• Cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set it aside.
  12 oz Rigatoni
• In a large skillet or pan, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant.
  2 Tablespoons Olive Oil, 2 Tablespoons Butter (or Vegan Butter), 3 Cloves Garlic,
• Stir in the canned pumpkin puree, heavy cream (or cashew cream), and milk of choice. Mix until well combined.
  1 Cup Pumpkin Puree, ½ Cup Heavy Cream (or Cashew Cream), ½ Cup Milk of Choice
• Add the Parmesan cheese (or vegan Parmesan cheese), salt, and ground nutmeg to the sauce. Continue to cook and stir for another 2-3 minutes until the sauce thickens slightly.
  ½ Cup Parmsean Cheese (or Vegan Parmesan Cheese),, ¼ Teaspoon Ground Nutmeg, Salt,
• Add the cooked rigatoni pasta to the sauce. If the sauce is too thick, you can gradually add some of the reserved pasta water to reach your desired consistency. Stir everything together until the pasta is well coated with the creamy pumpkin Alfredo sauce.

Brown Butter Sage Breadcrumb Topping

• In a separate pan, melt the butter (or vegan butter) over medium heat. Allow it to cook until it turns a light golden brown colour, stirring occasionally to prevent burning. This should take about 3-4 minutes.
  2 Tablespoons Butter (or Vegan Butter)
• Add the breadcrumbs to the browned butter and stir to coat them evenly. Continue to cook, stirring occasionally, for about 2-3 minutes until the breadcrumbs become toasted and crispy.
  ½ Cup Breadcrumbs
• Remove the pan from heat and stir in the chopped fresh sage, fresh parsley, Parmesan cheese (or vegan Parmesan cheese), and a pinch of salt and pepper.
  2 Tablespoons Parmesan Cheese (or Vgean Parmsean Cheese),, 2 Tablespoons Fresh Parsely,, 2 Tablespoons Fresh Sage,, Salt & Pepper,
• Spoon the creamy pumpkin Alfredo onto plates, and optionally, top each serving with a generous sprinkle of the brown butter sage breadcrumb topping for added flavour and texture. Enjoy! :)