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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!
Brown Butter Corn Pasta Alfredo
Servings: 6
Calories Per Serving: 726 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8 tablespoons salted butter
- 1/4 cup fresh sage leaves
- 6 cloves garlic, chopped
- chili flakes
- 2 cups corn
- 1 pound short or long cut pasta
- 2 cups whole milk
- 6 ounces cream cheese, at room temperature
- 1 1/2 cups grated parmesan
- 1/2 cup crumbled blue cheese (optional)
- salt and black pepper
Instructions
- 1. Melt the butter with the sage leaves in a large skillet set over medium heat. Cook for 2 minutes, then add the corn, garlic, salt, pepper, and chili flakes. Cook for 5 minutes, until the butter is browned. Remove from the heat. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.3. To the hot pot, add the cream cheese, stirring until melted. Slowly whisk in the milk until smooth. Set over medium heat and bring the sauce to a simmer. Cook 5 minutes, until thickened slightly. Stir in the parmesan and blue cheese (if using) and season with salt and lots of pepper.4. Toss in the pasta, stir in the corn and brown butter, then remove from the heat. Divide the pasta between plates. Serve with extra parmesan. Eat and enjoy immediately.
So yummy!! Such good flavors I would have never thought to add but it all comes out perfectly
Hey Erin,
Awesome! Thanks so much for making this recipe and your feedback! So glad it was enjoyed! Have a great autumn Friday! Xx
Wow! This turned out so much better than I was hoping for!! I doubled the corn after reading other comments. The sauce was the most perfect alfredo consistency I’ve ever made.
Thank you for sharing another recipe we’ll be adding into our regular rotation!
Thanks so much, Emma! So glad to hear this dish turned out well for you! Thanks for giving it a try! XxT
I have frozen corn kernels – should a steam these for half the usual time before “roasting” in the pan, or should I just toss them in frozen? Thanks!
Hi Caitlin,
I would just toss them in frozen:) Please let me know if you give this recipe a try, I hope you love it! xT
This was delicious. Pretty rich with all the cheeses so I wouldn’t make it regularly, but a tasty, easy comfort food meal. One change I would make would just be to put the corn in at the end or sauté it separately, as I think the butter would have browned better without it. For all the Alfredo/corn rib sticklers, go back to kindergarten and learn how to be kind and gracious. It’s quite obvious that you can just use regular corn. I don’t think you would talk to a friend that way who was sharing her recipe with you.
Hey Ruby,
Thanks so much for trying this dish and sharing your feedback! So glad to hear it was enjoyed:) Have a great day! xT
Great recipe wonderful flavour! Used 3 ribs of corn, added chicken for more protein and omitted the blue cheese.
Thanks so much, Amy! So glad to hear you enjoyed this recipe, thanks for making it! x
Sauce broke. This was trash.
This happened to me also. But this recipe was otherwise delicious. Any ideas as to how to prevent the sauce from breaking next time?
Hi Lauren,
It’s always a good idea to make sure your milk or cream is warm and then whisk well while you add it. I hope this helps! x
Good, not great. Wouldn’t make again but not sorry I did this time. Just not a keeper. The sage brown butter did not stand up to the blue cheese.
Hi Kathleen,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear you didn’t love it! x
We really enjoyed this. I added asparagus, cherry tomatoes, and some chicken(pan fried with Parm crust) that I was originally going to serve along with it, but then I just chunked it up and tossed it all in. Everyone loved it. I should have added a bit more corn, but still very yummy.
Hey Kathy,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks for making it and your comment! xT
What meat would you add to this?
Hi Katie,
I think chicken or sausage would work nicely for you. Please let me know if you give this recipe a try, I hope you love it! xT
This was delicious, even my picky husband liked it. I cut the kernels off 2 cobs, and left out the blue cheese. My sauce looked watery and that there would be too much of it and I was worried I’d end up with pasta soup but it all came together once the cooked pasta was added back in and was perfect. I even added some extra milk and pasta water at the end once it had cooled, and had dried a little. Next time I’ll double the sage, it was so yummy,
Hey Vivian,
Happy Friday!! I appreciate you making this recipe and your comment, love to hear that it turned out well! xx