Step 1

Cook the dried penne in salted boiling water according to package directions.  Drain and set aside.

Step 2

While the pasta is cooking, heat the olive oil in a large skillet over medium heat.  Add the onion and cook, stirring, until softened.  Add the garlic and cook, stirring, for 1 minute or until fragrant.

Step 3

Add the chicken broth, pumpkin purée, heavy cream and dried sage to the skillet.  Bring to a simmer over low heat, stirring occasionally.  Season to taste with salt and pepper.

Step 4

Add the cooked pasta and shredded parmesan to the sauce, stir well and simmer until the sauce thickens and cheese melts.

Step 5

Divide between serving bowls and top with chopped fresh parsley and pepitas, if using.