By the way, I realize that this is not a "vegetarian" dish using chicken stock, but you can substitute vegetable broth to be truly vegetarian. To me, "vegetarian" means no big hunks of meat, lol...
Pumpkin Penne Pasta
1 pound whole-wheat penne pasta
2 tablespoons olive oil
3 shallots, finely chopped
3-4 cloves garlic, grated
2 cups chicken stock
1 (15 oz.) can pumpkin puree
1/2 cup cream
1 teaspoon hot sauce, or to taste
freshly grated nutmeg, to taste
2 pinches ground cinnamon
salt and black pepper, to taste
7-8 leaves fresh sage, thinly sliced, plus more for garnish
1. Heat water for pasta, salt it and cook penne to al dente.
2. Heat the oil over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.