Fall Harvest Pasta with Roasted Walnuts and Sage Brown Butter
If you’re looking for the best fall dinner recipe, look no further. This recipe is bursting with the flavors of fall: roasted walnuts, sage brown butter sauce, pomegranate seeds, and even pumpkin shaped pasta!
We found inspiration from Trader Joe’s Fall Zucchette Pasta. (We aren’t getting paid to mention them – just wanted to let you know where to find it.) It tastes like normal pasta. The orange color comes from natural ingredients: dehydrated butternut squash and paprika. Although the pumpkins broke apart a little bit when we cooked it, it was still fun to use cute little pumpkins.
We hope you enjoy this vegetarian fall dinner recipe!
1 stick unsalted butter
1/2 lb Trader Joe’s Fall Zucchette Pasta (or pasta of your choice)
1/2 oz fresh sage leaves
1/4 cup parmesan cheese
1/2 cup pomegranate seeds
1/2 cup toasted walnuts
Place half a stick of butter in a 10 inch rondeau pan (straight edged pan) over medium high heat. Cook until fat and milk solids separate, and butter begins to brown. It should smell nutty and aromatic. Then strain browned butter through a coffee filter placed in a fine mesh sieve, over a bowl. Set aside to cool.
Bring water to boil in a large pot and add kosher salt. Cook pasta according to directions. Once pasta is cooked, strain pasta and reserve 1 cup pasta water.
Chop sage, and reserve a few leaves for garnish if desired.
In 10 inch rondeau pan (straight edged pan) add 1/2 cup pasta water and bring to boil. Boil until reduced halfway. Then add a half stick butter and stir until melted. Add chopped sage and pasta. Toss until evenly coated. Then add brown butter, toasted walnuts, and parmesan cheese and stir to combine. If pasta clumps thin with remaining pasta water.
Plate pasta, garnishing with sage leaves, parmesan, and pomegranate seeds.
Categories:Main CourseWed to a Chef