Burnt Butter and Sage Pumpkin Pasta

As the seasons change and the weather becomes cooler there’s nothing more comforting than a hearty dish like this Burnt Butter and Sage Pumpkin Pasta. The caramelised pumpkin complements the nutty flavour of burnt butter, making it the perfect choice for a mid-week dinner or casual gathering with friends.

Tips for making the best Burnt Butter and Sage Pumpkin Pasta

Roast Your Pumpkin: The key to the depth of flavour in this dish lies in how you treat the pumpkin. Roasting it brings out its natural sweetness, concentrating the flavour and creating a caramelised texture. Don’t rush this step—give the pumpkin time to roast until it’s golden and tender. It’s worth the extra few minutes!

Be mindful of the Burnt Butter: Burnt butter (or brown butter) is great when done right, but it can quickly go from nutty and golden to bitter. The trick is to cook the butter slowly and pay close attention to the colour and aroma. It will begin to smell toasty and nutty, and once it reaches a golden-brown hue, add the sage leaves immediately. The sage will crisp up in the butter, adding a nice crunch and earthy flavour to your sauce.

Use Fresh Sage: Fresh sage is a must for this recipe. It has a much more flavour than dried, and it crisps up nicely in the burnt butter.

Reserve Pasta Water: Always save a bit of your pasta cooking water. The starch in the water helps your sauce cling to the pasta, creating a silky, smooth texture.

Why you’ll love this recipe

Perfect Comfort Food: The rich combination of roasted pumpkin and burnt butter creates a warm, satisfying dish that’s perfect for cool nights.

Flavour Balance: The sweetness of the pumpkin pairs nicely with the burnt butter and the crispy sage adds a nice crunch.

Simple and Impressive: This recipe is easy to make but still delivers big flavour, making it great for a casual dinner or impressing guests.

Ravioli

Store-bought ravioli can be a game-changer when it’s cooked right, offering a combination of soft pasta and a flavourful filling. The key is to cook it just enough so that the pasta remains tender, and the filling stays intact.

Here’s how to elevate your store-bought ravioli:

Cook the Ravioli: Follow the packet directions and cook the ravioli in salted water. Once they float to the top, they’re usually ready to go. Be sure to avoid overcooking so the ravioli maintains that soft texture.

Pan-Fry for Extra Texture (optional): For an added layer of flavour and texture, toss your cooked ravioli in a hot pan with some olive oil or butter. Sauté them for a few minutes until the outsides are golden and slightly crispy, giving a satisfying contrast to the soft filling. After frying, toss the ravioli in the sauce.

Macro Breakdown (per serving)

Calories: 440

Carbs: 39g

Protein: 16g

Fat: 20g

TThe nutritional information is an estimate based on standard ingredients and may vary depending on the specific brands and products used. For personalised dietary advice, consult with a nutritionist or healthcare provider.