Begin by bringing a large pot of salted water to a rolling boil. Add your pasta of choice, cooking it according to package instructions until al dente, usually around 8-10 minutes. Before draining, reserve about 1 cup of the starchy pasta water to help create a luscious sauce later. Once cooked, drain the pasta and set it aside while you prepare the sauce.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil shimmers, add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.

Stir in 1 cup of pumpkin puree, ensuring it blends well with the garlic and oil. Cook the mixture for about 2-3 minutes.

Pour in 1 cup of heavy cream, stirring continuously until the mixture is smooth. Gently fold in ¾ cup of grated Parmesan cheese, ½ teaspoon of ground nutmeg, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Allow the sauce to simmer for around 3-5 minutes, thickening nicely.

Carefully add the drained pasta into the skillet, tossing everything together until the pasta is well coated.

Plate your creamy pasta and garnish with extra Parmesan cheese and a sprinkle of fresh parsley or sage.