When life hands you canned pumpkin on sale, make dinner with it. The flavors here - pumpkin, dairy, sage, a touch of Parmesan cheese - are what you might find in pumpkin-filled ravioli. But the effect is lighter; the vegetable becomes a subtle, can't-quite-place-it ingredient in this pale orange sauce. We replaced the original recipe's cream with low-fat milk, and the sauce remained rich-tasting. Feel free to toss toasted, chopped walnuts on top.
Pasta With Creamy Pumpkin Sauce
(Makes 4 servings)
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
Freshly ground black pepper
1/4 cup grated Parmesan cheese
1. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions.
2. Meanwhile, mince the shallot and garlic; finely chop the sage.
3. Heat the oil in a large saucepan over medium heat. Add the shallot and garlic; cook for 3 minutes, stirring, until soft. Add the pumpkin, chicken broth, milk and half of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.
4. 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.
Per serving: 296 calories, 15 grams protein, 46 grams carbohydrates, 6 grams fat, 6 milligrams cholesterol, 190 milligrams sodium, 5 grams dietary fiber.