Pumpkin Pasta

Salt and boil water in a pot, and cook pasta according to package instructions. Reserve ½ cup of pasta water then drain.
In a separate, large skillet, toast the pumpkin seeds. Remove from skillet and set aside. In the same skillet, melt the butter then add the whole sage leaves. Let that fry for 20-30 seconds, then remove them from the pan and save them on a paper towel lined plate for later.
To the skillet, add the minced garlic and diced sage. Sauté for 1 minute. Add the pumpkin puree and heavy cream. Stir until combined. Let that simmer for 3-4 minutes until thickened, stirring occasionally.
Sprinkle in parmesan, nutmeg, salt, pepper, and red pepper flakes. Let that cook until the cheese has melted and you have a smooth, even sauce.
Add the cooked pasta to the sauce along with the pasta water. Toss until the noodles are evenly coated. Dish out your servings of pasta, and top each serving with some toasted pumpkin seeds, the roasted sage leaves, and more parmesan cheese if desired. Enjoy!