Ingredients:

  • 1 lb (450g) whole grain penne
  • 1 tbsp (15ml) olive oil
  • 4 tbsp (57g) unsalted butter
  • 1 cup (245g) 100% pure pumpkin puree
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (4g) fresh sage, finely chopped
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 1/2 tsp (3g) ground nutmeg
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup (240ml) of the starchy pasta water. Drain the pasta and toss with olive oil.
  2. Place the butter in a skillet over medium heat. Melt and whisk constantly until the foam subsides and small brown specks form at the bottom. Once it smells nutty and reaches a mahogany hue, add the minced garlic and chopped sage, sautéing for 30 seconds.
  3. Lower the heat to medium-low. Stir in the pumpkin puree and ground nutmeg until smooth. Gradually whisk in the reserved pasta water until the sauce reaches a velvety consistency. Stir in the Parmesan cheese until melted.
  4. Add the cooked pasta to the skillet. Toss gently over low heat for 1-2 minutes. If the sauce is too thick, add a splash more pasta water. Season with salt and black pepper.