# What You Need:
→ Pasta
01 - 14 ounces fettuccine or penne pasta
→ Pumpkin Sauce
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 3/4 cups pumpkin purée (canned or homemade)
06 - 3/4 cup plus 1 tablespoon heavy cream
07 - 1/2 cup vegetable broth
08 - 8 to 10 fresh sage leaves, finely chopped
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper
12 - 1/2 cup grated Parmesan cheese, plus extra for serving
→ Garnish
13 - Fresh sage leaves
14 - Toasted pumpkin seeds, optional
15 - Additional Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, drain the pasta, and set aside.
02 - While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Add the minced garlic and chopped fresh sage to the skillet. Cook for 1 minute, stirring, until fragrant.
04 - Stir in the pumpkin purée, vegetable broth, heavy cream, ground nutmeg, salt, and black pepper. Simmer gently for 5 to 7 minutes, stirring frequently until fully combined and heated through.
05 - Add the grated Parmesan cheese to the sauce and stir until the cheese has melted and the mixture is creamy. Adjust seasoning if necessary.
06 - Toss the cooked pasta with the pumpkin sage sauce, gradually adding reserved pasta water as needed until the sauce reaches your desired consistency.
07 - Serve immediately, garnished with extra fresh sage leaves, toasted pumpkin seeds, and additional Parmesan cheese if desired.
