I plated pasta drenched in nutty brown butter, crispy sage, toasty walnuts, fiery red pepper flakes, and a dusting of Parmesan, and it immediately made October feel inevitable.

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I adore this brown butter pasta because it tastes like October on a plate. I love the way crispy sage leaves crackle and perfume the whole bowl, turning plain noodles into something a little wild.

Toasted walnuts give it a punchy, toasty crunch that keeps me stealing bites before everyone else gets a fork. But it’s unfussy, loud, and full of textures I want right now.

I want it for dinner with a glass of something sharp. I want leftovers shoved into a lunch container.

I will absolutely cook it again next week. I am making this again tomorrow, seriously.

Ingredients

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Basically the comfy carb, it twirls sauce and soaks up all the good bits.
Bright green crunch and a little healthy vibe in every bite.
Brown butter brings nutty, toasty richness and a silky mouthfeel.
Plus earthy, crispy herb that smells like fall and adds depth.
Crunchy, toasted nuttiness and a little protein punch.
Garlic gives a sharp, savory kick that makes it feel like home.
Plus warm heat you can dial to taste, subtle but present.
Salty, cheesy creaminess that helps the sauce cling to pasta.
Extra virgin oil smooths things and adds fruity richness.
Salt wakes up the flavors, especially important in the pasta water.
Freshly ground pepper for bright, spicy little pops.
Starchy pasta water is the glue that makes everything saucy.
Basically lemon zest or juice adds a welcome bright, cutting note.

Ingredient Quantities

12 ounces pasta (spaghetti, bucatini, or orecchiette)

1 small head broccoli, about 4 cups florets

6 tablespoons unsalted butter

12 to 15 fresh sage leaves, packed

3/4 cup walnuts, roughly chopped and toasted

3 cloves garlic, minced or finely chopped

1 teaspoon red pepper flakes, or 1/2 to 1 teaspoon to taste

1/2 cup freshly grated Parmesan, plus extra for serving

2 tablespoons extra virgin olive oil

Salt, to taste (about 1 to 1 1/2 teaspoons kosher salt for the pasta water)

Freshly ground black pepper, to taste

1/2 cup reserved pasta cooking water

Optional: 1 teaspoon lemon zest or 1 tablespoon lemon juice for brightness

How to Make this

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1. Bring a large pot of salted water to a boil (about 1 to 1 1/2 teaspoons kosher salt), add 12 ounces pasta and cook until just shy of al dente, following package time; before draining scoop out and reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

2. While pasta cooks, cut a small head of broccoli into about 4 cups of florets. Blanch florets in the boiling pasta water for 1 to 2 minutes until bright green and just tender, then drain and plunge into ice water or rinse under cold water to stop cooking; drain again and set aside.

3. In a large skillet over medium heat toast 3/4 cup roughly chopped walnuts until fragrant, 2 to 4 minutes, shaking the pan so they don’t burn; transfer walnuts to a bowl and leave the skillet for the butter.

4. Melt 6 tablespoons unsalted butter in the same skillet over medium heat, then let it brown until it smells nutty and has little amber bits, about 3 to 5 minutes; watch it closely because it goes from brown to burned fast.

5. Add 12 to 15 packed fresh sage leaves to the browned butter and fry until crisp, about 20 to 40 seconds, then transfer the sage to a paper towel to drain and save the butter in the pan.

6. Lower the heat to medium low and add 2 tablespoons extra virgin olive oil, 3 cloves minced garlic and 1 teaspoon red pepper flakes (or 1/2 to 1 teaspoon to taste) to the brown butter; cook until garlic is soft and fragrant, about 30 to 60 seconds, don’t let it burn.

7. Add the blanched broccoli and toasted walnuts to the skillet and toss to coat, then add the cooked pasta and 1/2 cup reserved pasta water; toss or gently stir until the sauce clings and everything is heated through.

8. Stir in 1/2 cup freshly grated Parmesan, season with salt and freshly ground black pepper to taste, and if you want brightness add 1 teaspoon lemon zest or 1 tablespoon lemon juice; combine until creamy, adding a splash more pasta water if needed.

