Pumpkin Cream Garlic Sage Pasta

1: Bring a large pot of salted water to a boil and cook the pasta to al dente. Reserve 1 cup of the pasta water, drain pasta, and set aside.

2: Melt the butter in a large saucepan. Add the garlic and sauté for 1-3 minutes.

3: Add flour, then whisk constantly until it turns a golden color and smells nutty.

4: Slowly pour in the milk whisking constantly. Increase the heat to medium-high, and let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes.

5: Remove the pan from the heat, then stir in the pumpkin, cream cheese, sage, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and the sauce is smooth.

6: Taste for seasoning. Add the cooked pasta to the pan and toss to combine, thinning with a bit of the reserved pasta water as needed.

7: Add Parmesan and mix. Garnish with sage.