Description
This Autumn Harvest Pasta with Sage and Brown Butter is a comforting and flavorful dish perfect for fall. Featuring fresh pasta, roasted butternut squash, fragrant brown butter, crispy sage leaves, and a sprinkle of Parmesan cheese, this recipe offers a delightful balance of sweet, nutty, and savory flavors in just 35 minutes.
Ingredients
Scale
Pasta
- 400 grams fresh pasta (fettuccine or tagliatelle work best)
Vegetables & Herbs
- 500 grams butternut squash, peeled and diced into small cubes
- 15-20 fresh sage leaves
- 2 cloves garlic, minced
Dairy & Fats
- 100 grams unsalted butter
- 100 grams Parmesan cheese, grated
Other Ingredients
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (for roasting the squash)
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-4 minutes until al dente. Reserve 1 cup of cooking water, then drain the pasta.
- Prepare the brown butter: In a large skillet, melt the unsalted butter over medium heat. Cook for about 5-7 minutes until the butter turns golden brown and emits a nutty aroma, carefully stirring to prevent burning.
- Sauté garlic and sage: Add the minced garlic to the browned butter and cook for 1-2 minutes until fragrant. Then add the fresh sage leaves and sauté for another 1-2 minutes until the leaves become crispy.
- Toss pasta and squash: Add the cooked pasta and roasted butternut squash to the skillet. Gently toss to combine all ingredients. Add reserved pasta water gradually to achieve the desired sauce consistency. Season with salt and black pepper to taste.
- Serve: Plate the pasta, garnish with additional crispy sage leaves if desired, and sprinkle generously with grated Parmesan cheese. Serve warm.
Notes
- Roast the butternut squash cubes in the oven at 200°C (400°F) for about 20-25 minutes with olive oil, salt, and pepper before starting the recipe for best flavor and texture.
- If fresh pasta is unavailable, dried pasta can be used, but cooking time will vary.
- Be cautious when browning butter to avoid burning; remove from heat once golden brown and nutty aroma develops.
- Reserved pasta water is essential to create a silky sauce that clings to the pasta.
- For a vegetarian option, this dish is already suitable; to make vegan, omit Parmesan and use a vegan cheese alternative.
