A sweet and savory pasta that turns pumpkin spice cream cheese into sauce. The shelf gives you all the warmth of fall in a weeknight dinner that comes together faster than boiling water.

Serves 2. 20 minutes, 12 at the stove.

About 940 calories a serving, 25 g protein, 95 g carbohydrate, 51 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 quarts water to boil in a large pot and salt it with 2 teaspoons salt. Drop in 8 ounces pasta and cook until it bends easily but still bites, about 9 minutes; start a timer.9 min
2. While pasta cooks, melt 2 tablespoons butter in a heavy skillet over medium heat. Mince 2 garlic cloves and stir them into the butter; cook until fragrant, about 1 minute.1 min
3. Cut 8 ounces cream cheese spread into chunks and add it to the pan with 1/2 cup heavy cream. Stir often until the sauce melts and smooths, about 3 minutes.3 min
4. Tear 8 to 10 sage leaves into pieces and stir them into the sauce along with 1/4 teaspoon pepper. Taste and adjust salt.
5. Drain pasta, reserving 1/2 cup pasta water. Pour the pasta into the skillet and toss, adding splashes of pasta water as needed until the sauce coats the noodles without pooling. Divide between two bowls.

Note Swap the sage for thyme if you have it. Leftovers keep three days covered in the fridge and reheat gently on the stovetop with a splash of cream. Serve with a green salad or roasted broccoli to balance the richness.