8ozpastabucatini, fettuccini, rigatoni, or your favorite variety, 226 g
1Tbspolive oil15 mL
3clovesgarlicminced
1 15-oz canpumpkin pureenot pumpkin pie filling, 425 g
1cupvegetable broth226 mL
2Tbsptomato paste30 g
¼cupcream cheeseabout 2 oz, 50 g
1Tbspfinely chopped sage
¼tspeach salt and pepper
To serve: grated parmesan
Instructions
Pasta: Cook pasta in salted water according to instructions on package.
Garlic: Meanwhile, heat oil in a medium pot over medium heat. Add minced garlic and cook until soft and fragrant, about 2 minutes.
Sauce: Stir in pumpkin, broth, and tomato paste. Cover and bring to a gentle simmer, letting it simmer for 5 minutes. Remove from heat and whisk in cream cheese, sage, salt, and pepper.
OptionalBlend: If you want an even smoother sauce, carefully blend using a handheld immersion blender, or by transferring to a countertop blender (leave the lid cracked to allow steam to escape).
Serve: Toss together cooked paste and pumpkin sauce. Transfer to serving bowls, topping liberally with fresh grated parmesan.