Pumpkin Alfredo Pasta Cauldron: Creamy One-Pot in 25 Minutes

Instructions:

1. Melt the unsalted butter in a large Dutch oven over medium heat.
2. Add the fresh sage leaves and cook until they become crisp and the butter turns golden brown and smells nutty.
3. Stir in the minced garlic and sauté for 60 seconds until fragrant.
4. Whisk in the pumpkin puree and nutmeg, stirring constantly for 2 minutes to cook out the raw canned taste.
5. Slowly pour in the heavy cream, whisking until the sauce is smooth and uniform in color.
6. Lower the heat and stir in the grated Parmesan cheese until completely melted and velvety.
7. Add the al dente pasta directly into the pot and toss gently over low heat for 1-2 minutes.
8. If the sauce is too thick, stir in a splash of reserved pasta water until a glossy, flowing consistency is achieved.
9. Garnish with toasted pumpkin seeds and chopped fresh parsley before serving.