Spaghetti with Pumpkin Parmesan Sauce

By cecelia26_

Ingredients

• 1 pound long strand linguine
• 1 tablespoon butter
• 2 small shallots, diced
• 1/4 teaspoon kosher salt
• 1 15 ounce pumpkin puree
• 1/2 cup heavy cream
• 1 cup low-sodium chicken stock
• 1 cup fresh Parmesan cheese, grated

Preparation

Step 1

1. In a saucepan heat the butter until just melted and add the shallots. Cook the shallots until soft, about 8 minutes. Add the pinch of salt. Pour in the pumpkin puree, heavy cream, and chicken stock.
2. Stir the mixture well over medium heat until smooth and creamy, about 10 minutes. Stir in the Parmesan until just melted and serve with cooked linguine.