Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.

Sauté aromatics. In a large skillet over medium heat, warm the olive oil or butter. Add the shallot and a pinch of salt. Cook 3–4 minutes until soft. Stir in the garlic and sage and cook 30–60 seconds, until fragrant.

Build the sauce base. Add the pumpkin puree and stir to warm it through. Pour in the broth and whisk until smooth. Let it simmer 3–4 minutes to thicken slightly.

Add cream and seasonings. Stir in the cream, nutmeg, and red pepper flakes if using. Taste and add salt and black pepper. The sauce should be silky but not runny. If it’s too thick, splash in some reserved pasta water.

Toss with pasta. Add the drained pasta to the skillet and toss to coat. Sprinkle in the Parmesan and continue tossing until it melts and the sauce clings. Add small splashes of pasta water as needed to keep it glossy.

Fold in greens. If using spinach or kale, add it now. Cook 1–2 minutes until just wilted. Finish with lemon juice for brightness.

Serve. Plate the pasta and top with extra Parmesan and a handful of toasted pepitas or walnuts for crunch. Add a crack of black pepper on top.