Categories: Entree, Vegetarian
Ingredients
- 8 to 10 ounces multigrain angel-hair pasta, such as Barilla brand
- 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
- 1/2 cup low-fat milk
- Kosher salt
- Freshly ground black pepper
- 1/4 cup grated Parmesan cheese
Directions
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Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).
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Meanwhile, mince the shallot and garlic; finely chop the sage.
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Heat the oil in a large saucepan over medium heat. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.
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Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.