Creamy One-Pot Pumpkin Pasta

When the weather turns cooler, there's nothing quite like a bowl of creamy pasta to make dinner feel a little more comforting. This one-pot pumpkin pasta combines tender noodles with a velvety sauce made from pumpkin, cream, Parmesan, garlic, and warm nutmeg, with an optional pinch of red pepper flakes for a subtle kick. Finish it with crispy sage or bacon for an extra layer of savory flavor and texture. 

Ingredients: 

• 12 oz short pasta (penne or rigatoni) 
• 1 tablespoon olive oil 
• 3 cloves garlic, minced 
• 1 cup canned pumpkin puree 
• 2 cups vegetable or chicken broth 
• ½ cup heavy cream 
• ½ cup grated Parmesan cheese, plus more for serving 
• ¼ teaspoon nutmeg 
• Pinch of red pepper flakes (optional)
• Salt and pepper to taste 
• Crispy sage leaves or crumbled bacon, for topping (optional) 

Instructions:

1. Heat olive oil in a large pot over medium heat. Saute garlic for 1 minute until fragrant. 
2. Stir in pumpkin puree, broth, and pasta. Bring to a simmer, cover, and cook 12-14 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed. 
3. Stir in cream, Parmesan, nutmeg, and red pepper flakes. Season with salt and pepper. 
4. Top with extra Parmesan and crispy sage or bacon if using.