Brown Butter Pumpkin Pasta with Crispy Sage

• 25 min total
• 20 min hands-on
• Serves 4
• 650 kcal
• 20 g protein

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Ingredients

• 12 oz short pasta, rigatoni, penne or shells
• 4 tbsp butter
• 1 bunch fresh sage, about 20 leaves
• 3 cloves garlic, thinly sliced
• 1 can pumpkin puree (15 oz), not pumpkin pie filling
• 1 cup vegetable broth
• ¼ tsp ground nutmeg
• ¼ tsp red pepper flakes
• ½ cup heavy cream
• 4 oz baby spinach
• ¾ cup grated parmesan
• salt
• black pepper

Method

1. Cook the pasta in a large pot of well-salted water until al dente. Scoop out 1 cup of the pasta water, then drain.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the sage leaves and cook, swirling the pan, 2–3 minutes, until the butter smells nutty and turns golden brown with toasty flecks and the sage is crisp. Lift the sage onto a paper towel and sprinkle with a pinch of salt.
3. Add the garlic to the brown butter and cook 30 seconds, then stir in the pumpkin puree, vegetable broth, nutmeg, red pepper flakes, ¾ tsp salt and a few grinds of pepper. Simmer 3–4 minutes, stirring, until smooth and bubbling. Stir in the cream.
4. Add the pasta, spinach and parmesan and toss over low heat, adding splashes of pasta water, until the sauce is creamy and coats the pasta and the spinach has wilted. Taste for salt.
5. Serve with the crispy sage leaves crumbled over the top.

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