Nutty brown butter, crispy sage, and parmesan tossed into a bowl of fall-shaped pasta.

When the air turns crisp and the days grow shorter, there’s nothing like a bowl of pasta that is full of seasonal flavor. This Autumn Harvest Brown Butter Pasta is all about savoring the simple tastes of fall- nutty brown butter, crispy sage, and plenty of parmesan. It’s the kind of dish that feels perfect after a walk through crunchy leaves, a trip to the pumpkin patch, or a cozy night in with your favorite fall movie.

Why You’ll Love This Recipe

• It’s packed with cozy fall flavors from nutty brown butter and crispy sage.
• Simple pantry ingredients make it easy for weeknight dinners.
• The rich parmesan and butter sauce clings perfectly to any pasta shape.
• Kid-friendly with an option to keep it cheesy and mild.
• A comforting autumn pasta recipe that feels both rustic and elegant.

Ingredient Notes

• Butter- Unsalted works best so you can control the saltiness.
• Sage- Fresh sage leaves crisp beautifully, but dried works in a pinch.
• Pasta- Spaghetti, penne, or fun fall shapes all soak up the brown butter sauce.
• Parmesan- Freshly grated adds the richest flavor.
• Salt- Season lightly, since parmesan and brown butter already bring plenty of flavor.

Before You Bake

Can I use dried sage instead of fresh? Yes, use ½ teaspoon dried sage if fresh isn’t available, or skip it for kids who prefer milder flavors.

What pasta works best? Any type you love, spaghetti, penne, or even fun fall-shaped pasta, as pictured.

Do I need pasta water? A splash helps the sauce cling to the noodles, but the recipe will still work if you forget.

Autumn Harvest Brown Butter Pasta

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• Author: Taryn Camp

Ingredients

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• ½ cup unsalted butter (1 stick)
• 8 fresh sage leaves (or ½ teaspoon dried sage, optional for kids)
• 1 pound pasta (spaghetti, penne, or fun fall shapes)
• ½ cup grated parmesan
• Salt to taste

Instructions

1. Cook pasta according to package directions; reserve ½ cup pasta water.
2. In a skillet, melt butter over medium heat. Continue cooking until it foams and turns golden brown, about 4–5 minutes.
3. Add sage leaves to crisp them up (skip for kids who don’t like herbs).
4. Toss the cooked pasta into the brown butter, adding a splash of pasta water if needed to coat.
5. Stir in parmesan and season lightly with salt.

FAQ

Can I make this ahead of time? This pasta is best fresh, but you can reheat gently with a splash of water or broth.

How can I make it more filling? Add roasted chicken, sausage, or seasonal veggies like butternut squash.

Is this kid-friendly? Yes, keep it simple with just the butter and parmesan for picky eaters.

Can I make it gluten-free? Absolutely, use your favorite gluten-free pasta.

What cheese works besides parmesan? Pecorino Romano or asiago both taste amazing with the brown butter and sage.

Sprinkle of Fun

Serve this pasta during a “harvest at home” night- light a pumpkin candle, put on cozy fall folk music, and enjoy it while watching the leaves change outside or flipping through a favorite autumn movie.