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Home » Recipes » Pumpkin Pasta with Crispy Fried Sage and Pine Nuts

Pumpkin Pasta with Crispy Fried Sage and Pine Nuts

By: Liz  /  Published: November 4, 2018  /  Updated: May 25, 2020  /   Leave a comment

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

I really got into the fall spirit this year! I carved pumpkins with my little “niece” (my best friend’s daughter), decorated my apartment for both Halloween AND fall even though no one came over to see it, and used pumpkin puree quite liberally in the kitchen. This recipe for Pumpkin Pasta with Crispy Fried Sage and Pine Nuts is a result of my pumpkin-y experimentation.

Along with pumpkin, I played around with several different kinds of Better Than Bouillon and ended up using two of them in my pasta recipe. If you haven’t used Better Than Bouillon before, it’s a flavorful paste concentrate equivalent to a bouillon cube or broth. You can use it to make a tasty stock, to create a marinade, or just to add a punch of flavor to any dish.

Better Than Bouillon is extremely easy to dissolve, unlike bouillon cubes which can be gritty. I personally love to mix some of the Roasted Chicken flavor with hot water in a mug when I want a quick soup. I just slice some green onions to top it with and I’m all set!

better than bouillon jars

A small selection of Better Than Bouillon Flavors

Better Than Bouillon has four categories: Premium, Vegetarian, Organic, and Reduced Sodium

  • Premium Flavors: Chicken, Beef, Vegetable, Roasted Garlic, Chili, Clam, Fish, Ham, Lobster, Mushroom, Turkey
  • Organic: Roasted Chicken, Mushroom, Turkey, Beef, Vegetable
  • Vegetarian: Vegetable, Roasted Garlic, Organic Vegetable, Vegetarian No Beef Base, Vegetarian No Chicken Base
  • Reduced Sodium: Reduced Sodium Beef, Reduced Sodium Chicken, Reduced Sodium Vegetable

For this Pumpkin Pasta with Crispy Fried Sage and Pine Nuts recipe, you’ll need two Better Than Bouillon flavors: Roasted Chicken and Roasted Garlic. We’ll use one to add some extra flavor to our pasta water and one to pump up the garlic flavor in the sauce.

Don’t forget: enter the giveaway at the very bottom of this post for a chance to win a $50 Visa gift card or Better Than Bouillon prize pack like the one in the picture above!

fettuccine, onion and sage leaves

The most complicated part of this recipe is frying up the sage—and even that’s not terribly tricky! If you can master that, everything else is a piece of cake.

pumpkin sauce

This pumpkin sauce is buttery, garlicky, decadent, and perfectly coats the pasta for a velvety mouthfeel.

Once you toss the cooked pasta in the pumpkin sauce, garnish with toasted pine nuts, crispy fried sage, and some grated salty cheese (I used mimolette but you could use parmesan), and anyone you serve this to will be completely impressed!

Pumpkin Pasta with Crispy Fried Sage and Pine Nuts

Don’t forget to pick up Better Than Bouillon before you make this recipe! You can find Better Than Bouillon at most grocery stores—use the store locator on the Better Than Bouillon website to find a store near you.

Pumpkin Pasta with Crispy Fried Sage and Pine Nuts

Pumpkin Pasta with Crispy Fried Sage and Pine Nuts

Liz - Eat Move Make
This tasty pumpkin pasta recipe is made with two kinds of Better Than Bouillon! One adds extra flavor to the pasta water and the other revs up the sauce.
5 from 1 vote
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Cook Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 265 kcal

Ingredients
  

  • 6 oz. fettuccine
  • 1 tsp. Better Than Bouillon Roasted Chicken Base
  • ⅛ tsp. Better Than Bouillon Roasted Garlic Base
  • 1 medium shallot minced
  • ¼ c. fresh sage pulled from stem
  • 3 tbsp. butter
  • 3 tbsp. pumpkin puree
  • 4 c. water
  • 1 squeeze fresh lemon juice
  • ½ tsp. red pepper flakes optional
  • Parmesan, Mimolette, or other salty hard cheese of your choice

