Pumpkin and Pistachio Pasta in Browned Butter Sauce

Fall has arrived, and pumpkin season is upon us. My pumpkin and pistachio pasta in browned butter sauce features fresh pumpkin spiced with a little cayenne for a subtle spice. Then doused in a pool of browned nutty butter and pistachios, and of course topped with lots of fresh parmesan cheese.

Pumpkin and Pistachio Pasta in Browned Butter Sauce

Fresh pumpkin has a super subtle flavor. I decided to take the extra step and feature fresh pumpkin. We will use a sugar pumpkin; they are smaller in size, and from what I have gathered, sugar pumpkins are the ones you cook with. The pumpkin “meat” is sweeter and less fibrous than the large carving pumpkins we might be used to seeing.

Ingredients needed to make Pumpkin and pistachio pasta in browned butter sauce~

• Pasta (Any type or shape)
• Sugar Pumpkin
• Cayenne
• Cooking Oil
• Pistachios
• Shallot
• Butter
• Garlic
• Nutmeg
• Parmesan
• Salt and Pepper to taste + salt to cook pasta

Notes for Success

• Use a sharp knife when cutting the pumpkin.
• You can substitute dairy-free butter and cheese to make the recipe dairy-free and vegan.
• You can also substitute any nut you prefer; walnuts would work great!
• The pumpkin pasta can be stored in an airtight container in the refrigerator for up to 4 days.

Looking for more Fall recipes?

• Grilled Chicken Sandwich with Fig Jam and Brie
• Caramelized Onions, Fig, and Prosciutto Pizza
• Ham and Cheddar Grilled Cheese with Fig Jam

If you make my Pumpkin and Pistachio Pasta in Browned Butter Sauce recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!

Print Recipe

5 from 1 vote

Pumpkin and Pistachio Pasta in Browned Butter Sauce

This savory pumpkin and pistachio pasta in browned butter sauce will quickly become a fall favorite. The recipe features fresh pumpkin that is sauteed with delicious, browned butter and nutty pistachios. Topped with a healthy amount of parmesan the pasta is bursting with flavor.

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: dinner

Cuisine: American

Servings: 4

Author: Jennifer Struss

Ingredients

• Pasta (Any Type)
• 1 Small Sugar Pumpkin
• 2 tbsp Cooking Oil
• ⅛ tsp Cayenne Powder
• 1 Shallot
• ¼ cup Pistachios
• 2 cloves Garlic
• ⅛ tsp Ground Nutmeg or Whole
• ¼ cup Parmesan Cheese

Instructions

• Prepare the sugar pumpkin. Using a sharp knife, carefully cut the sugar pumpkin down the center. Scoop out the insides and seeds with a spoon, (you can discard the gooey insides and keep the seeds if desired). With a peeler carefully peel the outer layer of the pumpkin skin. Then cut into 1-inch cubes. Slice the shallot and rough chop the pistachios and garlic.
• Preheat a large pan over medium-high heat. Add the cooking oil and pumpkin, sprinkle cayenne powder and season to taste with salt and pepper. Cook the pumpkin for about 15-20 minutes or until browned and cooked through. Remove the pumpkin from the pan and set aside. While the pumpkin is cooking preheat a large pot of water over high heat for the pasta. Cook the pasta according to the directions on the package.
• In the pan used to cook the pumpkin, turn down the heat to medium-low, add the butter and shallots. Cook the shallots for about 6 minutes until softened, the butter will begin to brown and foam. Add the chopped garlic and pumpkin back into the pan. Continue to cook until the pasta is finished.
• Transfer the pasta to the pan with the pumpkin and toss together. Add a pinch of nutmeg and top with parmesan. Taste for seasoning and more if needed. Serve immediately and enjoy!

Notes

Use a sharp knife when cutting the pumpkin. Go slow and be careful. You can subsite dairy free butter and cheese to make the recipe dairy free and vegan. You can also substitute any nut you prefer; walnuts would work great!