# Components:
→ Pasta
01 - 12 ounces fettuccine or tagliatelle
02 - Salt, for boiling water
→ Pumpkin Sauce
03 - 2 tablespoons 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 teaspoon ground nutmeg
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt
12 - 1/4 cup grated Parmesan cheese
→ Sage Brown Butter
13 - 6 tablespoons unsalted butter
14 - 12 fresh sage leaves
→ Garnish
15 - Additional grated Parmesan cheese
16 - Cracked black pepper
17 - Toasted pumpkin seeds (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add fettuccine or tagliatelle and cook until al dente, following package instructions. Reserve 1/2 cup of pasta water. Drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for 1 additional minute.
03 - Stir in pumpkin purée, vegetable broth, heavy cream, nutmeg, black pepper, and salt. Simmer gently for 5 to 7 minutes, stirring occasionally, until sauce slightly thickens. Blend in grated Parmesan cheese until smooth. If needed, add reserved pasta water to adjust consistency.
04 - In a small saucepan over medium heat, melt unsalted butter. Add fresh sage leaves and cook, swirling pan occasionally, for 2 to 3 minutes until butter turns golden brown and sage is crisp. Remove from heat.
05 - Add cooked pasta to the skillet with pumpkin sauce. Toss until noodles are evenly coated and warmed through, adding reserved pasta water if necessary for a creamy texture.
06 - Plate the pasta and drizzle with warm sage brown butter. Top with crispy sage leaves. Finish with additional grated Parmesan, cracked black pepper, and toasted pumpkin seeds, if using.
