Looking for a delicious, flavour-packed pasta dish that’s perfect for any occasion?
This Brown Butter Veggie Linguine with Chestnut Sage Pangrattato combines the richness of brown butter with a vibrant mix of roasted pumpkin, mushrooms, and red onion.
The crispy pangrattato adds an irresistible crunch with a blend of nutty roasted chestnuts, fragrant fried sage, garlicky warmth, and a touch of fresh chives.
Ideal for busy weeknights or a weekend treat, this recipe brings together a wonderful combination of ingredients for a satisfying meal you’ll want to make again and again.
This recipe was developed in partnership with NOOD as part of a paid collaboration to showcase the Fenix Dinnerware range.
Ingredients You'll Need to Make this Brown Butter Linguine
Linguine
- Pumpkin: adds a rich, slightly sweet flavour and soft texture that balances the savoury components of the dish. I used a medium sized butternut pumpkin here, but any type of pumpkin would work for this.Â
- Red onion: roasted until tender, the onion adds a mild sweetness and depth of flavour. You could replace this with a brown onion.Â
- Mushrooms: mushrooms contribute an earthy, savoury flavour that complements the roasted vegetables. Here I’ve got Swiss brown button mushrooms but you could also use white button, portobello or shiitake mushrooms.  Â
- Dried linguine pasta: the base of the dish, providing a perfect structure to hold the brown butter and roasted veggies. It’s similar to fettuccine, only thinner. Appropriate substitutions would be spaghetti, fettuccine, tagliatelle or pappardelle. Â
Related: NZ Autumn Seasonal Produce
Chestnut Sage Pangrattato
- Sage Leaves: for a fragrant, herbal note that infuses the pangrattato and pairs beautifully with the brown butter.
- Garlic: adds a subtle aromatic flavour and richness to the pangrattato.
- Panko: gives the pangrattato a crispy, crunchy texture, which contrasts nicely with the tender pasta.Â
- Chestnuts: bring a sweet, nutty flavour and a satisfying crunch to the pangrattato. If you can’t get your hands on some chestnuts, you could also use hazelnuts, almonds, walnuts, pecans or pine nuts.Â
- Chives: add a fresh, onion-like bite, balancing the richness of the butter and the earthiness of the sage.
Related: Culinary Herbs You Need in Your Kitchen
Brown Butter
- Butter:Â the key to making brown butter. As the butter melts and cooks until golden brown, it develops a rich, nutty, and caramelised flavour, adding depth to the dish.
How to Make this Brown Butter Veggie Linguine
Whip up this savoury and satisfying dish with the steps below…
Linguine
1. Roast the Vegetables
- Toss the pumpkin and red onion with a drizzle of oil, salt, and pepper, then spread them out on a lined baking tray.
- Roast at 200°C for 15-20 minutes or until golden and tender. For even cooking, avoid overcrowding the tray.
- Repeat this process with the mushrooms for the best texture and flavour.
2. Cook the Pasta
- Bring a large pot of salted water to a boil and cook the linguine according to the packet instructions.Â
- Before draining, reserve ⅓ cup of pasta water—this will help emulsify the brown butter sauce and coat the pasta evenly.
Chestnut Sage Pangrattato
- Fry the sage leaves and garlic slices in a generous drizzle of oil until crispy and fragrant.
- Remove and drain them on a paper towel, leaving the infused oil in the pan.
- In the same pan, toast the panko breadcrumbs until golden brown, then stir in the chopped roasted chestnuts and chives.
Pangrattato refers to crispy, toasted breadcrumbs topping sprinkled on dishes to add texture and flavour.
Make the Brown Butter
- Melt the butter in a large pan over medium-high heat. Let it cook for 5-8 minutes, swirling occasionally, until it turns golden brown and smells nutty.
- Once golden brown, whisk in the reserved pasta water to create a glossy, flavourful sauce that clings to the pasta beautifully.
Assemble and Serve
- Toss the linguine through the brown butter sauce, then plate up with the roasted vegetables.
- Sprinkle generously with the crunchy chestnut sage pangrattato, and finish with the crispy sage and garlic for extra flavour.
- Serve immediately and enjoy!
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Brown Butter Veggie Linguine with Chestnut Sage Pangrattato
This Brown Butter Veggie Linguine features roasted pumpkin, mushrooms, and red onion, topped with a crispy chestnut sage pangrattato. The perfect balance of rich, nutty flavours and a satisfying crunch, ideal for any occasion.
Ingredients
Linguine
- ½ pumpkin diced
- 1 red onion cut into wedges
- 250 g mushrooms halved
- 400 g dried linguine pasta
Chestnut Sage Pangrattato
- Large handful of sage leaves
- 3 cloves garlic sliced
- ½ cup panko breadcrumbs
- ¼ cup roasted chestnuts roughly chopped
- Large handful of chopped chives
Brown Butter
- 100 g butter
Instructions
Linguine
- Preheat your oven to 200°C.
- Toss the pumpkin and onion with a drizzle of olive oil, salt and pepper in a deep bowl. Place on a baking tray and bake for 15-20 minutes or until tender. Repeat with the mushrooms.
- Cook the linguine according to the pack instructions and reserve â…“ cup of pasta water.
Chestnut Sage Pangrattato
- Fry the sage and garlic in a generous drizzle of oil until crispy and golden. Remove the sage and garlic from the pan and place on a paper towel, leaving the oil behind
- Using the same pan, toast the panko until golden brown. Add chestnuts and chives and mix to combine.
Brown Butter
- Melt the butter in a large saucepan over medium-high heat. Cook for 5-8 minutes or until the butter has foamed and turned golden brown.
- Add the reserved pasta water and whisk to combine. Toss through the pasta. Season to taste with salt and pepper
- Divide the pasta onto dinner plates and top with roast veggies
- Sprinkle over chestnut sage pangrattato, fried sage and garlic
- Serve and enjoy!
If you give this Brown Butter Veggie Linguine a go, don’t forget to tag @theculinaryletter and #theculinaryletter on Instagram so that I can see all your wonderful creations!
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Until next time, stay curious!Â
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