Pumpkin Sage Pasta

I made up this recipe because I had to get rid of a big can of pumpkin. It turned out great, it's very rich and cheesey tasting but not really bad for you at all. I was inspired by some squash ravioli that I made that did not turn out as well. The squash ravioli looked kind of like square fried eggs with bulging bright orange centers.

3 cloves garlic (minced)
1 shallot (minced)
2 tablespoons fresh sage or 1 teaspoon rubbed sage(add it a little at a time depending on your taste)
1/3-1/2 cup grated parmesan cheese
15 ounce can prepared pumpkin
2 teaspoons brown sugar (white is fine too)
sprinkle of nutmeg (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon red pepper flakes
1/4 cup pasta water (more is needed)
1/2 cup chicken or vegetable stock (more if needed)
8 ounces cooked pasta (I like penne rigate for this)
toasted pumpkin seeds, sunflower seeds or pinenuts for garnish

In a large fry pan, over medium heat, saute the garlic and shallots until golden with 2 tablespoons of olive oil (not extra virgin). Add the pumpkin, cheese and all of the spices, cook for about minute to carmelize a little. Add the stock and left over pasta water. Combine and heat through, then add the hot pasta (drain but don't rinse). Serve with a sprinkling of nuts or seeds a little more salt and pepper and cheese if you like.