9. Plate the pasta, scatter the crispy sage leaves on top, and finish with extra grated Parmesan, an extra pinch of red pepper flakes if you like heat, and a drizzle of olive oil if it looks dry. Serve immediately.

Equipment Needed

1. Large pot for boiling pasta and blanching broccoli, with lid
2. Colander or strainer to drain pasta and broccoli
3. Large skillet (10 to 12 inch) for toasting nuts and making the sauce
4. Cutting board and a sharp chef knife for broccoli, garlic and zesting lemon
5. Tongs or a pasta fork and a slotted spoon for stirring and serving
6. Measuring spoons and a 1/2 cup measure for the reserved pasta water and butter
7. Small bowl for holding toasted walnuts and another for ice water to shock the broccoli
8. Microplane or fine grater for Parmesan and lemon zest
9. Paper towels and a spatula or slotted spoon to transfer the crisp sage leaves and finish the sauce

FAQ

Q: Can I use a different pasta shape or gluten free pasta?

A: Yes. Spaghetti, bucatini, or orecchiette all work great. If you use gluten free pasta, follow its package time and be gentle when stirring so it doesn't fall apart.

Q: How do I know when the butter is properly browned?

A: The butter will foam, then the foam will subside and little brown bits will appear and smell nutty. Take it off the heat right away or it can burn fast. If it smells bitter it's gone too far.

Q: Can I substitute the walnuts or skip the sage?

A: Sure. Toasted pecans or almonds are tasty instead of walnuts. If you dont have fresh sage, try a pinch of dried sage or a few fresh thyme leaves, but the flavor will change a bit.

Q: Why do I need reserved pasta water?

A: The starchy pasta water helps make a silky sauce and helps the butter and cheese cling to the pasta. Add a little at a time until you get the texture you want.

Q: How do I get the broccoli tender but not mushy?

A: Cut florets small and boil or blanch them 2 to 4 minutes depending on size. You want them bright green and just fork tender. Shock them in cold water if you’re not tossing with pasta right away.

Q: Can I make this ahead or store leftovers?

A: You can make it ahead but keep sauce and pasta slightly separate if possible. Store in the fridge up to 3 days. Reheat gently in a skillet with a splash of water or oil so it doesnt dry out, and add extra cheese before serving.

Brown Butter Broccoli, Sage, & Walnut Pasta Recipe Substitutions and Variations

12 ounces pasta: Swap in rigatoni, penne, or farfalle for a chunkier bite that traps the brown butter and bits of broccoli; if you want long noodles try linguine instead of spaghetti — they cling to sauce nicely. (Cooking time may change a minute or two.)
1 small head broccoli, about 4 cups florets: Use broccolini or tenderstem broccoli for slimmer stalks and a sweeter note, or substitute blanched kale or Swiss chard for a leafier, greener texture.
3/4 cup walnuts, roughly chopped and toasted: Swap in toasted pecans for similar richness, or pine nuts for a silkier finish; almonds (slivered or sliced) work too if you want more crunch.
12 to 15 fresh sage leaves: Substitute fresh thyme leaves or chopped rosemary for an earthy herb note, or use torn fresh basil for a brighter, more summery flavor if you prefer less woodsy taste.

Pro Tips

– Brown the butter low and slow and don’t walk away. It can go from nutty to burnt in like 30 seconds, so once it starts to smell toasted watch it closely and pull it off the heat right before the brown bits get too dark. If it does burn, start over with fresh butter, cuz that bitter taste will ruin the whole thing.

– Toast the walnuts and crisp the sage separately. Toast the nuts in a dry pan till they’re fragrant, then transfer them out so they don’t keep cooking. Fry the sage leaves in the browned butter for just a few seconds, then drain on paper towel so they stay super crispy instead of soggy.

– Reserve more pasta water than you think you need. That starchy water is your sauce glue. If the pasta seems dry, add a splash at a time until the sauce clings. Warm water mixes in easier than cold, so don’t add it straight from the sink.

