Ingredients

• 1 lbs pasta
• 1 tablespoon unsalted butter
• 4 clove garlic, minced
• 1 tablespoon fresh sage, minced
• ½ cup Night Owl Pumpkin Ale
• ½ cup pumpkin puree
• ½ cup heavy cream
• ½ cup Parmigiano-Reggiano cheese, grated with a microplane
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 ounces goat cheese, crumbled

Instructions

1. Cook pasta according to package directions, drain and set aside.
2. Melt the butter in a large, deep skillet. Add the garlic and sage, cooking until just fragrant, about 30 seconds. Stir in the beer.
3. Add the pumpkin puree, heavy cream, grated Parmigiano-Reggiano, salt and pepper stir until well combined.
4. Add the pasta, stir until pasta is well coated.
5. Portion into bowls, top with goat cheese.