Melt olive oil over medium heat in a saucepan. Add garlic and sauté for about 1 minute.
Add pumpkin, nutmeg, and cream to saucepan and whisk to combine.
Raise heat and cook until mixture is just about to boil, stirring occasionally.
Reduce heat to low and simmer for about 4-5 minutes. Mixture will begin to thicken. See notes to thin the consistency if desired.
Stir in cheese if using.
Enjoy! Use the same way you would use any recipe that calls for pasta sauce.
Notes
See more notes and directions with pictures above.Yield: About 2 cups. Serving size is ⅓ cup.StorageRefrigerator: Store in a covered container for 3-4 days.Freezer: Store in a covered container for up to 3 months. If using a glass jar as pictured, leave about ¾ of an inch at the top so it can expand. Mason jars should not have a lip.When you're ready to enjoy it, lift the container into the refrigerator the night before. When ready to serve, heat it in a pan over medium-low heat on the stovetop, stirring to reincorporate the ingredients.How to thin the consistency: If desired, add pasta water, water, broth, or cream to create a runnier pasta sauce.