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Brown Butter & Sage Alfredo Sauce

Creamy Brown Butter & Sage Alfredo Sauce You'll Crave

This Brown Butter & Sage Alfredo Sauce is a comforting and creamy delight, perfect for autumn gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/2 cup Unsalted Butter Melt gently to avoid burning.
  • 1 cup Heavy Cream Half-and-half can be used for a lighter option.
  • 10 leaves Fresh Sage Leaves Dried sage can be used in smaller amounts.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for a bolder taste.
  • 1/2 cup Parmesan Cheese Pecorino Romano can be used as an alternative.
  • to taste Salt Adjust according to taste.
  • to taste Pepper Adjust according to taste.

Equipment

  • Medium saucepan
  • Mixing bowl
  • Baking Dish
  • Large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil and cook the pasta shells until al dente (8-10 minutes).
  3. Combine pumpkin puree, Gouda cheese, ricotta, Parmesan, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper in a mixing bowl.
  4. Stuff each pasta shell with the creamy pumpkin mixture and arrange them in the greased baking dish.
  5. Melt the unsalted butter in a medium saucepan over medium heat until golden brown and nutty (4-5 minutes).
  6. Add heavy cream, stir, and bring to a gentle simmer. Mix in fresh sage, salt, and pepper, and thicken for 3-5 minutes.
  7. Pour the Brown Butter & Sage Alfredo Sauce over the stuffed shells, ensuring they are coated.
  8. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until bubbly.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 35gProtein: 10gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 500mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 900IUCalcium: 300mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. To freeze, wrap portions tightly and consume within 3 months.

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