Pasta with Creamy Pumpkin Sauce - really, try it!

So I said I'd have variety - thus, my first food post. I got this recipe out of a booklet from the Washington Post, believe it or not. I saved it months ago thinking several things looked good and just tried this one tonight. Well, let's just say after this experiment I'll be trying some others - this is delicious, reasonably healthy, and quick and easy to boot!

It is advertised as the flavor of a pumpkin ravioli but lighter - in this rare instance, the ad is correct!

PASTA WITH CREAMY PUMPKIN SAUCE

INGREDIENTS:

• 8-10 oz multi-grain angel hair pasta
• 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 (I just used regular I had on hand)
• 1/2 cup low-fat milk or cream (they say they substituted for cream to reduce fat, I had cream on hand so I used it, not sure I would want it thinner but up to you)
• Kosher salt
• freshly ground black pepper
• 1/4 cup grated Parmesan cheese

DIRECTIONS:

• Cook pasta according to directions
• Meanwhile mince shallot and garlic; finely chop sage (next time I think I will use a food processor to get the sage finer, larger pieces can be a bit strong when you get a mouthful)
• Heat oil in large saucepan over medium heat
• Add shallot and garlic - cook for 3 minutes, stirring often until softened
• Add pumpkin puree, chicken broth, milk / cream and 1/2 of the sage
• Reduce heat to med-low and cook for 10 minutes stirring frequently, until slightly thickened
• Season with salt & pepper to taste and keep warm on lowest setting
• Drain pasta and add to sauce along with 2 tablespoons of cheese, and mix well
• Serve sprinkled with rest of cheese and sage
• (I went ahead and dumped all of the cheese and sage in since I was only eating one portion for now and keeping the rest)

Enjoy!