Recipes

1. Melt the butter with the garlic, diced onion, thyme, and sage in a large pot set over medium heat. Saute for about 2-4 minutes, until the garlic is fragrant.
2. Remove the sage leaves and set aside.
3. Add the uncooked pasta to the pot and stir well so that the pasta gets covered with the butter.
4. Add 3 1/2 cups of water and bring to a boil over high heat.
5. Add pinch of salt. Cook, stirring occasionally, for approx. 8 minutes. Do not drain the water.
6. Stir in the milk, cream cheese, and pumpkin, and cook until the pasta is al dente, about 4-5 minutes.
7. Add shredded cheese, paprika, red pepper flakes, and stir until melted and creamy. Remove from the heat.
8. Season with salt and pepper.
9. Top with black pepper and the reserved sage if desired.
10. Enjoy!

Notes: If the sauce feels thick, add a little milk to thin. If you have too much sauce, make additional pasta and stir it in.