Steps
In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve 1 ½ cups pasta water, drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the sage and garlic, and cook until aromatic, 1 minute. Add the pumpkin puree, salt, pepper, and nutmeg and continue to cook for 2-3 more minutes. Add the milk and stir until well combined and creamy.
Add the cooked pasta and reserved pasta water and toss to combine until the sauce clings to the pasta and is glossy, about 3-4 minutes.
Turn off the heat, stir in the grated parmesan cheese until well combined, and serve immediately with more parmesan cheese on top, if desired.
About this recipe
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