Pumpkin Pasta

Pumpkin season has just kicked off and I’m all in! The flavors of this pasta are pure fall – creamy pumpkin, a little nutmeg and fresh sage from the garden. Serve this with a leafy green salad and enjoy!

1. Cook pasta in salted boiling water according to package instructions.

2. Meanwhile, add olive oil to a large skillet and warm over medium heat. Add garlic and cook for 2 minutes, or until fragrant.

3. Add pumpkin, vegetable broth, half-and-half, white wine vinegar, salt, pepper and nutmeg. Whisk to combine; bring sauce to a simmer, turn heat to medium-low and continue to simmer for 5 minutes.

4. Add sage and parmesan and stir to combine. Remove pan from heat and add cooked pasta and stir until all the noodles are well coated.

5. Transfer pasta to a serving dish and garnish with walnuts, pepitas and additional sage and parmesan.

Pumpkin Pasta

Serves 6

All you need:

1 pound pasta

1/3 cup olive oil

3 peeled garlic cloves, finely chopped

1 (15 ounce) can pumpkin puree

1 1/2 cups vegetable broth

1/4 cup half-and-half

2 tablespoons white wine vinegar

1 teaspoon kosher salt

Freshly grated black pepper, to taste

Pinch nutmeg

6 fresh sage leaves, chiffonade, plus more for garnish

1/3 cup freshly grated parmesan cheese, plus more for garnish

1/4 cup chopped walnuts

1/4 cup honey roasted or roasted salted pepitas (pumpkin seeds)

All you do:

1. Cook pasta in salted boiling water according to package instructions.
2. Meanwhile, add olive oil to a large skillet and warm over medium heat. Add garlic and cook for 2 minutes, or until fragrant.
3. Add pumpkin, vegetable broth, half-and-half, white wine vinegar, salt, pepper and nutmeg. Whisk to combine; bring sauce to a simmer, turn heat to medium-low and continue to simmer for 5 minutes.
4. Add sage and parmesan and stir to combine. Remove pan from heat and add cooked pasta and stir until all the noodles are well coated.
5. Transfer pasta to a serving dish and garnish with walnuts, pepitas and additional sage and parmesan.