# What You’ll Need:
→ Pasta
01 - 12 oz dried fettuccine or tagliatelle
→ Sauce
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 2 garlic cloves, finely minced
05 - 8-10 fresh sage leaves, chopped
06 - 1 2/3 cup pumpkin puree (canned or homemade)
07 - 1/2 cup heavy cream
08 - 1/2 cup grated Parmesan cheese, plus more for serving
09 - 1/4 tsp freshly grated nutmeg
10 - Salt and freshly ground black pepper, to taste
→ Topping
11 - 1/2 cup walnuts, roughly chopped
12 - 1 tbsp olive oil
13 - Fresh sage leaves (optional, for garnish)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat 1 tbsp olive oil in a small skillet over medium heat. Add walnuts and toast, stirring for 3 to 4 minutes until golden and fragrant. Transfer to a plate and set aside.
03 - In a large skillet, melt butter with 1 tbsp olive oil over medium heat. Add minced garlic and chopped sage; cook for 1 to 2 minutes until fragrant.
04 - Stir in pumpkin puree, heavy cream, nutmeg, salt, and black pepper. Simmer gently for 3 to 4 minutes, stirring occasionally.
05 - Add grated Parmesan to the sauce and stir until melted and smooth. Adjust consistency with reserved pasta water if needed.
06 - Add drained pasta to the skillet and toss to coat evenly. Cook for 1 to 2 minutes until heated through.
07 - Plate the pasta and top with toasted walnuts, extra Parmesan, and fresh sage leaves as desired. Serve immediately.
