How to Make It
Preheat oven to 350ºF. Unfold walnuts on a baking sheet and bake for five to 10 minutes, until finally they are lightly toasted and aromatic, shaking pan after or two times although baking. Transfer to a bowl.
Meanwhile, bring a pot of salted h2o to a boil. Cook pasta until finally al dente, about 10 minutes or as bundle label directs. Reserve 2 cups of cooking h2o before draining pasta.
Soften one Tbsp. butter in a huge, deep skillet in excess of medium-high heat. Include onion and prepare dinner, stirring often, until finally tender and translucent, about 4 minutes. Stir in garlic and sage and prepare dinner, stirring, for one moment. Stir in tomato paste and paprika stir until finally combined.
Include pumpkin and prepare dinner, stirring, until finally effectively incorporated and warmed by way of. Include reserved pasta cooking h2o a number of tablespoons at a time until finally desired consistency is arrived at. Whisk in yogurt and remaining one Tbsp. butter prepare dinner until finally warmed by way of and butter has melted. Taste sauce and year with salt and pepper.
Toss pasta with sauce. Divide between 4 plates and top with Parmesan and reserved walnuts.