Did someone say pasta? 🍝

Ingredients:

• 12 ounces (about 340g) of your favourite pasta (e.g., fettuccine, penne, or rigatoni)

• 1 cup canned pumpkin puree

• 1/2 cup heavy cream

• 1/4 cup grated Parmesan cheese

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• 1/4 cup fresh sage leaves, chopped

• 1/4 teaspoon ground nutmeg

• Salt and pepper, to taste

• Optional: Grated Parmesan and additional fresh sage leaves for garnish

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.

2. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and chopped sage leaves. Sauté for about 2 minutes until the sage becomes crisp and fragrant.

3. Reduce the heat to low, and then add the pumpkin puree, heavy cream, and grated Parmesan cheese to the skillet. Stir well to combine all the ingredients.

4. Continue to cook the sauce over low heat, allowing it to simmer for about 5-7 minutes, or until it thickens and the flavours meld together. Stir occasionally.

5. Season the sauce with ground nutmeg, salt, and pepper to taste. Adjust the seasoning to your preference.

6. Add the cooked pasta to the skillet with the creamy pumpkin sauce. Toss the pasta to coat it evenly with the sauce. If the sauce is too thick, you can add a little pasta cooking water to reach your desired consistency.

7. Once everything is well combined and heated through, remove the skillet from the heat.

8. Serve the creamy pumpkin and sage pasta in individual plates, garnishing with grated Parmesan cheese and additional fresh sage leaves if desired.