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Dairy
Easy
30 Minutes
Diets 
Not your typical pasta dish! The pumpkin in the cream sauce makes it richer, creamier, tastier, and better for you. Just don’t divulge the secret. The sage adds a fragrant aroma and a warm, earthy flavor that pairs well with the pumpkin.
12 ounces/400 grams Tuscanini Penne Pasta or other pasta
1 teaspoon olive oil
1–2 tablespoons butter
5 button mushrooms, chopped
1/2 teaspoon ground sage, or to taste
pinch nutmeg
Haddar Kosher Salt, to taste (be generous)
Gefen Peppercorn Blend, to taste
1 cup half-and-half or low-fat (9%) cooking cream
1 cup canned pumpkin puree
grated Parmesan cheese, for garnish
fresh sage leaves, if desired, for garnish
Cook pasta according to package directions. Set aside, covered.
In a large frying pan, heat olive oil and butter.
Add mushrooms and sauté for four minutes.
Add sage, nutmeg, salt, and pepper and stir together.
Add cooking cream and pumpkin and simmer for five minutes, until well combined. A whisk is helpful here.
Taste and adjust seasoning if necessary. Toss together with warm pasta.
Garnish with Parmesan cheese, and sage leaves if desired.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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Question Is there something I can switch the mushrooms with?
You can leave them out or replace them with your favorite vegetable.