Pumpkin Pasta in Brown Butter Sauce
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Happy pumpkin spice season! I thought it would be so fun to incorporate pumpkin into a fresh pasta dish, and the idea did not disappoint. It was so fun to make this delicious orange pasta to enjoy for a simple supper!
Embrace the flavors of autumn with this Pumpkin Pasta in Brown Butter Sauce. This creamy and indulgent pasta dish combines the rich, earthy taste of pumpkin with the nutty warmth of brown butter. Learn how to create this comforting fall favorite, perfect for cozy dinners or seasonal gatherings. Elevate your pasta game with this delightful recipe that captures the essence of the season in every bite.
tips for making homemade pasta:
Prepare your flour. You will need lots of flour for pasta making! The recipe requires 2 1/2 cups (325 g) of flour for the dough, but you will also need extra for rolling, cutting, and dusting the noodles while they rest. This helps prevent the pasta from sticking together and to dry out slightly. You can use all-purpose flour to make great pasta, but semolina flour is the best choice for an authentic and flavorful noodle!
Make it ahead of time. If you are short on time, homemade pasta can be made days in advance. You can either knead the dough together and store it in the refrigerator, wrapped in plastic or an airtight container. Otherwise, you can roll and cut the noodles, leaving them to dry at room temperature, or stored in the fridge or the freezer.
Use a Pasta Machine. This tip isn’t entirely necessary, but it does make the process easier! Pasta dough can be a little tough to roll by hand, so if you would like to save your arms then you might want to consider investing in a pasta machine. I use the pasta attachments for my Kitchen Aid Mixer, but I started with a hand crank machine, and it worked wonderfully.
the method:
STEP ONE: Begin by preparing the pumpkin pasta. The pasta is made traditionally, by mounding the flour onto the countertop and creating a well in the center. Pumpkin puree, eggs, and a pinch of cinnamon are added to the well and mixed into the flour. Pasta is a bit denser than other types of dough, so you will need some elbow grease to knead it together!
STEP TWO: After the pasta has been kneaded, it needs to rest for at least 10 minutes. After resting, it is time to roll the pasta. I prefer to use a pasta roller, and I have these pasta attachments for my Kitchen Aid Mixer. Roll the pasta through until it is just thin enough to see your hand through the dough, and then it is cut into fettuccine noodles or any style of noodle that your prefer!
STEP THREE: After the pasta is cut, it needs to rest again for at least 30 minutes in a nice coating of flour. Then, it can be cooked to al dente in a large pot of boiling, salted water.
the method, continued:
STEP FOUR: While the pasta cooks, it’s time to make the brown butter sauce. The butter is melted in a skillet over medium heat and seasoned with sage, salt, and pepper. You will then want to lower the heat and cook the butter until it turns a deep golden brown. Yum!
STEP FIVE: Combine the cooked pasta and the brown butter, making sure the pasta is well coated in the sauce. Let the pasta rest and make the toasted breadcrumbs. In the same skillet, combine some olive oil, minced garlic, panko breadcrumbs, and parmesan cheese. Cook the breadcrumbs over medium-low heat until they are golden brown and toasted, about 3 minutes.
STEP SIX: The pasta is served warm with a healthy topping of toasted breadcrumbs and some delicious burrata cheese.
final thoughts:
This pumpkin pasta is the perfect way to welcome in the fall season! It’s warm, cozy, and perfectly pumpkiny. You will love all of the autumn flavors for a comforting dinner idea. I hope that you enjoy making this recipe in your own cottage kitchen.
xoxo Kayla
Pumpkin Pasta in Brown Butter Sauce
Ingredients
- 2 1/2 cups (325 g) all-purpose flour
- 3 tbsp (45 ml) pumpkin puree
- 2 large eggs
- Pinch of ground cinnamon
- 1 cup (232 g) unsalted butter
- 1/4 cup (8 g) fresh sage, chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Burratta, for serving
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 cup (56 g) panko breadcrumbs
- 1/2 cup (50 g) grated parmesan cheese
Instructions
- On a clean work surface, mound up the flour and create a well in the center deep enough to hold the pumpkin puree and eggs.
- Add the pumpkin puree to the well in the flour and crack in the eggs. Then add the pinch of cinnamon. With a fork, begin by gently whisking the eggs and pumpkin together in the well, pulling flour from the bottom of the mound. Once the eggs are whisked, begin to incorporate the flour from the sides.
- As the liquid and dry ingredients mix together, switch to blending them together with a bench scraper or your hands. Knead the dough together. It will be quite stiff, but that is okay! Once the dough has been kneaded and no longer has dry, crumbly bits, about 8 minutes, cover it in plastic wrap. Allow it to rest at room temperature for at least 10 minutes and up to an hour. Otherwise, it can be stored in the refrigerator for about 3 days.
- After the rest period, divide the dough into 4 equal sized sections. Flour the sections generously. Send the first piece of dough through a pasta roller until it is thin enough to just see your hand through. For my machine, this is around the size 5 or 6 setting.
- Flour your piece of pasta well and send it through the fettuccine cutter. Flour the cut pasta and let it rest in a nest on the countertop or on a pasta drying rack. Repeat with the remaining pieces of pasta, and let them rest for at least 30 minutes before cooking.
- If you do not have a pasta roller, you can roll this pasta by hand. You may not be able to roll it out as thin, but it will still cook well.
- After the resting period, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 7 minutes. At this point, you will want to begin making the brown butter sauce.
- Warm a skillet over medium heat. Melt the butter, stirring it occasionally. Add in the sage and saute, about 1 to 2 minutes.
- Lower the heat and brown the butter, waiting for it to turn into a deep golden brown color with a nutty aroma, about 5 to 7 minutes. Season the butter with the salt and pepper.
- Add in the cooked pasta, warming it for another minute. Remove the pan from heat.
- Remove the pasta from the pan and begin toasting the breadcrumbs. To the pan add the oil and garlic, cooking for 1 to 2 minutes or until fragrant.
- Add in the breadcrumbs and parmesan cheese, tossing continuously until the breadcrumbs have become a deep golden brown, about 3 minutes.
- Serve the pasta warm with burrata cheese and the toasted breadcrumbs.
