Pumpkin Parmesan Pasta Recipe

• 12 oz pasta of your choice (penne or fusilli work great)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp ground nutmeg
• Salt and black pepper to taste
• 1/4 cup fresh sage leaves
• 2 tbsp unsalted butter

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the pumpkin puree, heavy cream, and grated Parmesan cheese to the pan. Stir until the sauce is smooth and heated through.
4. Season with ground nutmeg, salt, and black pepper. Adjust seasonings to taste.
5. Add the cooked pasta into the sauce and toss to coat evenly.
6. In a separate small skillet, melt the butter over medium heat. Add the fresh sage leaves and fry until crispy, about 1-2 minutes.
7. Top the pasta with the crispy sage leaves and serve immediately.

• For a richer flavor, use freshly grated Parmesan cheese.
• If you prefer a thinner sauce, add a bit of the pasta cooking water.
• To make it vegan, substitute the heavy cream with a plant-based cream and use nutritional yeast instead of Parmesan.
• Add cooked chicken or turkey for extra protein.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or cream to loosen the sauce if necessary.

• If fresh sage is unavailable, dried sage can be used, but start with a smaller quantity as dried herbs are more potent.
• Substitute pumpkin puree with butternut squash puree for a slightly different flavor.

This dish pairs beautifully with a crisp green salad dressed in a tangy vinaigrette. For a delightful autumn beverage, serve with hot apple cider to enhance the seasonal flavors.