A creamy pasta sauce built on pumpkin spice almond nog, warming and slightly sweet. The nog's natural vanilla and almonds make a lush sauce without cream, and pumpkin spice adds the backbone you need for a proper dinner.

Serves 2. 20 minutes, 18 at the stove.

About 560 calories a serving, 20 g protein, 73 g carbohydrate, 21 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 ounces of pasta until two minutes before tender; reserve 1/2 cup pasta water before draining.10 min
2. While the pasta cooks, melt 2 tablespoons of butter in a large pan over medium heat, add 2 minced garlic cloves and 6 torn sage leaves, and cook until the garlic is light gold and fragrant, about 1 minute.1 min
3. Pour 1 1/2 cups of the pumpkin spice almond nog into the pan and bring to a low simmer, stirring often, for 2 minutes; taste and season with salt and pepper.2 min
4. Add the drained pasta to the pan and toss, adding a splash of reserved pasta water if the sauce is too thick, until the pasta is tender and coated, about 1 minute.1 min
5. Divide between two bowls and shave 2 ounces of parmesan over the top.

Note Swap fresh sage for 1/4 teaspoon dried sage if you have it. Leftovers keep in the fridge for one day; reheat gently with a splash of water or almond milk to loosen the sauce. Serve with a green salad and a sharp vinaigrette to cut through the richness.