Homemade Fresh Pumpkin Linguine with Sage Brown Butter Sauce and Toasted Breadcrumbs

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Homemade Fresh Pumpkin Linguine with Sage Brown Butter Sauce and Toasted Breadcrumbs

Yield: 4

Author: Jennifer Cartier

Prep time: 1 HourInactive time: 30 MinTotal time: 1 H & 30 M

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Ingredients

For the Pumpkin Linguine

• 2 cups (250g) all-purpose flour (plus extra for dusting)
• 1/2 cup (120g) pumpkin purée (homemade or canned, not spiced)
• 2 large eggs
• 1/2 tsp salt

For the Sage Brown Butter Sauce

• 6 tbsp unsalted butter
• 10-12 fresh sage leaves
• Salt and black pepper, to taste

For the Toasted Breadcrumbs

• 1/2 cup breadcrumbs (fresh or panko)
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh parsley, finely chopped (optional)
• Pinch of salt

Optional Garnish

• Grated Parmesan cheese
• Freshly cracked black pepper

Instructions

Step 1: Make the Pumpkin Pasta Dough

1. On a clean countertop, mound the flour and create a well in the center.
2. Add the pumpkin purée, eggs, and salt into the well.
3. Using a fork, gently beat the wet ingredients, gradually incorporating the flour from the edges of the well until a dough forms.
4. Knead the dough for 8-10 minutes until smooth and elastic. If sticky, add a little more flour. Wrap in plastic wrap and let it rest for 30 minutes.

Step 2: Roll and Cut the Pasta

1. Divide the dough into four portions. Roll each portion through a pasta machine or with a rolling pin until thin (about setting #5 on a pasta roller).
2. Dust lightly with flour, then fold the sheets and cut into linguine strips or use a pasta cutter attachment. Unfold and toss with a little flour to prevent sticking.

Step 3: Toast the Breadcrumbs

1. Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
2. Stir in the breadcrumbs and cook, stirring frequently, until golden brown and crispy (3-5 minutes).
3. Season with salt and parsley if desired. Set aside.

Step 4: Make the Sage Brown Butter Sauce

1. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and nutty, and the sage leaves crisp up (about 3-5 minutes).
2. Remove from heat and season with salt and pepper.

Build the Sauce

1. Stir in the tomato puree, crushed tomatoes, chicken stock, oregano, basil, chili flakes, and rosemary. Mix well.

Step 5: Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook the fresh linguine for 2-3 minutes or until al dente.
2. Reserve 1/2 cup of pasta water before draining.

Step 6: Assemble the Dish

1. Add the cooked pasta to the skillet with the sage brown butter sauce. Toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
2. Divide the pasta among plates or bowls. Sprinkle with toasted breadcrumbs, grated Parmesan, and freshly cracked black pepper.

Notes

Enjoy your elegant and flavorful Pumpkin Linguine with Sage Brown Butter Sauce—a perfect fall-inspired dish!

Nutrition Facts

Calories

576

Fat

30 g

Sat. Fat

14 g

Carbs

62 g

Fiber

3 g

Net carbs

58 g

Sugar

2 g

Protein

14 g

Sodium

620 mg

Cholesterol

145 mg

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