One can only make so many pumpkin pies or pumpkin cheesecakes with homemade pumpkin puree. I modified a recipe I found because I like to have more protein in my pasta but this can certainly be made without sausage. It’s best if you can use the refrigerated or fresh parmesan as the texture is more creamy but if you only have the shelf-stable grated parmesan, it’ll do but just might need to mix in more slowly with the milk and cream.
Instructions
- Bring a large pot of water to a boil
- If opting to use sausage, cook sausage in a large saucepan or dutch oven over medium heat until cooked through
- Drain, remove, and transfer sausage to a plate or bowl
- Add olive oil to pan and add garlic
- Cook for a few minutes
- Add the pumpkin puree, half and half, milk, seasonings, and parmesan cheese
- Cook and continue stirring until cheese has melted and elements are well melded
- Add back in the sausage (if using)
- Reduce heat to medium low while pasta finishes
- Drain pasta, reserving a few tablespoons of pasta water in case it's needed to thin sauce, toss noodles into sauce
- Serve topped with fresh parmesan
