Creamy Pumpkin Pasta with Sage & Parmesan

• 6 ounces, weight Whole Wheat Pasta
• 1/2 cups Pasta Cooking Water
• 2 teaspoons Olive Oil
• 2 whole Shallots, Diced
• 1 clove Garlic, Minced
• 1 Tablespoon Fresh Sage, Plus More For Garnish
• 1 can (15 Oz. Size) Pumpkin Puree
• 1/4 cups Parmesan Cheese, Plus More For Garnish
• 1/2 teaspoons Ground Nutmeg
• Salt And Pepper

1. Cook the pasta according to package directions.
2. When the pasta is al dente, reserve some of the cooking water before draining.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the shallots, garlic, sage and a pinch of salt and stir well.
5. Cook for about 10 minutes, until the shallots are tender and fragrant.
6. Add the pumpkin, Parmesan cheese and nutmeg and stir to combine.
7. Stir in the reserved pasta water and stir until fully incorporated.
8. Add the pasta and combine.
9. Season with salt and pepper to taste.
10. Garnish with additional sage and Parmesan cheese for serving.
11. Note: As written, this recipe is not vegan.
12. To make it vegan, omit the Parmesan cheese.

pasta, pasta cooking water, olive oil, shallots, clove garlic, fresh sage, parmesan cheese, ground nutmeg, salt

Taken from tastykitchen.com/recipes/main-courses/creamy-pumpkin-pasta-with-sage-parmesan/ (may not work)