Tags: dinner - vegetarian - sauce - pasta - GF - GF vegetarian -
GF sauce - GF dinner - GF pasta
Active Time: 15 minutes
Passive Time: 20 minutes
Serves: 4-6

Fall-inspired twist on the original

Pinch of Yum

• Pasta: 12 oz

• Butter: 2 tbsp

• Garlic: 5 cloves, minced

• Pumpkin puree: 15 oz
• Heavy cream: 2.5 cups

• Parmesan: 1/2 cup, grated

• A few sage leaves or rosemary sprigs can take this to the next level! Add with the garlic and pull out just before the pumpkin and cream are added
• Fettuccine, egg noodles, whatever pasta shape you want. Use GF pasta to make this GF

1. Cook the pasta to al dente according to the directions on the box. Reserve 1 cup of pasta water before draining
2. Heat the butter over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and heavy whipping cream. Simmer until slightly thickened. Add the cheese and stir to combined
3. Toss the pasta in the sauce and thin as needed using the reserved cooking liquid. Top with additional Parm and season to taste (I used at least one teaspoon coarse sea salt). Serve immediately