Pumpkin Pasta

Ingredients: 

•  9 tbsp butter 3 tbsp minced shallots 1 cup pumpkin puree (NOT pumpkin pie mix) 
• salt/white pepper to taste 
• 3 tbsp heavy cream 
• 3 tbsp grated Parmesan cheese + 2 ounces 
• pinch of nutmeg 
• 12 sage leaves 
• 1 tbsp fresh parsley leaves

In a large saute pan over medium heat, melt 1 tbsp of butter. Add and saute shallots for 1 minute. 

Add pumpkin and cook until slightly dryer, about 2 to 3 minutes. 

Season with salt and pepper. Stir in cream and cook for 2 minutes. 

Remove from heat and stir in 2 ounces of cheese and nutmeg, to taste. 

 2. For pasta, you can put it into tortellini/ravioli or use it as a sauce over spaghetti. If made for noodles, I would add a bit extra heavy cream for better consistency.  If you go tortellini/ravioli:

...melt the rest of the butter with the sage and stir in the pasta. Sprinkle with the 3 tbsp parma and garnish with parsley! EASY!