Miso + Pumpkin = Salty + Sweet... and it’s AWESOME! Who needs lattes when you can have pasta?🎃 . BLOG —> https://sliceofjess.com/miso-pumpkin-pasta-with-cornflake-pangrattato/ . FOR THE PASTA: • 16 oz. Pasta • 1 cup Canned Pumpkin Puree • 1⁄4 cup White Miso Paste • 2 tsp. Red Pepper Flakes • 1 tsp. Garlic Powder • 3⁄4 cup Heavy Cream • 1⁄2 - 1 cup Pasta Water FOR THE BREADCRUMB TOPPING: • 1 cup Cornflakes, crushed • 1⁄2 cup Grated Parmesan • 1 tsp. Dried Thyme • 1 tsp. Dried Oregano • 1 tbsp. Butter • 2 tbsp. Fresh Sage, minced . DIRECTIONS: 1. Start by prepping the breadcrumbs. Crush the cornflakes and mix together with the parmesan, minced sage, dried thyme and oregano. Toast the mixture in a dry skillet until the parmesan starts to pop. Remove from skillet and set aside. 2. Bring a large pot of water to a boil with a pinch of salt, then cook the pasta according to the packaged directions. 3. Meanwhile, set your skillet over medium heat. Add the pumpkin puree, miso paste, red pepper flakes, garlic powder, and continuously whisk together until combined. 4. Once a thick sauce has formed, add the heavy cream. Whisk to combine. 5. Right before the pasta is done, remove about a cup of the boiling water. Add half the pasta water to the sauce and continue to whisk. Keep adding pasta water until you’ve reached your desired consistency. 6. Drain pasta and add directly into the skillet. Mix with the sauce and sprinkle with the cornflake breadcrumbs. Enjoy!