Sage Brown Butter Corn Pasta Alfredo.

Sage Brown Butter Corn Pasta Alfredo is a scrumptious late summer pasta that transitions wonderfully into fall. I took a classic pasta recipe and updated it with a rich and creamy sauce, golden brown butter, corn, and fried sage leaves. The result is delicious late summer and early fall flavors that melt in your mouth. It’s the coziest, creamiest Alfredo pasta and great for busy nights.

It’s crazy that this is the last week of August. Sunday marks the 1st of September! I’m so excited and looking forward to a busy fall ahead!

Between fall game nights with friends, busy work/school schedules, back-to-school activities, and holiday planning, it’s that crazy time of year when we’re transitioning from laid-back summer days to active fall schedules.

I love it. Though it can sometimes be overwhelming, I mostly thrive on having too many things to do! This is the time of year when my recipes really start to get cozier. They also get simpler with one-pan dishes and slow cooker recipes. And I think they become even more delish!

September is a great month to start making my dad’s creamy alfredo pasta. His alfredo is luscious, and he makes it perfectly every time with little effort.

His secret? A block of Philadelphia cream and more parmesan than you might usually use. It’s creamy and truly delicious. My addition to his recipe today is brown butter, end-of-summer corn, and fresh sage. It’s the perfect Alfredo for this time of year!

These are the details

Step 1: brown the butter with the corn and sage

For this pasta alfredo, I start with the butter sauce. Melt a stick of butter in a skillet with fresh sage, then add the corn and garlic. Next, season the corn to taste with salt, black pepper, and chili flakes.

Allow the butter to brown around the corn. This takes around 10 minutes. The butter will smell nutty, the corn will be golden, and the sage should get crispy.

Pull the skillet off the heat and set aside.

Step 2: cook the pasta

Boil your favorite pasta cut. For this Alfredo sauce, I switched it up from the usual fettuccine and used a short-cut pasta. Either long or short is great, but I do love the short-cut with the corn!

I used organic taccole pasta, which is always fun! 

Step 3: make the sauce

Once you drain the pasta, let it hang in the colander while you make the sauce. Add the cream cheese to the same hot pot and let it melt. Whisk in the milk, then add the Parmesan cheese. And if you enjoy blue cheese like we do, add some blue cheese, too! YUM!

Finish the sauce with salt and black pepper, then mix in the pasta, the corn, brown butter, and sage. It’s going to smell so delicious and look even yummier!

Step 4: finish

I like to top this dish with freshly grated parmesan and a few of those flavorful, crispy sage leaves.

The sauce is creamy with warming notes of sage, sweetness from the corn, and nuttiness from the golden brown butter. It’s my favorite combo.

Perfect for chillier nights or when you need to throw together a quick dinner.

Looking for other quick pasta recipes? Here are a few ideas: 

Lemon Pepper Cajun Chicken Fettuccine Alfredo

4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash

Brown Butter Pumpkin Tortellini Alla Vodka

Butternut Squash Pasta Carbonara with Rosemary Bacon

Browned Sage Butter Chicken Piccata with Mushroom Pasta

Slow Cooker Saucy Sunday Bolognese Pasta

Sage Brown Butter Pumpkin Pasta Alfredo

Lastly, if you make this Sage Brown Butter Corn Pasta Alfredo be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!