2 Ingredient Pumpkin Pasta with Balsamic Sage Butter Sauce

Instructions

1. 1. Bring a large pot of salted water to a boil. Generously dust a baking sheet with flour. 2. In the bowl of a food processor, combine the pumpkin and flour and pulse until a dough forms. Alternately, this can be mixed by hand or in a stand mixer.3. Dump the dough out onto a flour surface and cut into quarters. Roll and cut the pasta into your desired shape by using either a pasta machine or rolling pin and a sharp knife. Transfer the cut pasta onto the prepared baking sheet. If not cooking right away, cover and refrigerate for up to 4 hours.4. Drop the pasta into the boiling water and cook until al dente, being careful not to overcook the pasta. Drain. 
2. 1. Heat the butter, garlic, and sage in a large skillet over medium-high heat and cook butter until it begins to brown, about 3-5 minutes. Remove the garlic and sage from the skillet. 2. Slowly pour in the wine. Add the balsamic and season with salt and pepper. Simmer the sauce for 2-3 minutes. Add the pasta and gently toss. Cook another 2-3 minutes or until the pasta is warmed through. Divide the pasta among plates and top with sage, manchego, and pumpkin seeds. EAT.