Pumpkin Alfredo

By ShoDav

Ingredients

• 6 oz dry whole wheat pasta
• 1 Tbsp unsalted butter
• 1 shallot, minced
• 1/2 cup pumpkin puree
• 1/2 tsp ground sage
• 1/2 cup 2% milk
• 1/2 cup half and half
• 1/4 cup (1 oz) Parmigiano Reggiano cheese, grated
• 1/4 tsp salt and black pepper, to taste

Preparation

Step 1

Bring 1-2 quarts of water to a rolling boil in a small pot. Add pasta, stir, and cook for 10-12 minutes or until al dente. Drain and keep hot.

Meanwhile, in a small sauce pan, melt the butter over medium-high heat. Once hot, add the shallot and cook for 2-3 minutes or until softened.

Stir in the pumpkin and sage and stir for 30-60 seconds. Add the milk and half and half and stir well; bring to a boil. Reduce heat to medium and simmer for 4-5 minutes or until thickened and slightly reduced. Stir in cheese, salt and pepper, mixing well. Serve pumpkin alfredo over hot pasta.

*Note: Feeds two - for leftovers make double