- 16 ounces penne pasta
- 2 garlic cloves, minced
- 1 cup pumpkin puree
- 1 cup reserved pasta water
- 3/4 cup half and half
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1 cup shredded Parmesan cheese, plus more for serving
- 1-2 Tbsp olive oil
Cook the pasta according to package directions, reserve 1 cup pasta water, drain, and set aside.
In a large skillet, heat the oil over medium-high heat. Add the garlic and sauté for about 30 seconds, until fragrant.
Add the pumpkin puree and half of the reserved pasta water. Whisk until a smooth paste forms.
Stir in the half and half, nutmeg, and salt to the sauce bring to a simmer while occasionally stirring. Cook for 5 minutes or until thickened and smooth.
- Once heated through, add in the grated Parmesan and whisk until the cheese is dissolved. Add the cooked pasta and toss to combine. Add a little more pasta water if your sauce is too thick. Top with additional Parmesan cheese and serve.
Source: Created by: Laura Fuentes -tested by Cindy Bevans