Autumn Harvest Paccheri

1.In a large pot, bring salted water to a boil and cook the paccheri pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic and diced pumpkin to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the pumpkin is tender.

4.Stir in the drained tuna, heavy cream, dried thyme, and dried sage. Cook for an additional 5 minutes, allowing the flavors to meld together. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

5.Add the cooked paccheri to the skillet and gently toss to combine, ensuring the pasta is well coated with the creamy sauce. Season with salt and pepper to taste.

6.Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning if necessary.

7.Serve hot, garnished with fresh chopped parsley.