Ingredients:

  • 340 g short pasta, such as rigatoni, penne, or fusilli
  • 18 g kosher salt, for the pasta water
  • 15 ml olive oil
  • 80 g yellow onion, finely diced (about 1/2 small onion)
  • 9 g garlic, minced (3 cloves)
  • 425 g canned pure pumpkin puree (not pumpkin pie filling)
  • 240 ml low-sodium vegetable broth
  • 3 g kosher salt, adjusted to taste
  • 1 g dried sage
  • 0.5 g ground nutmeg
  • 0.5 g black pepper
  • 180 g plain Greek yogurt
  • 30 g finely grated Parmesan
  • 5 ml fresh lemon juice
  • 8 g chopped fresh sage, for garnish (optional)

Instructions:

  1. Bring a large pot of water to a boil. Add the 18 g kosher salt and the pasta. Cook until 1 minute short of the package directions. Reserve 240 ml of the pasta water, then drain just before step 7.
  2. While the pasta cooks, finely dice the onion, mince the garlic, grate the Parmesan, and measure the Greek yogurt.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 3 to 4 minutes, until soft and translucent but not browned.
  4. Add the garlic, dried sage, nutmeg, black pepper, and 3 g kosher salt. Stir about 30 seconds, until the garlic smells fragrant and nutty.
  5. Stir in the pumpkin puree and broth. Simmer over medium-low heat for 5 minutes, stirring often, until thick enough to coat a spoon.
  6. Remove the skillet from the heat. Stir in the Greek yogurt, Parmesan, and lemon juice until smooth. Taste and add more salt if needed.
  7. Drain the pasta and add it to the skillet. Toss over low heat for 1 to 2 minutes, adding reserved pasta water 2 tablespoons at a time, until the sauce clings to the noodles and looks glossy.
  8. Garnish with the 8 g chopped fresh sage, if using, and serve immediately.