Pasta Squiggles with Pumpkin Sauce Recipe

By ldelmas

Ingredients

• 1 package (16 ounces) cellentani or spiral pasta
• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 large sweet red pepper, finely chopped
• 3 garlic cloves, minced
• 2 cups chicken or vegetable broth
• 1 cup canned pumpkin
• 1/4 cup heavy whipping cream
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1/4 cup finely chopped fresh parsley
• Grated Parmesan cheese

Preparation

Step 1

In a Dutch oven, cook pasta according to package directions. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in broth, pumpkin, cream, salt, nutmeg and pepper. Bring to a boil. Reduce heat, simmer, uncovered, 8-10 minutes or until slightly thickened.

Drain pasta and return to pan. Stir in pumpkin mixture and parsley. Sprinkle servings with cheese.
Yield: 6 servings.