Who’s ready for some fall flavors?

I know I am!

As much as I love experimenting with flavors and creating new recipes, there is just something about fall flavors that excites me for the holiday season. Call it basic if you want, but I call it comfort. Think about taking a cold walk through Bryant Park with a cup of hot spiked apple cider in your hands or your first bite into a maple glazed doughnut. These flavors that signify the change in season are filled with so much warmth. They represent the joy of the holiday season. During the holiday season, I like to treat my friends and family with that same warm comfort feeling. I infuse my apartment with spiced candles, I host dinner parties, bake spiced bread, make hearty soups, and try to fill my home with heartwarming energy. To me, there is nothing more comforting than a bowl of this brown butter mushroom and pumpkin pasta.

For some context, Banza Pasta sent me some of their new bowtie pasta to try out. Alongside of that was a new pumpkin pasta recipe they had recommended. That’s what inspired me to make my own version of a pumpkin pasta. And boy am I glad I did. My version of this recipe, is earthy yet delicate. Filled with all that good fall flavor. This was a crowd pleaser and I’m excited to share why!

Browned butter is honestly one of the most magical secret ingredients. Try it in cookies, pasta, bread, and more. I’m telling you, it. will. change. your. life. It seems to enhance any sweet or savory flavor- adding a rich nutty taste.

In this recipe, I used Cremini Mushrooms. Creminis have such a distinct earthy taste, with a delicate texture and pale brown color. They are basically a more mature version of a white button mushroom. Therefore, they have a lot more flavor and a low moisture content. Win. Win. Because you can brown them beautifully in butter and infuse them in all your favorite herbs for an extra boost in flavor.

Speaking of herbs, let’s talk about sage. If you’re not a fan of the sage, brown butter situation that goes on in this sauce then lets reevaluate your life choices… I mean… its the definition of a mouth watering luxurious sauce! Sage is sweet and somewhat bitter, with a pine-like flavor and aroma. All together, with the brown butter, mushrooms, and pumpkin, this is one dish you’ll definitely want to break out for every dinner party this season.

ProTips:

• Let the butter brown before adding in the sage. Because it takes a little more patience to brown butter, it will allow you to get the rich nutty caramelized flavor without burning the delicate herb.
• Don’t use any oil when cooking your mushrooms. Your mushrooms will release a lot of liquid and will cook in that themselves. If you use oil, they will just absorb it like a sponge!
• Pasta water is a chef’s liquid gold. As soon as your pasta is cooked and ready to drain, scoop out a cup of that pasta water and save it for thinning out your sauce if needed.
• The recipe calls for a “a handful” of sage. Cooking is all about what tastes right to you! I honestly would rather not have you count 8-12 leaves of sage but instead pick what seems like a handful to you and run with that.