Ingredients:

  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh sage, finely chopped
  • 15 oz pumpkin puree
  • 1/2 cup vegetable broth
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 tsp lemon juice

Instructions:

  1. Heat the butter or oil in your skillet over medium heat. Add the minced garlic and chopped sage. Sauté for 1–2 minutes until the garlic is fragrant and the sage leaves become slightly crisp and mahogany-colored.
  2. Stir in the pumpkin puree, nutmeg, salt, and black pepper. Cook for 3–5 minutes, stirring constantly, until the pumpkin darkens slightly and develops a toasted, nutty aroma.
  3. Slowly whisk in the vegetable broth (or pasta water) one tablespoon at a time. Continue to simmer on low for another 5 minutes until the sauce reaches a velvety, pourable consistency.
  4. Remove the pan from the heat. Stir in the grated Parmesan cheese and lemon juice. Whisk vigorously until the cheese is completely melted and the sauce is glossy and smooth.