Pumpkin-Sage Cream Sauce

This recipe is great for the fall. I'm a fan of anything pumpkin (except pumpkin pie), so I needed to make this!

Ingredients

Minced garlic
1/2 diced onion
2 tbsp of olive oil
1/2 cup of vegetable broth
1 1/2 cups of pumpkin puree
1 1/4 tsp sage
salt and pepper
1 cup of evaporated milk (the original calls for heavy cream--evaporated milk is a healthier alternative)
nutmeg
Pasta of choice (I used whole wheat rigatoni)

Directions

1. In a medium-sized pot, sautee garlic and onion in olive oil
2. While sautee that, boil the pasta water
3. Add vegetable broth, evaporated milk, pumpkin, sage, and nutmeg
4. Stir gently to combine the ingredients
5. Allow to simmer until all of the flavors are combined--about 10-15 minutes (allow the sauce to thicken)
6. Follow the directions on the pasta box to cook the pasta
7. Drain the pasta and place in a bowl, then add the pumpkin sauce to it, sprinkle with a bit more nutmeg