Heat olive oil in a large skillet over medium heat.
Add the garlic and cook until aromatic, 1 minute.
Add the pumpkin puree and vegetable stock, whisking to combine until sauce is combined.
Add half and half and stir to combine.
Season with salt, pepper, and nutmeg.
Serve with 300 grams of pasta and grated parmesan.
Notes
Half and half: You can use whipping cream for a richer texture and flavor.Vegetable broth: If you remember, save the pasta water and use that in place of the vegetable broth. It creates a better sauce!
Make ahead tips
The sauce can be stored in an airtight container in the refrigerator for up to 4 days.
You can also freeze this sauce for up to 3 months.