Start to prepare pasta by cooking in boiling salted water.
Finely chop the shallot and grate Parmesan. Set aside.
Heat up olive oil on medium and cook chopped shallots for 1-2 minutes until tender. Add in minced garlic and mix again until fragrant.
Lower heat. Add in butter and mix until melted. Pour in cream and mix.
Add pumpkin puree and mix again until everything is one a consistent smooth texture.
Add in Parmesan and mix again.
Season to taste. I used salt, pepper and a dusting of sage. Mix and let simmer for a few. Sauce should thicken slightly.
When pasta is ready, strain and add to the sauce. Add a few splashes of pasta water (don’t skip this).
Mix well and serve with more Parmesan and parsley flakes. ENJOY!
3 servings