Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small yellow onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 teaspoons, 6g)
  • 1 teaspoon dried sage (3g)
  • ½ teaspoon dried nutmeg (1g)
  • ¼ teaspoon red pepper flakes (optional, 0.5g)
  • 1 (15 ounce) can pumpkin puree (425g)
  • 1 cup vegetable broth (240 ml)
  • ½ cup heavy cream (120 ml)
  • ¼ cup grated Parmesan cheese, plus more for serving (30g)
  • Salt and freshly ground black pepper to taste
  • 1 pound pasta of your choice (454g)

Instructions:

  1. Cook pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened and translucent. Add garlic, sage, nutmeg, and red pepper flakes (if using) and cook until fragrant.
  3. Stir in pumpkin puree and vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  4. Reduce heat to low and simmer for 10 minutes, stirring occasionally, allowing the sauce to thicken slightly.
  5. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  6. Add cooked pasta to the sauce and toss to coat. Add a little reserved pasta water if the sauce is too thick.
  7. Serve immediately, garnished with extra Parmesan cheese.