Brown Butter and Sage Pumpkin Pasta

This creamy pumpkin pasta is a cozy fall favorite made with cheese tortellini, roasted garlic, and crispy sage. It comes together in under 30 minutes (aside from roasting the garlic), making it an easy, elegant meal for a weeknight or dinner party alike.

Easy Pumpkin Pasta Recipe

• Easy to make with simple, wholesome ingredients and minimal prep time.
• Rich, creamy, and full of cozy autumn flavor from the pumpkin, sage, and brown butter.

Ingredients for Pumpkin Pasta

• Cheese Tortellini: The soft, cheesy filling pairs perfectly with the creamy pumpkin sauce. I like to use fresh, refrigerated tortellini (or ravioli) because of its delicious flavor and quick cooking time.
• Garlic: Roasted garlic adds a mellow sweetness that balances the earthy pumpkin. If you’re short on time, use 1 teaspoon of garlic powder instead.
• Butter: The base of the brown butter sauce that gives a nutty, rich flavor. Salted or unsalted work!
• Fresh Sage Leaves: Fried in brown butter for an aromatic, crispy garnish. Use extra rubbed sage if you can’t find fresh.
• Rubbed Sage: Deepens the herby flavor and complements the roasted garlic and pumpkin.
• Pumpkin Puree: The star of the dish! Be sure to use pure pumpkin, not pumpkin pie filling. Butternut squash puree can also work well.
• Half And Half: Creates a rich, creamy texture without being too heavy. Substitute with heavy cream or whole milk if preferred.
• Parmesan Cheese: Adds savory saltiness and thickens the sauce. Romano or Asiago would work as well.

How to Make Pumpkin Pasta

Roast the Garlic: Slice a head of garlic in half, drizzle with oil, and season with Kosher salt. Crumple foil around the garlic, sealing it inside. Roast for about an hour, or until golden brown and soft. Let it cool slightly, then gently squeeze the roasted garlic from the peel and mash it with a fork.

Cook the Tortellini: Boil tortellini in salted water according to package directions until tender. Reserve ½ cup of pasta water before draining.

Brown the Butter: Melt butter in a large sauté pan over medium heat. Reduce heat and gently simmer for 5 minutes, stirring occasionally.

Fry the Sage Leaves:
Add fresh sage leaves and cook for another 5 minutes, stirring occasionally, until the butter turns golden brown and nutty and the sage is crispy. Remove sage leaves and set aside.

Add Garlic and Herbs: Reduce heat to medium-low and add roasted garlic and rubbed sage to the browned butter. Cook for 30 seconds.

Make the Sauce: Then stir in pumpkin puree, half and half, and a couple pinches of salt and pepper until smooth and combined. Stir in Parmesan until melted.

Add Pasta: Toss tortellini in the sauce. Add a splash of pasta water if needed to loosen the sauce. Cook for 1–2 minutes until the tortellini is warmed through.

Serve: Season to taste with salt and pepper. Top with crispy sage and extra Parmesan.

Tips for Making Pumpkin Pasta

• Roast the garlic a day or two ahead of time for even faster prep on the day of.
• Don’t skip browning the butter! It gives the sauce its signature nutty aroma.
• Add a pinch of red pepper flakes for a touch of heat.

Make-Ahead Instructions

• You can roast the garlic and brown the butter up to 2 days ahead.
• Store both in airtight containers in the fridge until ready to use.

Storing Leftovers

Store leftover pumpkin pasta in an airtight container in the fridge for up to 4 days.

Reheating Pumpkin Pasta

• Reheat gently on the stove over medium-low heat with a splash of half and half or milk to loosen the sauce.
• You can also reheat in the microwave in 30-second increments, stirring in between.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• crispy garlic bread
• simple garden salad
• balsamic glazed Brussels sprouts
• beet and feta salad
• olive garlic cheese bread

Try these easy pasta recipes next!