the main course

Pumpkin Brown Butter Pasta

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This recipe was featured in our Imperfect Almanac.

Go ahead and pinch yourself because the recipe of your dreams is finally a reality. Say it with us: Pumpkin 👏 Brown 👏 Butter 👏 Pasta 👏. Super simple to make and seriously rewarding, enjoy this recipe at the end of a long day.

Serves 4-5

Pumpkin Brown Butter Pasta with Imperfect Foods Pumpkin Butter


  • 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


  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

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