Ingredients:

  • 12 oz (340 g) fettuccine or spaghetti
  • Salt (for pasta water)
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 g) pumpkin puree (canned or fresh)
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) dried sage (or 1 tablespoon fresh, chopped)
  • ½ teaspoon (2 g) ground nutmeg
  • Salt and pepper to taste
  • ¼ cup (20 g) grated Parmesan cheese + extra for serving
  • Fresh parsley (for garnish, optional)

Instructions:

  1. Boil a large pot of salted water.
  2. Add pasta and cook according to package instructions until al dente.
  3. Reserve ½ cup of pasta water before draining.
  4. In a skillet over medium heat, heat olive oil.
  5. Add minced garlic and sauté until fragrant, about 1 minute.
  6. Stir in pumpkin puree, heavy cream, sage, nutmeg, salt, and pepper.
  7. Allow to simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
  8. Add the drained pasta to the skillet with the pumpkin sauce.
  9. Toss to combine, adjusting the consistency with reserved pasta water if necessary.
  10. Stir in grated Parmesan, mixing until smooth.
  11. Plate the pasta and garnish with fresh parsley and extra Parmesan cheese, if desired.
  12. Enjoy immediately!