Creamy Pumpkin Pasta

This recipe is perfect for a hearty, fall meal. A unique take on a cream sauce that is also surprisingly heathy: Not to mention, DELICIOUS. I'm sold. Enjoy ~

1 small onion, finely chopped

2 garlic cloves, minced

2 tablespoons butter

1 15 oz. can pumpkin puree

2 cups vegetable broth

1/4 cup heavy cream

1/2 cup sour cream

A pinch of nutmeg

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons fresh parsley, minced

1/4 cup parmesan/romano cheese, shredded

1 lb mostacolli pasta

1] In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.

2] Whisk in the pumpkin, broth, creams and seasonings to taste.

3] Simmer 10 minutes, stirring occasionally.

4] Meanwhile, boil the pasta in salted water until al dente.

5] Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.

6] Stir in parsley and garnish with shredded parmesan/romano, more parsley and pumpkin seeds if desired.

Read more: http://www.food.com/recipe/creamy-pumpkin-pasta-146732#ixzz1eCVS94Ws

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