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Egg Noodles with Pumpkin Brown Butter and Sage

Egg Noodles with Pumpkin Brown Butter and Sage

Print Recipe
Noodles with Pumpkin Brown Butter is a fall-inspired side dish flavored with brown butter, fresh sage, shallots, and cream.
Course Side Dishes
Cuisine American
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 servings
Author Lynne Webb

Ingredients

  • 8 ounces broad egg noodles
  • 5 tablespoons unsalted butter, divided
  • 1 medium shallot, very finely chopped
  • 6 sage leaves, finely chopped
  • 1/2 cup pumpkin purée
  • 1/4 cup cream or half-and-half
  • Salt and freshly ground black pepper
  • Freshly ground nutmeg

Instructions

  • Cook and drain the egg noodles according to package directions. Add 1 tablespoon of the butter, toss to coat and season lightly with salt and freshly ground black pepper. Set aside.
  • Heat the remaining 4 tablespoons of butter in a large skillet over medium-high heat until it begins to foam.
  • Add the shallot and sauté until softened, 2 to 3 minutes. Add the sage and cook, stirring constantly, until the butter is lightly browned and has developed a nutty aroma.
  • Don't leave unattended as the butter can go from browned to burned very quickly.
  • Stir in the pumpkin puré and cream until smooth and well blended. Add the noodles and combine well. Season to taste with salt, pepper, and nutmeg.