Recipe by KissaK1
from The Washington Post, Nov. 14, 2007. Serve with steamed broccoli and feel free to toss some toasted, chopped walnuts on top. Haven't tried yet, but this sounds delicious -- and healthy to boot!
Top Review by VeneziaAmore
This was delicious and a big hit with husband and kids. I substituted almond milk for cow's milk and dried tarragon for fresh sage. I also had no vegetable broth in the house (we are vegetarians), so I just used an equal amount of filtered water and a little extra sea salt. I also threw in some turmeric and cayenne pepper. Quite delicious!
- 1 (8 -10 ounce) package angel hair pasta
- 1 medium shallot
- 3 medium garlic cloves
- 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
- fresh ground black pepper
- 1⁄4 cup grated parmesan cheese
Directions See How It's Made
- Cook pasta according to package directions, about 6 to 7 minutes.
- While pasta cooks, mince the shallot and garlic; finely chop the sage.
- Heat olive oil in a large saucepan over medium heat. Add the garlic and shallot, stirring for about 3 minutes, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce has slightly thickened. Season with salt and pepper to taste; keep warm on lowest setting.
- Drain pasta and add to sauce, then add 2 table spoons of cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.