1. Melt butter in a large saucepan. Add onion and sweat until softened. Whisk in pumpkin puree and cream and simmer until thickened stirring occasionally.
2. Remove from heat and stir in Parmesan, nutmeg, salt and pepper to taste.
3. Drain pasta, reserving some liquid and stir into sauce, add in reserved pasta water to thin if necessary. Garnish with sage.
Originally Submitted
6/5/2020
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