Pasta with Creamy Pumpkin Sauce

This recipe will become a well-loved revisited favourite.  It is super quick to make, almost as quick as a box of KD.  The littles will LOVE it since the noodles are bathed in a familiar orange colour, reminiscent of that famous blue box, but it is not a cheese sauce.  Adults will love the sage and mild garlic flavours that pair nicely with the pumpkin.  T-man exclaimed "I'm 'hoarking' this down Mom, can you make this everyday?"  That's a winner dinner in my book!  Try it and you will be a believer too!

Pasta with Creamy Pumpkin Sauce

Pasta with Creamy Pumpkin Sauce

2 Tbsp butter
1 medium onion, finely chopped
4 garlic cloves, minced
1 14 oz can of unsweetened pumpkin
2 cups low-sodium chicken stock
1 cup heavy cream (or whole milk)
4 Tbsp chopped fresh sage leaves or 4 tsp dried
Salt + Pepper
1 pound dried pasta, such as penne or rigatoni
1 cup freshly grated Parmesan

Bring a large pot of salted water to a boil.

Melt butter in a large skillet over medium heat.  Add onion and garlic and cook for 3 minutes.  Add the pumpkin, broth, cream, and half of sage.  Cook, stirring frequently, for about 10 minutes, or until slightly thickened.  Season to taste with salt and pepper and stir to combine.

Meanwhile, cook the pasta in boiling water for about 10 minutes, or until al dente.  Drain well and add to the pumpkin sauce along with 1/2 cup of the Parmesan.

Serve immediately, topped with the remaining 1/2 cup Parmesan and the remaining sage.

We visited a Pumpkin Patch in the Fall of 2009 near Red Deer.

The pumpkins were all very unique and beautiful.

It was fun taking painting pictures for Grandma.

E-man enjoying all the Fall activities.

T-man picked a 'keeper' pumpkin that was just the right size.

Reegs, in her 6 month size, was able to wear a pumpkin.

Love,
Twin B
xoxoxoxo