Step 1

In a skillet, melt butter in olive oil over medium heat. Add onion and stir until translucent. Add garlic and stir until fragrant.

Step 2

Pour onion and garlic mixture into a blender (I used a Vitamix). Add pumpkin, 1 1/2 cups evaporated milk, 3/4 tsp. salt, pepper, nutmeg and cinnamon (and cayenne if desired). Blend until smooth. If too thick, continue adding evaporated milk until consistency desired. Taste and add any extra salt or seasonings.

Step 3

Pour mixture back into skillet and heat over medium until bubbling. Cook until sauce is the thickness preferred. Add in parmesan cheese and let melt.

Step 4

Add in cooked and drained pasta. Toss to coat. Serve with extra parmesan cheese. Enjoy!