Bright Moment Co

1.     Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve ½ cup pasta water, then drain and toss the pasta in 1 tablespoon butter to set aside.
2.     To make the sauce, add the remaining 2 tablespoons butter to a large pot over medium high heat. Once melted, add the sage leaves to fry for 1-2 minutes, until crisp. Remove the sage leaves.
3.     Add the garlic cloves, pumpkin puree, and apple cider. Mix well.
4.     While whisking, add the milk.
5.     Stir in the grated cheeses until smooth.
6.     Stir in a pinch of nutmeg. Season with salt and black pepper to taste.
7.     Add the pasta and toss until well coated in the sauce. Add the reserved pasta water as needed.
8.     Serve warm with more freshly grated parmesan and the crispy sage leaves to enjoy!