Instructions
 

  • Toast pine nuts in saucepan or skillet over medium heat until lightly browned and fragrant. Set aside.
  • Add butter to the warm pan you used to toast the pine nuts. Melt over medium heat until bubbly and beginning to brown.
  • Add fresh sage leaves to the brown butter and fry until golden brown along edges. Remove HALF of the leaves to paper towel lined plate.
  • While sage is frying, add water and Better Than Bouillon Roasted Chicken Base to separate pot (for pasta). Bring to boil, then add fettuccine and cook to al dente. Reserve the pasta water.
  • Add minced shallot to the remaining half of the sage leaves and brown butter. Sautee until translucent.
  • To the shallot, sage, and butter, add 1/2 c. pasta water, Better Than Bouillon Roasted Garlic Base, pumpkin puree, and optional red pepper flakes. Let simmer and add more pasta water to thin as needed. Once the sauce is hot and at your desired consistency, add a generous squeeze of lemon juice.
  • Add cooked fettucine to the sauce and toss to combine. Garnish with toasted pine nuts, fried sage, and freshly grated Parmesan or Mimolette.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 265kcalCarbohydrates: 34gProtein: 7gFat: 11gSaturated Fat: 6gCholesterol: 60mgSodium: 443mgPotassium: 185mgFiber: 3gSugar: 2gVitamin A: 2211IUVitamin C: 1mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!

 

 

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About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Reader Interactions

Comments

  1. Angela Ricardo Bethea says

    November 8, 2018 at 12:42 am

    The pumpkin pasta looks incredibly delicious. I am sure my friends will love this. They will come over tomorrow!

    Reply
  2. Tim says

    November 6, 2018 at 3:35 pm

    I am most interested in the ham base. I have never seen something that can add ham flavor, and I think I could come up with an infinite number of ways to use it.

    Reply
  3. Sarah says

    November 6, 2018 at 11:15 am

    Wow, this looks amazing! I’ve never tried pumpkin pasta. Sounds like a delicious and healthy dish.

    Reply
  4. Dawn Nieves says

    November 6, 2018 at 7:28 am

    This looks and sounds amazing!! I cannot wait to try this recipe!

    Reply
  5. Jennifer says

    November 6, 2018 at 6:54 am

    Oooh! This recipe is right up my alley! I love anything with pumpkin and sage. I’m going to have to stock up on those Better with Buillion products.

    Reply
  6. Toni says

    November 6, 2018 at 2:37 am

    I would love to give this a try! Looks really good!

    Reply
  7. Rachel says

    November 6, 2018 at 12:26 am

    This looks so interesting! I can’t imagine all of these flavors together. I have never had pumpkin pasta.

    Reply
  8. Alea says

    November 6, 2018 at 12:17 am

    I love savory pumpkin dishes! This looks amazing!

    Reply
  9. Emily says

    November 5, 2018 at 8:24 pm

    Oh my goodness, this sounds and looks amazing! I love pine nuts too, so that’s a great addition to pumpkin.

    Reply
  10. Amy says

    November 5, 2018 at 7:12 pm

    This sounds and looks great! I love fried sage and recently made some with my butternut squash pasta.

    Reply
  11. Krystel says

    November 5, 2018 at 6:56 pm

    I just used Better than Bouillon and it really is so good. Simple enough to make as well.

    Reply
  12. Reesa Lewandowski says

    November 5, 2018 at 4:48 pm

    OH I am so trying this ASAP! We LOVE Better Than Boillion. I use the beef one in my beef stew and I just bought the seafood base recently for my chowders.

    Reply
  13. alissa apel says

    November 5, 2018 at 4:02 pm

    I love pumpkin! I’m sure it adds to have all the other yumminess in the recipe. Nom Nom!

    Reply
  14. robin rue says

    November 5, 2018 at 2:27 pm

    If that doesn’t just scream fall, I don’t know what does. It sounds like such a delicious meal.

    Reply
  15. Melissa Chapman says

    November 5, 2018 at 12:11 pm

    This looks like a great recipe for fall and for comfort. I have never cooked with sage so this new flavor would be great for a change.

    Reply
  16. Stacie says

    November 5, 2018 at 12:11 pm

    That looks amazing! I’ve recently started doing the whole veggie pasta thing, and it’s been great. I can’t wait to try this variation.

    Reply

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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