Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Sage and Brown Butter Sauce With Whole Wheat Pasta

 
One serving costs about $1.49

$1.49 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6
spoonacular Score:72%

Spoonacular Score: 72%

 

Sage and Brown Butter Sauce With Whole Wheat Pasta requires around around 45 minutes from start to finish. This recipe serves 6 and costs $1.49 per serving. One serving contains 668 calories, 19g of protein, and 34g of fat. Head to the store and pick up butter, onion, olive oil, and a few other things to make it today. 1 person were impressed by this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is pretty good. If you like this recipe, take a look at these similar recipes: Roasted Butternut Squash, Sausage and Orecchiette Pastan in a Brown Butter Sage Sauce, Sage & Brown Butter Pasta with Hazelnuts, and 30 Minute Garlic, Sage and Brown Butter Pasta.

Ingredients

Servings:
1 pound
1 pound whole wheat spaghetti
whole wheat spaghetti
2 pounds
2 pounds butternut squash
butternut squash
3 Tbsps
3 Tbsps olive oil
olive oil
0.5 pound
0.5 pound sweet fresh pork sausage
sweet fresh pork sausage
1 medium
1 medium diced white onion
diced white onion
1 medium
1 medium diced apple
diced apple
0.5 cup
0.5 cup butter
butter
1 Tbsp
1 Tbsp fresh sage
fresh sage
some
some kosher salt
kosher salt
some
some black ground pepper
black ground pepper
1 pound whole wheat spaghetti
1 pound
whole wheat spaghetti
2 pounds butternut squash
2 pounds
butternut squash
3 Tbsps olive oil
3 Tbsps
olive oil
0.5 pound sweet fresh pork sausage
0.5 pound
sweet fresh pork sausage
1 medium diced white onion
1 medium
diced white onion
1 medium diced apple
1 medium
diced apple
0.5 cup butter
0.5 cup
butter
1 Tbsp fresh sage
1 Tbsp
fresh sage
some kosher salt
some
kosher salt
some black ground pepper
some
black ground pepper

Equipment

baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
frying pan
frying pan
tongs
tongs
baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
frying pan
frying pan
tongs
tongs


Instructions

Preheat Oven to 450 degrees Farenheit. Place diced pumpkin (or butternut squash) on baking sheet. Drizzle with olive oil (make sure all sides are evenly coated with oil) and sprinkle with kosher salt. Bake in oven for approximately 1 hour. Turn pieces every 20 minutes or so to evenly brown edges. Baking time will vary depending on the size of the pieces. When done, edges should be browned but pieces should be somewhat soft to the touch. When done, remove from oven. Cook and drain pasta according to package directions. In a skillet, crumble sausage and cook over medium high heat. When cooked through, remove sausage to a plate. Leave the drippings in the pan. Add chopped onion to the pan with rendered fat from the sausage. Over medium heat, cook onions until translucent (approx. 10 minutes). Once the onions are translucent add the chopped apple to the pan and continue to stir over medium heat until apples are heated through. Place butter into another skillet and heat over medium heat. Swirl pan to keep milk solids from burning. You will keep swirling the butter over the heat until it turns a caramel brown and smells nutty. Once it turns brown, add the chopped sage and swirl to combine. Add pasta back into saucepan that it was cooked in. Then add the sausage, roasted pumpkin (or squash), onions and apples. Finally, pour the sage brown butter sauce over all contents and stir with tongs to combine. Salt and pepper as desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.49
Ingredient
1 pound whole wheat spaghetti
2 pounds butternut squash
3 tablespoons olive oil
½ pounds sweet fresh pork sausage
1 medium diced white onion
1 medium diced apple
½ cups butter
1 tablespoon fresh sage
Price
$2.27
$2.00
$0.50
$1.76
$0.24
$0.60
$0.97
$0.62
$8.96

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

Disclaimer

Nutritional Information

Quickview
668k Calories
18g Protein
33g Total Fat
80g Carbs
34% Health Score
Limit These
Calories
668k
33%

Fat
33g
52%

  Saturated Fat
14g
89%

Carbohydrates
80g
27%

  Sugar
7g
8%

Cholesterol
67mg
23%

Sodium
421mg
18%

Get Enough Of These
Protein
18g
38%

Vitamin A
16590IU
332%

Copper
3mg
176%

Manganese
2mg
138%

Selenium
56µg
80%

Vitamin B1
0.64mg
43%

Magnesium
170mg
43%

Vitamin C
34mg
42%

Vitamin B3
7mg
38%

Phosphorus
309mg
31%

Vitamin B6
0.55mg
28%

Vitamin E
3mg
25%

Iron
4mg
25%

Potassium
856mg
24%

Folate
89µg
22%

Zinc
2mg
19%

Vitamin B5
1mg
17%

Fiber
4g
17%

Calcium
123mg
12%

Vitamin B2
0.21mg
12%

Vitamin K
8µg
8%

Vitamin B12
0.35µg
6%

Vitamin D
0.78µg
5%

covered percent of daily need

Related Recipes