Step 1

Cook the pasta in a large saucepan according to the package directions.

Step 2

After the pasta has been added to the saucepan, begin your sauce by melting the butter in a large skillet over medium heat

Step 3

Add the garlic and cook until fragrant (about 30 seconds - 1 minute)

Step 4

Add the pumpkin and milk and whisk to combine. Allow to simmer for 2-3 minutes (turn down your burner’s heat to medium-low if starting to boil).

Step 5

Add in the pasta water and whisk to combine. Allow to simmer for 2-3 minutes.

Step 6

Break apart the Boursin cheese and add it to the sauce, whisking to help it melt and get distributed throughout the pan. If you haven’t done so already, turn the burner to medium-low and allow sauce to lightly simmer, stirring occasionally.

Step 7

Drain the pasta (do not rinse!) and add it to the sauce, stirring until the pasta is evenly coated

Step 8

Serve and top with finely chopped fresh sage. Enjoy!

Step 9

Store any leftover pasta in an air-tight container in the fridge for 1-2 days.*