Pumpkin Alfredo

Creamy decadent pasta with fried sage and brown butter!

📝 Ingredients

• 1 lb fettuccini noodles (cooked to package directions)
• 8 tablespoons butter
• 5 ounce sage, packaged (about 1/2 cup, roughly chopped; see note)
• 5-6 cloves garlic (finely minced or pressed)
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1.5-2 cups parmesan cheese (freshly grated)
• kosher salt to taste

👨‍🍳 Instructions

1. 1While pasta is cooking, melt butter in a large pan. Add chopped sage and cook, stirring lightly for 3-4 minutes until butter is light golden brown and sage is bubbly. Use a slotted spoon and let butter drip into pan and then place sage on paper towels to drain. Set aside.
2. 2Add garlic to pan and stir for about 30 seconds on low heat. Add pumpkin and cream and bring to a simmer. Whisk in cheese and stir to melt. Sauce should be bubbling for a few minutes. If sauce feels too thick, you can always add more cream (or a little pasta water), and if it ends up too thin at any point, just a add a little more pumpkin! It's very flexible. Taste sauce and add salt to taste.
3. 3Drain noodles and add them to pan with sauce. Toss. Top with more parmesan if you like and sprinkle sage on top.