Pumpkin Sage Pasta

MAKES 2 SERVINGS

Like a healthy mac & cheese but with an autumnal spin to it, this dish is a quick meal that you can make with mostly pantry staples. One of my favorite parts is the texture that comes from the crunchy toasted pepitas on top. With the sage mixed in, it’s such a cozy flavor profile that feels more decadent than it is. (Use 1 teaspoon of dried sage leaves if you forget to buy fresh.) We eat this pasta almost weekly in the fall and winter. A nice substitute for pumpkin would be butternut squash or even mashed sweet potato. My favorite type of pasta to use is zucchette, if you can find it. They look like little pumpkins! Orecchiette is another great alternative—little bowls that scoop up the delicious sauce. A tossed green salad with 1-2-3 Dressing (page 71) would round out the meal simply.

½ pound pasta of choice (I used trottole here)

2 tablespoons unsalted butter

1 medium shallot, minced

1 clove garlic, minced

½ (15-ounce) can unflavored pumpkin puree

1 ounce unflavored cream cheese (carrageenan-free) or fresh goat cheese (chèvre)

1 tablespoon chopped fresh sage, plus leaves for garnish (if desired)

Kosher salt and freshly ground black pepper

¼ cup pepitas (pumpkin seeds), toasted

2 tablespoons chopped fresh chives

Bring a large pot of salted water to a boil and cook the pasta according to its package directions. Reserve 1 cup of the cooking water, then drain the pasta. Do not rinse.

Meanwhile, in a large skillet, melt the butter over medium heat. Add the shallot and garlic and sauté until fragrant, about 2 minutes. Then add the pumpkin puree and stir to combine. Add ¼ cup of the reserved pasta water at a time until desired consistency is reached. Whisk in the cream cheese and sage until creamy and thick. Add the hot pasta and toss to coat well. Season with salt and pepper to taste.

Divide the pasta among serving dishes and top with the toasted pepitas, chives, and sage leaves (if using). Serve immediately.