Start by boiling pasta according to packaging instructions.

Make your own homemade pumpkin puree if you haven't already done that or use canned pumpkin.

Heat some oil/butter in a saucepan over medium heat and add minced garlic. Once it begins to turn golden brown add pumpkin puree, milk, corn starch, salt and pepper and keep stirring for 2-3 minutes until you have a creamy sauce texture.

Cook the sliced mushrooms on a skillet with some butter/oil and salt. Add the pumpkin sauce and the cooked pasta and the parmesan cheese and combine everything.

Enjoy warm! store in the fridge for up to 4 days.