Ingredients
Scale
- 12 ounces of your favorite pasta (such as penne, rigatoni, or fettuccine)
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy cream or whole milk
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely diced
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Reserved pasta water (about 1/2 cup)
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is al dente.
- Before draining the pasta, carefully scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the rest of the pasta.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and diced shallots. Sauté for 2 to 3 minutes until they are soft and smell wonderful.
- Stir in the pumpkin puree, heavy cream, sage, and nutmeg. Use a whisk or spoon to combine everything until the sauce is smooth.
- Let the sauce simmer gently for about 3 to 5 minutes. If it looks too thick, stir in a few tablespoons of the reserved pasta water.
- Add the grated parmesan cheese to the skillet. Stir constantly until the cheese melts completely into the sauce.
- Add the cooked pasta to the skillet. Toss the noodles thoroughly so every piece is coated in the creamy pumpkin sauce.
- Season with salt and plenty of black pepper. Taste and adjust the seasoning if needed.
- Serve immediately in warm bowls, topped with extra parmesan and fresh parsley if you like.
- Cook Time: less than 30 minutes