– Blanch the broccoli quick and shock it in ice water. You want bright green, slightly tender florets that still have snap. If you skip the shock, the broccoli will keep cooking and turn mushy when you toss it in the hot pan. If you’re short on time, run cold water over it for a minute instead of a full ice bath.

Brown Butter Broccoli, Sage, & Walnut Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I plated pasta drenched in nutty brown butter, crispy sage, toasty walnuts, fiery red pepper flakes, and a dusting of Parmesan, and it immediately made October feel inevitable.

Servings

servings

Calories

738

kcal

Equipment: 1. Large pot for boiling pasta and blanching broccoli, with lid
2. Colander or strainer to drain pasta and broccoli
3. Large skillet (10 to 12 inch) for toasting nuts and making the sauce
4. Cutting board and a sharp chef knife for broccoli, garlic and zesting lemon
5. Tongs or a pasta fork and a slotted spoon for stirring and serving
6. Measuring spoons and a 1/2 cup measure for the reserved pasta water and butter
7. Small bowl for holding toasted walnuts and another for ice water to shock the broccoli
8. Microplane or fine grater for Parmesan and lemon zest
9. Paper towels and a spatula or slotted spoon to transfer the crisp sage leaves and finish the sauce

Ingredients

12 ounces pasta (spaghetti, bucatini, or orecchiette)
1 small head broccoli, about 4 cups florets
6 tablespoons unsalted butter
12 to 15 fresh sage leaves, packed
3/4 cup walnuts, roughly chopped and toasted
3 cloves garlic, minced or finely chopped
1 teaspoon red pepper flakes, or 1/2 to 1 teaspoon to taste
1/2 cup freshly grated Parmesan, plus extra for serving
2 tablespoons extra virgin olive oil
Salt, to taste (about 1 to 1 1/2 teaspoons kosher salt for the pasta water)
Freshly ground black pepper, to taste
1/2 cup reserved pasta cooking water
Optional: 1 teaspoon lemon zest or 1 tablespoon lemon juice for brightness

Directions

Bring a large pot of salted water to a boil (about 1 to 1 1/2 teaspoons kosher salt), add 12 ounces pasta and cook until just shy of al dente, following package time; before draining scoop out and reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
While pasta cooks, cut a small head of broccoli into about 4 cups of florets. Blanch florets in the boiling pasta water for 1 to 2 minutes until bright green and just tender, then drain and plunge into ice water or rinse under cold water to stop cooking; drain again and set aside.
In a large skillet over medium heat toast 3/4 cup roughly chopped walnuts until fragrant, 2 to 4 minutes, shaking the pan so they don't burn; transfer walnuts to a bowl and leave the skillet for the butter.
Melt 6 tablespoons unsalted butter in the same skillet over medium heat, then let it brown until it smells nutty and has little amber bits, about 3 to 5 minutes; watch it closely because it goes from brown to burned fast.
Add 12 to 15 packed fresh sage leaves to the browned butter and fry until crisp, about 20 to 40 seconds, then transfer the sage to a paper towel to drain and save the butter in the pan.
Lower the heat to medium low and add 2 tablespoons extra virgin olive oil, 3 cloves minced garlic and 1 teaspoon red pepper flakes (or 1/2 to 1 teaspoon to taste) to the brown butter; cook until garlic is soft and fragrant, about 30 to 60 seconds, don't let it burn.
Add the blanched broccoli and toasted walnuts to the skillet and toss to coat, then add the cooked pasta and 1/2 cup reserved pasta water; toss or gently stir until the sauce clings and everything is heated through.
Stir in 1/2 cup freshly grated Parmesan, season with salt and freshly ground black pepper to taste, and if you want brightness add 1 teaspoon lemon zest or 1 tablespoon lemon juice; combine until creamy, adding a splash more pasta water if needed.
Plate the pasta, scatter the crispy sage leaves on top, and finish with extra grated Parmesan, an extra pinch of red pepper flakes if you like heat, and a drizzle of olive oil if it looks dry. Serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.