Karina Sharma
Pumpkin puree, pasta, heavy cream, garlic cloves, salt, pepper, and onion, olive oil.
Boil your pasta according to package instructions. Drain and set aside.
In a pan, sauté minced garlic in olive oil until fragrant. Add pumpkin puree and stir.
Pour in the cream, add salt, pepper, and sage. Stir until the sauce is smooth and creamy.
Add the cooked pasta to the sauce and toss until well coated. Enjoy the creamy goodness.
Serve with a sprinkle of fresh sage or parmesan on top.