Recipe of the Week: Pumpkin Sage Pasta

I love pumpkin.  

Pumpkin lattes, bread, pie; it is what I miss the most when I'm not home for Thanksgiving.  Last week I came across this recipe and I knew we had to make it.  

It only took 20 minutes!

Source

1)  Boil pasta for two.

2) Sauté 2 diced garlic cloves and 8 chopped sage leaves in 3 tbsp olive oil and 3 tbsp butter (or I Cant Believe its Not Butter! like us).

3)  Add 1 cup canned pumpkin and 1 cup pasta water to the pan.  Season with salt & pepper.  Season with red pepper flakes if you're fancy (not like us).

4) Whisk together until mixed.

5)  Pour sauce over pasta and top with parmesan cheese.

*Chop your sage leaves better than I did.  I'm impatient.*

Please Note: Our end result tasted much better than it looks in this picture.  

Use your left over sauce as a cold dip for crackers.