Pumpkin Alfredo with Buttery Sage Breadcrumbs
Enjoy a cozy fall meal in with hot fettuccine tossed in a silky pumpkin alfredo sauce, topped with buttery sage panko breadcrumbs.
Servings: 4 people
Ingredients
For the Sage Breadcrumbs
- 1/4 cup butter
- 5 large sage leaves
- 1 cup panko breadcrumbs
For the Pumpkin Alfredo
- 1/2 pound dry fettuccine
- 5 cloves garlic
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- salt & pepper
Instructions
For the Sage Breadcrumbs
- Place the butter in a clean skillet over medium heat and cook, stirring frequently until it begins to brown. Add the whole sage leaves and continue to cook until the butter is golden brown and frothy, and the sage is crispy.
- Remove the sage from the butter and place leaves on a dry paper towel to drain. Carefully transfer half of the browned butter to a small bowl and set aside to be used for the pasta sauce.
- Add the panko breadcrumbs to the skillet with the remaining brown butter. Cook stirring frequently until they are fully toasted and golden brown. Crumble in the crispy sage leaves and mix to combine with the panko. Set aside to cool.
For the Pumpkin Alfredo
- Cook pasta according to package directions, reserving about a cup of cooking water for the pasta sauce.
- While the pasta is cooking, place the reserved brown butter in a skillet over medium heat. Add the minced garlic cloves and sauté for 30 seconds until brown and fragrant.
- Add in the pumpkin puree and cook another 1 - 2 minutes before whisking in the heavy cream and parmesan. Season with salt and pepper to taste, then reduce to low heat and allow sauce to simmer a few minutes.
- Transfer the cooked pasta to the skillet and toss to coat in the sauce. Add in the reserved pasta water to thin to the desired consistency.
- Divide into serving bowls and top with crispy sage breadcrumbs. Enjoy!
Notes
Storage: Refrigerate leftover pasta in an airtight container for up to three days. Reheat with a splash of cream or water to loosen the sauce. Store breadcrumbs separately in an airtight container at room temperature for up to a week.