Ingredients:

For the Pasta:

• 12 oz (about 340 grams) fettuccine or your choice of pasta
• Salt for boiling water

For the pumpkin Sauce:

• 1 1/2 cups pumpkin puree (canned or homemade)
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

• 1/2 teaspoon ground nutmeg
• 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
• Additional grated Parmesan cheese for serving
• Fresh parsley or sage leaves for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta cooking water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
3. Add Pumpkin and Cream: Stir in the pumpkin puree, heavy cream, and grated Parmesan cheese. Mix well to combine.
4. Add the ground nutmeg and chopped sage to the sauce. Season with salt and pepper to taste.
5. Allow the sauce to simmer for about 5-7 minutes, stirring occasionally. If The sauce is too thick, you can thin it out with a little of the reserved pasta cooking water.
6. Add the cooked pasta to the skillet with the pumpkin sauce. Toss to combine, ensuring the pasta is well-coated With the sauce.
7. If you'd like a creamier texture, you can add a bit more grated Parmesan cheese and stir until melted.
8. Divide the pumpkin pasta among serving plates. Garnish with additional grated Parmesan cheese and fresh parsley or sage leaves. Enjoy your delicious Pumpkin Pasta!