A sweeter pasta than usual, built on the shelf's pumpkin spice cream cheese that turns creamy and mild when tossed with hot pasta water. The sage and brown butter bring balance and depth, making a sauce that feels autumn but tastes like dinner.

Serves 2. 20 minutes, 15 at the stove.

About 870 calories a serving, 24 g protein, 92 g carbohydrate, 45 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 8 oz pasta until just tender, about 10 minutes. Reserve 1 cup of the pasta water, then drain the pasta.10 min
2. While the pasta cooks, melt 4 tablespoons butter in a large skillet over medium heat. Tear a small handful of fresh sage leaves and add them to the butter, cooking until the leaves crisp and the butter turns golden brown, about 3 minutes.3 min
3. Lower the heat to medium-low and add the 8 oz pumpkin spice cream cheese to the skillet in spoonfuls, stirring gently as it softens. Pour in 1/2 cup of the reserved pasta water and stir until smooth and silky, about 2 minutes.2 min
4. Add the cooked pasta to the skillet and toss, adding more pasta water a little at a time if the sauce seems thick. Taste and season with salt and pepper.

Note Swap the sage for thyme if you have it. Leftovers keep refrigerated for two days and reheat gently with a splash of water. Serve with a sharp green salad or roasted broccoli to cut the richness.