# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or tagliatelle
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 8 to 10 fresh sage leaves, finely chopped
05 - 3 cloves garlic, minced
06 - 1 small yellow onion, finely chopped
07 - 1 2/3 cups pumpkin purée
08 - 1/2 cup heavy cream
09 - 1/4 cup vegetable broth
10 - 1/2 cup grated Parmesan cheese, plus extra for serving
11 - 1/4 teaspoon ground nutmeg
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Extra sage leaves, fried (optional)
14 - Toasted pumpkin seeds (optional)
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Add fettuccine or tagliatelle and cook until al dente according to package directions. Reserve 1/2 cup pasta water, drain the pasta, and set aside.
02 - In a large skillet over medium heat, melt unsalted butter with olive oil. Add the chopped sage leaves and cook for 1 minute, allowing their aroma to develop.
03 - Add finely chopped onion and minced garlic to the skillet. Sauté for 3 to 4 minutes until softened but not browned.
04 - Stir in pumpkin purée, vegetable broth, and heavy cream. Mix thoroughly and let the sauce simmer for 5 minutes, stirring occasionally.
05 - Incorporate grated Parmesan cheese and ground nutmeg. Season with salt and freshly ground black pepper. Gradually add reserved pasta water until desired sauce consistency is achieved.
06 - Add drained pasta to the skillet. Gently toss until noodles are evenly coated and heated through.
07 - Divide pasta among plates. Top with extra Parmesan, fried sage leaves, and toasted pumpkin seeds as desired.
