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Creamy Pumpkin Alfredo Instructions Cook the 12 ounces dry pasta in salted water just until al dente. Once done, reserve about 1/2 cup of water, then drain. While the pasta cooks make the sauce. Heat the 1 tablespoon olive oil in a large skillet over medium heat. Saute the 4 cloves garlic (minced) and 6-8 fresh sage leaves (finely chopped) for less than 1 minute. Add the 15 ounces pumpkin puree and 1 cup milk of choice and whisk until smooth. Reduce the heat to a medium-low and add in the 1 cup
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