccine Pasta; 2 Tablespoons Butter; 12 whole Medium Sage Leaves; 1 Tablespoon Extra Virgin Olive Oil; 1/2 whole Medium Onion, Chopped; 1 clove Garlic, Minced; 1 cup Pureed Pumpkin; 1/2 cups Heavy Cream; 1/4 cups Freshly Grated Parmigiano Reggiano, Plus More For Serving; 1 pinch Freshly Grated Nutmeg

Servings: persons

1
Bring a large pot of salted water to a boil.
2
The water should taste like salt water.
3
Add pasta and cook until al dente, stirring occasionally.
4
Drain, reserving 1 cup of pasta water.
5
Set aside.
6
While pasta cooks, melt butter in a large saute pan over medium heat.
7
Add sage and fry about 3 minutes or until crispy, flipping halfway through.
8
Transfer sage to a paper towel-lined plate, reserving browned butter in pan.
9
Add olive oil and onion to pan; season with salt and pepper.
10
Saute 35 minutes or until softened and translucent.
11
Add garlic and saute for 3060 seconds.
12
Transfer mixture to a food processor or blender and puree, adding a few tablespoons of reserved pasta water if needed.
13
Return onion mixture to pan.
14
Stir in pumpkin, cream and cheese; season with salt, pepper and nutmeg.
15
Thin with pasta water, as needed.
16
Add pasta to pan, stir to coat in sauce and heat through, 23 minutes.
17
Taste and adjust seasoning, if needed.
18
Garnish with fried sage, and serve with grated cheese.
19
Enjoy.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces, weight Tagliatelle Or Fettuccine Pasta, 2 Tablespoons Butter, 12 whole Medium Sage Leaves, 1 Tablespoon Extra Virgin Olive Oil, and more.

Yes, Tagliatelle with Brown-Butter Pumpkin Cream Sauce and Fried Sage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tagliatelle with Brown-Butter Pumpkin Cream Sauce and Fried Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions