Healthier than some, this meatless pasta recipe actually gets its creaminess from canned pumpkin purée and a bit of cream cheese—not a lot of heavy cream. Mushrooms and garlic sautéed with fresh sage transform the pumpkin into a delicious sauce that’s perfect for the fall season.
Stir in the cream cheese and Parmesan cheese into the sauce until it melts. Add the pasta and toss gently until coated. Garnish with remaining sage, Parmesan cheese, and toasted pecans. Serve and enjoy!