# Ingredient List:
→ Pasta
01 - 12 oz fettuccine or tagliatelle
02 - Salt, for boiling water
→ Pumpkin Sauce
03 - 2 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 1/2 cups pumpkin purée, unsweetened
07 - 1/2 cup vegetable broth
08 - 1/2 cup heavy cream
09 - 1/2 tsp ground nutmeg
10 - 1/4 tsp ground black pepper
11 - 1/2 tsp salt
12 - 1/4 cup grated Parmesan cheese
→ Sage Brown Butter
13 - 6 tbsp unsalted butter
14 - 12 fresh sage leaves
→ Garnish
15 - Additional grated Parmesan
16 - Cracked black pepper
17 - Toasted pumpkin seeds (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package directions. Reserve 1/2 cup pasta water and drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Stir in minced garlic and cook for 1 minute.
03 - Add pumpkin purée, vegetable broth, heavy cream, ground nutmeg, black pepper, and salt to the skillet. Simmer gently for 5 to 7 minutes, stirring often, until slightly thickened. Stir in grated Parmesan cheese until the sauce is smooth. If needed, add reserved pasta water for desired consistency.
04 - In a small saucepan over medium heat, melt unsalted butter. Add sage leaves and cook, swirling occasionally, until butter is golden brown and sage leaves are crispy, about 2 to 3 minutes. Remove from heat.
05 - Add the drained pasta to the pumpkin sauce and toss to coat evenly. Warm through, adding reserved pasta water as required for creaminess.
06 - Serve pasta on plates and drizzle with sage brown butter. Top with crispy sage leaves, extra grated Parmesan, cracked black pepper, and toasted pumpkin seeds if desired.
