Begin by bringing a large pot of salted water to a rolling boil. Add your pasta of choice and cook until al dente, usually following the package instructions. Once cooked, reserve about ½ cup of the pasta water before draining it.

In a skillet over medium heat, heat the olive oil. Add the finely chopped onion, stirring until it becomes translucent and fragrant.

Introduce the minced garlic, sautéing for another 1-2 minutes until it releases its wonderful aroma.

Toss in the sliced mushrooms, allowing them to cook until browned and tender.

Gently stir in the pumpkin purée along with the heavy cream and grated Parmesan cheese. Sprinkle in the dried thyme and sage, then let everything simmer gently until the mixture is smooth and creamy.

Carefully toss the drained pasta into the creamy pumpkin sauce. Gradually add the reserved pasta water, mixing until you achieve your desired creamy consistency.

Lastly, taste and adjust seasoning with salt and pepper. Garnish with freshly chopped parsley and offer extra Parmesan at the table for those who love a cheesy finish.