Creamy Pumpkin Puree Pasta with Sage and Parmesan

This delightful pasta dish marries the rich, velvety texture of pumpkin puree with aromatic sage and a sprinkle of nutty Parmesan cheese. The balance of flavors creates a comforting and satisfying meal that's perfect for autumn, while remaining true to traditional Italian cooking principles. Plus, it's vegetarian and can be made gluten-free with the right pasta choice.

Ingredients:

• 8 oz pasta of choice
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh sage, chopped (or 1/2 tsp dried sage)
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and fresh sage, cooking for an additional minute until fragrant.
4. Stir in the pumpkin puree and heavy cream, mixing until well combined. Allow to simmer for 5 minutes.
5. Add the cooked pasta to the skillet, tossing to coat in the creamy pumpkin sauce. Stir in the grated Parmesan cheese until melted and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and additional Parmesan if desired.