Ingredients
Scale
- 8 oz pasta (Fettuccine or penne recommended.)
- 1 cup pumpkin puree (Canned or fresh.)
- 1 cup heavy cream (For richness.)
- 1 tablespoon olive oil (For sautéing garlic.)
- 2 cloves garlic (Minced.)
- 1 teaspoon dried sage (Or 2 teaspoons fresh sage.)
- to taste salt
- to taste pepper
- to taste Parmesan cheese (For serving.)
- to taste crushed red pepper flakes (Optional for heat.)
Instructions
- Cook pasta according to package instructions in salted water.
- Heat olive oil in a large skillet over medium heat and sauté garlic for 1 minute.
- Stir in pumpkin puree and heavy cream, simmer for 5 minutes.
- Add sage, salt, and pepper to the sauce.
- Drain pasta (reserve some water) and mix with the sauce.
- Serve hot, topped with Parmesan.
- Prep Time: 10
- Cook Time: 20