Brown Butter Pumpkin Fettuccine Alfredo with Crispy Sage
Brown Butter Pumpkin Fettuccine Alfredo with Crispy Sage. Fall pasta for the fall beach weekend. Super creamy and saucy Alfredo sauce but make it fall with brown butter and pumpkin purée. Then top it with crispy sage and fried raclette. It’s so good, so addicting, and so perfect for fall !! Happy Saturday guys hope you’re all celebrating with a fall cocktail !!
The fall beach weekend has arrived and we need all the fall eats for this !! So, I really can’t think of anything more fall than a creamy pumpkin pasta sauce. When planning this weekend’s menu, I knew I wanted a pasta dish because everyone loves pasta and it’s so cozy and hearty. So, I went with a pumpkin fettuccine Alfredo and trust me…this did NOT disappointed.
Today has been such a fun fall day and the weather is absolutely perfect. It started with morning coffee. Then a quick workout. Then onto the cooking !! We have sooo much food for tonight, but I am super excited about all these fall dishes. We have fried feta with brown butter figs, sage, and hazelnuts. Then we have the big fall nacho skillet that I made last weekend. It was so good I just had to have it again. And finally this insanely delicious pasta.
It’s definitely decadent and rich. But that’s what makes it so good. Creamy and cheesy with a hint of pumpkin. Topped with fried raclette and sage. You guys this pasta is seriously SO SO good and it is absolutely perfect for fall.
The rest of the agenda for today is taking a walk to the beach for some photos and then happy hour time !! We are making pomegranate martinis…the classic holiday/winter cocktail of choice. And of course we will be having all this delicious food. The Christmas music will definitely be playing and the fireplace will be on. It’s going to be a cozy fall beach night, and I am super excited !!
Hope you’re all having a great weekend with lots of holiday foods and cocktails….because it’s never too early for the holiday season !!
Ingredients
8 tablespoons butter
1 clove garlic; minced
1 1/2 cups milk
1 cup heavy cream
1 cup pumpkin puree
1 1/2 cups parmesan
1/2 cup shredded raclette + 4 slices
salt and pepper
1 pound fettuccine
15 - 20 fresh sage leaves
Directions
In a large skillet over medium-high heat, melt 4 tablespoons of butter. Cook for 3 - 5 minutes to allow the butter to brown. Add the garlic and cook until fragrant. Slowly pour in the milk, heavy cream, and pumpkin puree. Whisk until smooth. Bring the sauce to a simmer and cook for 8 - 10 minutes. Stir in the parmesan and raclette. Season with salt and pepper.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet with the pumpkin sauce. Toss to combine, adding pasta water as needed.
Meanwhile, heat the remaining 4 tablespoons of butter in a medium skillet over medium heat. Add the raclette slices and cook for 2 - 3 minutes per side or until crispy. In the same skillet, add the sage leaves and fry until crispy.
Serve pasta topped with fried raclette and sage leaves.
