Cook the pasta: Boil a big pot of salted water and cook your pasta until al dente—tender but still with a little bite. Before draining, scoop out about a cup of that starchy pasta water and set it aside.
Sauté the mushrooms: Heat olive oil in a large skillet over medium heat. Add the mushrooms and let them sit for a few minutes so they turn golden and flavorful.
Add the flavor: Stir in the garlic and sage for about 30 seconds, just until fragrant—your kitchen should smell amazing.
Make the creamy pumpkin sauce: Whisk in the pumpkin puree, cream, and broth. Let it simmer for a few minutes until slightly thickened. Then stir in the Parmesan, salt, and pepper.
Toss it all together: Add the cooked pasta to the skillet and toss until it’s fully coated. Pour in a little pasta water at a time until the sauce clings beautifully. Serve hot with extra Parmesan and fresh sage on top.
