Sage Butter and Figs Pasta

By The Cooking World, Editorial Staff

September 12, 2025

Figs Pasta Recipe for Cozy Autumn Nights

In this week’s recipe, we're bringing a touch of autumnal elegance to your table with this Sage Butter and Figs Pasta.

Sweet, juicy figs meet nutty, browned sage butter—in perfect contrast. Toasted hazelnuts add an earthy crunch, while tangy Roquefort melts into a creamy swirl, tying everything together with a bold, savory edge.

Simple yet sophisticated, this pasta is a seasonal delight you’ll want to make again and again.

PREP TIME

25 minutes

COOK TIME

25 minutes

serves

Ingredients

320 g spaghetti
40 g butter
8 fresh figs, quartered
8–10 fresh sage leaves
40 g hazelnuts, toasted and roughly chopped
50 g Roquefort (or another blue cheese, like Gorgonzola)
Salt, to taste
Freshly ground black pepper, to taste

Special Equipment

Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve ½ cup of the pasta water before draining.
Place a dry skillet over medium heat. Add the hazelnuts and toast for 3–4 minutes, shaking the pan occasionally, until they’re golden and fragrant. Transfer to a cutting board, roughly chop, and set aside.
In a large pan, melt the butter over medium heat. Once it begins to foam, add the sage leaves. Let them fry in the butter for 1–2 minutes, until crisp and aromatic. Keep a close eye—the butter should turn golden brown but not burn.
Add the drained spaghetti directly to the pan with the sage butter. Toss well to coat, adding a splash of reserved pasta water to help the sauce cling to the pasta.
Gently fold in the quartered figs. Let them warm through for about 1 minute without breaking apart too much. Crumble in the Roquefort and stir until it begins to melt into the sauce, creating a creamy coating around the pasta.
Season with freshly ground black pepper and taste for salt.
Divide the pasta between bowls, then scatter the toasted hazelnuts over the top. Serve immediately.