Pumpkin Brown Butter Pasta

Ingredients

• 1 lb dried Imperfect Foods Spaghetti
• 8 tbsp unsalted butter (1 stick)
• 2 garlic cloves, thinly sliced
• 16 sage leaves
• ¾ cup Imperfect Foods Pumpkin Butter
• Salt, fresh cracked black pepper, crushed red pepper, to taste
• Freshly grated parmesan cheese, to top

Directions

1. Bring a pot of salted water to a boil.
2. Meanwhile, melt butter in a large pan over medium-low heat. Once butter is melted, add sliced garlic and cook until butter begins to foam and turn brown. About 4-5 minutes.
3. Add sage leaves and cook, stirring often, until sage turns dark green and crispy, about 1 minute. (If the sauce looks like it’s going to burn, add a splash of water.) Add pumpkin butter and stir until mixture is well combined.
4. Cook pasta according to package instructions and drain.
5. Add drained pasta to the sauce and return to medium heat. Cook, stirring until pasta is well coated, about 30 seconds to 1 minute. Season to taste with salt, black pepper and crushed red pepper.
6. Divide pasta among bowls/plates and top with parmesan cheese.

Recipe Notes and variations

• In the mood for even more pumpkin-y pasta? Of course, you are. Try our Vegan Ricotta Stuffed Shells with Creamy Pumpkin Sauce.
• To make this recipe vegan, swap out the brown butter for a few glugs of olive oil and try making a vegan, cashew-based parmesan.
• And because we can never get enough pumpkin this time of year, check out our Three Ways to Eat All the Pumpkin Butter and 6 Ways to Pumpkin Spice Up Your Life.