Step 1

Bring a large pot filled with water to a boil and cook pasta according to instructions on the package. Before straining, reserve 1 cup of pasta water.

Step 2

Meanwhile, in a large saucepan pour in the olive oil and heat over medium heat. Add in the garlic and cook for 1-2 minutes, stirring often. Add in the pumpkin puree, tomato paste, and broth and bring to a simmer, stir until combined. Reduce heat to low and add in the cream, balsamic vinegar, nutmeg, and salt and pepper, stir and let simmer while pasta cooks.

Step 3

Strain pasta and transfer to saucpan of pumpkin sauce. Stir in the pasta, adding the reserved water in 1/4 cup increments to thin out the sauce. I used the entire 1 cup of water for the recipe in the pictures above.

Step 4

Spoon into bowls and sprinkle with parmesan (if using).