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Creamy Fall Harvest Pasta with Easy Sage Butter Recipe

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A creamy, comforting pasta dish featuring roasted butternut squash, crispy sage leaves, and a rich brown butter sauce. Ready in about 30 minutes, it’s perfect for cozy fall dinners.

Ingredients

Scale
  • 2 cups butternut squash, peeled and diced into ½-inch cubes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 12 ounces (340g) dried pasta (fettuccine or pappardelle recommended)
  • 4 tablespoons (½ stick) unsalted butter
  • 10–12 large fresh sage leaves
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) finely grated Parmesan cheese
  • ⅛ teaspoon nutmeg
  • Optional garnish: extra crispy sage leaves, red pepper flakes, balsamic glaze

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss diced butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Set aside.
  3. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside.
  4. In a large skillet or Dutch oven over medium heat, melt the butter. Swirl occasionally until it foams and turns golden brown with a nutty aroma. Immediately add sage leaves; cook for about 30 seconds until crisp. Transfer sage to a paper towel-lined plate.
  5. Reduce heat to low. Add minced garlic to the browned butter and sauté for 30 seconds until fragrant. Slowly pour in heavy cream, whisking continuously. Simmer for 2-3 minutes until slightly thickened.
  6. Remove from heat. Stir in grated Parmesan until melted and smooth. Add nutmeg, salt, and pepper to taste. If sauce is too thick, add a splash of reserved pasta water.
  7. Add cooked pasta and roasted squash to the skillet. Toss gently until evenly coated. Add more pasta water if needed to loosen the sauce.
  8. Serve immediately, topped with crispy sage leaves, extra Parmesan, and black pepper.

Notes

Don’t rush the brown butter—it can burn quickly. Reserve more pasta water than you think you need. Grate your own Parmesan for a smoother sauce. Roast the squash for deeper flavor, but you can sauté it in a pinch. Cook pasta al dente to avoid mushiness.

Nutrition

Keywords: creamy fall harvest pasta, sage butter pasta, butternut squash pasta, easy fall pasta, 30-minute pasta

Find it online: https://goldensimmer.com/creamy-fall-harvest-pasta-with-easy-sage-butter-recipe/