Pasta with Creamy Pumpkin Sauce

By Shawn

Ingredients

• 8 to 10 ounces multigrain angel-hair pasta, such as Barilla brand
• 1 medium shallot
• 3 medium cloves garlic
• 2 sprigs sage leaves
• 1 tablespoon olive oil
• 3/4 cup canned unsweetened pumpkin puree
• 3/4 cup low-sodium chicken broth
• 1/2 cup low-fat milk
• Kosher salt
• Freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Details

Servings 4
Adapted from washingtonpost.com

Preparation

Step 1

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).

Meanwhile, mince the shallot and garlic; finely chop the sage.

Heat the oil in a large saucepan over medium heat. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.

Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.