About 10 oz angel-hair or thin spaghetti (can use multigrain if desired)
3 cloves garlic
2 sprigs sage leaves
1-2 Tbs olive oil
¾ cup canned pumpkin puree
¾ cup chicken broth
½ cup low-fat milk
¼ cup grated parmesan
Cook pasta according to package directions. Mince the shallot and garlic, finely chop the sage.
Heat the oil in a large saucepan and add the shallot and garlic; cook for about 3 minutes, stirring until they have softened. Add the pumpkin, chicken broth, milk and half of the sage. Reduce the heat and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper; keep warm on the lowest setting.
Drain the pasta and add to the sauce, then add 2 Tbs of the cheese and mix well. Divide among the individual plates and sprinkle with the remaining 2 Tbs of cheese and the remaining sage.
Can also add some toasted chopped walnuts. It’s a nice post-Thanksgiving dish and a great way to use any leftover pumpkin.
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