Pumpkin Pasta

Hubby wasn’t a fan of this even though I added sausage to his.

pumpkinpasta

Penne-Wise Pumpkin Pasta

6 oz penne pasta

14 oz can fat free chicken broth

15 oz pumpkin puree

1/3 c. diced onion

1 tsp garlic powder

1 tsp hot pepper sauce

1 dash cinnamon

1 dash nutmeg

Smoked salt

Pepper

7 leaves of fresh sage, thinly sliced

Grated Parmesan, for the table

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a medium skillet sprayed with cooking spray, over medium heat, cook the onion with garlic. Stir in the chicken broth and pumpkin. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.

Yield: 3 servings.

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