Autumn Sage Pasta

Autumn Sage Pasta

Autumn Sage Pasta brings the taste of fall right to my kitchen. As the leaves start to change colors and the air turns crisp, I crave comforting dishes that reflect the season’s flavors. This Autumn Sage Pasta recipe features rich brown butter, fragrant thyme, and creamy butternut squash puree. Every bite is a warm hug, making it perfect for cozy dinners or festive gatherings. I love how easy it is to prepare, and it never fails to impress my family and friends.

The Cooking Process

In just a short time, I can whip up this delightful dish. I start by boiling a pot of salted water for the pasta, enjoying the sound of bubbling water. While the pasta cooks, I melt butter in a skillet, listening to it sizzle and watching it transform into a beautiful golden brown. The moment I add minced shallots and thyme, the kitchen fills with inviting aromas that remind me of autumn evenings. It’s incredible how simple ingredients can create such rich flavors in Autumn Sage Pasta.

Creating the Sauce

Once the butter is browned, I stir in the butternut squash puree, creating a creamy sauce that clings to every strand of pasta. As I toss the cooked pasta in this heavenly sauce, I can hardly wait to serve it. A sprinkle of Pecorino Romano on top adds a salty bite that perfectly balances the sweetness of the squash. Each forkful of Autumn Sage Pasta feels like a celebration of the season, bringing comfort with every delicious mouthful.

A Heartwarming Meal

Gathering around the table to enjoy this dish with loved ones is the highlight of my day. The vibrant colors of the pasta, combined with the warm, inviting smells, make for a delightful dining experience. I often find myself reminiscing about those crisp fall days while savoring Autumn Sage Pasta. It’s a meal that not only fills the stomach but also warms the heart, reminding me of the joy of cooking and sharing simple, seasonal dishes.

Chef’s Notes- Autumn Sage Pasta

• Brown Butter Technique: Pay close attention to the butter while it browns. It can go from perfectly nutty to burnt quickly. Keep whisking and remove it from heat as soon as it reaches a deep golden color with a nutty aroma.
• Pasta Cooking Tip: Ensure the water is generously salted before adding the pasta; this enhances the flavor of the pasta itself. Taste the water—it should taste like the sea!
• Starchy Water Usage: Reserve that starchy pasta water! It’s a great tool for adjusting the sauce’s consistency. A splash can help thicken or loosen the sauce, ensuring it clings perfectly to the pasta.
• Flavor Balance: For a balanced flavor, start with a smaller amount of crushed red pepper flakes and adjust according to your heat preference.
• Thyme Substitution: If fresh thyme is not available, use dried thyme. Just remember to use a smaller amount since dried herbs are more concentrated in flavor—about one-third of the fresh amount.
• Make It Ahead: The sauce can be made ahead of time and reheated before adding the pasta, making this a great option for meal prep or quick weeknight dinners.

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Autumn Sage Pasta

0.0 from 0 votes

Course: Main CourseCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

700

kcal

Total time

25

minutes

Embrace the flavors of fall with our Autumn Sage Pasta! This delightful dish features a rich brown butter and thyme-infused sauce, elevated by creamy butternut squash puree. Topped with a generous sprinkle of Pecorino Romano, it delivers a perfect balance of savory and sweet. Perfect for cozy dinners or festive gatherings, this recipe is both easy to make and irresistibly delicious. Let the seasonal ingredients and comforting aromas transform your meal into a culinary masterpiece!

Ingredients

• Pasta

• 1 pound your preferred fresh or dried pasta

• Sauce

• 8 tablespoons unsalted butter

• crushed red chili flakes a pinch

• 1/4 cup minced shallots

• 2 tablespoons minced shallots additional

• 12 thyme leaves coarsely chopped

• Kosher salt to taste

• Freshly ground black pepper to taste

• 3/4 cup butternut squash puree

• Garnish

• Extra Pecorino Romano finely grated

• Alternative Ingredients:

• Pasta: Use gluten-free pasta for a gluten-free option.

• Unsalted butter: Substitute with salted butter reducing added salt, or a plant-based butter for a dairy-free version.

• Crushed red pepper flakes: Omit or replace with paprika for less heat.

• Shallots: Replace with finely chopped onions or garlic.

• Thyme: Use rosemary or sage if thyme is unavailable.

• Butternut squash puree: Substitute with pumpkin puree or sweet potato puree.

• Pecorino Romano: Replace with Parmesan or Grana Padano cheese.

Directions

• Cook Pasta – In a large, deep skillet filled with generously salted boiling water, bring the water to a simmer and cook the pasta until al dente, approximately 8-10 minutes. Once cooked, drain the pasta, reserving 1 cup of the starchy cooking water for later use.
• Prepare Sauce – Meanwhile, in a separate small skillet, melt the unsalted butter over medium-high heat. Add the crushed red chili flakes, minced shallots, and chopped thyme leaves to the melted butter. Season with kosher salt and freshly ground black pepper, then whisk continuously until the butter starts to bubble and achieve a golden brown color, about 5 minutes.
• Combine Ingredients – Stir in the butternut squash puree into the browned butter mixture, adding a splash of the reserved pasta water to help create a smooth, saucy consistency. Continue to whisk until all ingredients are well combined and the sauce is pleasantly thickened, approximately 2-3 minutes.
• Mix Pasta and Sauce – Add the cooked pasta to the sauce, tossing gently to ensure each strand is evenly coated. If the sauce is too thick, gradually add more of the reserved pasta water until your desired consistency is reached.
• Serve and Garnish – Transfer the sauced pasta to serving bowls and generously sprinkle with freshly grated Pecorino Romano. Optionally, garnish with additional thyme leaves or a drizzle of extra virgin olive oil for an enhanced flavor profile.

Equipment

• chef’s knife
• cutting board
• Cast Iron Skillet
• measuring cups and spoons
• colander
• microplane grater

Nutrition Facts

• Calories: 700kcal
• Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 60mg
• Sodium: 400mg
• Potassium: 350mg
• Carbohydrates: 80g
• Fiber: 5g
• Sugar: 5g
• Protein: 20g
• Vitamin A: 1200IU
• Vitamin C: 5mg
• Calcium: 200mg
• Iron: 2mg

FAQs- Autumn Sage Pasta

Can I use a different type of pasta?

Absolutely! Feel free to use any type of pasta you prefer, such as penne, fusilli, or even gluten-free pasta for a gluten-free option.

What can I substitute for Pecorino Romano?

If you don’t have Pecorino Romano, you can substitute it with Parmesan or Grana Padano cheese. Both will give a similar salty, nutty flavor.

How can I make this dish vegan?

To make this recipe vegan, use plant-based butter and omit the cheese or substitute it with a vegan cheese alternative. You can also use nutritional yeast for a cheesy flavor without dairy.

What can I add for extra protein?

You can add grilled chicken, sautéed shrimp, or chickpeas for extra protein. Just toss them in with the pasta and sauce to warm through before serving.

Can I store leftovers?

Yes! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of pasta water to bring back the creamy texture.