Nutty brown butter, salty parmesan, and rich pumpkin puree combine together in this creamy and crave-worthy pasta. The sauce comes together in the time it takes to boil pasta, and is sure to be a favorite for the whole family. It would also make for a quick but decadent dish for a dinner party or date night in.
Creamy Pumpkin Brown Butter Pasta
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 1 lb pasta
- 6 tablespoons butter
- 6 cloves garlic, minced
- 1 teaspoon finely chopped fresh rosemary
- 1 (15 ounce) can pumpkin puree
- 2 cups heavy cream
- 1 cup grated Parmesan cheese (plus more for topping if desired)
- ¼ teaspoon nutmeg
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook according to package instructions. When pasta is al dente, remove about ½ cup of pasta water and reserve, then drain pasta.
- Meanwhile, while your pasta is boiling, start the sauce. In a large sauce pan over medium heat, melt butter. Continue to cook butter, stirring frequently and adjusting temperature as needed, to allow butter to get brown bits on the bottom. Cook until butter becomes a golden brown color and smells nutty, about 2-3 minutes. Add garlic and rosemary and cook for 1 minute until fragrant. Add pumpkin slowly, being careful not to splatter, stirring to combine. Cook for 1-2 minutes until thickened slightly. Add heavy whipping cream. Bring to a low simmer, and simmer until slightly thickened, about 4-5 minutes. Add in parmesan, stirring until melted. Add nutmeg and season with salt and pepper, to taste.
- Add pasta to the sauce, along with a little bit of pasta water as needed to thin the sauce a bit to the desired consistency (start with just a few tablespoons, you may not need much). Stir until pasta is coated well in the sauce. Top with additional parmesan, if desired, and serve.
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