Sourdough Pumpkin Pasta with Sage Butter Sauce
This creamy pumpkin pasta with sage butter sauce is rich, cozy, and full of fall flavor, perfect for weeknights or special autumn dinners.
Equipment
- 1 Plastic wrap
- 1 Pasta machine
- 1 Large pot
- 1 Large skillet or small skillet
Ingredients
Pumpkin Pasta Dough
- 1 cup pumpkin puree fresh or canned pumpkin
- 3 cups all purpose flour
- ½ cup sourdough starter
- 1 egg
- ½ teaspoon salt
Sage Butter Sauce
- 4 tablespoon butter
- 10 fresh sage leaves chopped
- ½ tablespoon fresh garlic minced
- ½ cup heavy cream
- ½ cup fresh parmesan grated
- 2 teaspoon salt adjust to taste
- ½ cup reserved pasta cooking water
- Optional garnish: fried sage leaves black pepper, extra parmesan
Instructions
Make the pumpkin pasta dough
- On a clean work surface, (or in a stand mixer) mix the pumpkin puree, sourdough starter, egg, and salt.
- Gradually add the purpose flour until a soft, non-sticky dough forms.
- Knead for 5-7 minutes until smooth, then wrap in plastic wrap and let rest for at least 30 minutes or next day in an airtight container in the fridge.
Roll and cut pasta
- Divide dough into smaller pieces. Using a pasta machine, roll dough to desired thickness.
- Cut into your preferred shape. Dust with lots of flour to prevent sticking.
- Let fresh pasta dough rest on a paper towel or lightly floured surface while preparing the sauce.
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook until al dente pasta, about 2-3 minutes depending on thickness. Reserve 1 cup of the pasta water, then drain the pasta with a slotted spoon.
Make the brown butter sage sauce
- In a large skillet or small skillet, melt butter over medium heat.
- Add fresh sage leaves and garlic, cooking for 1-2 minutes until fragrant. Be careful not to burn.
- Lower to medium-low heat and stir in heavy cream and parmesan until smooth and creamy.
- Add reserved pasta water a little at a time to reach a creamy sauce consistency. Season with salt and black pepper.
Combine pasta and sauce
- Toss cooked pasta in the sage sauce in a large pan, making sure every piece of pasta is coated.
- Serve immediately with extra parmesan and optionally garnish with fried sage leaves.
Notes
Tips for the Best Pumpkin Pasta:
- If your creamy pumpkin sauce is too thick, stir in more cup of the pasta water to loosen it.
- Fresh sage leaves can be crisped in butter ahead of time for a beautiful garnish.
- Make the pumpkin pasta dough a day before to allow flavors to deepen.
- Store leftover pasta in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of pasta cooking water.
Nutrition
Calories: 486kcalCarbohydrates: 67gProtein: 11gSodium: 1258mgFiber: 4gSugar: 3g
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