Pasta With Creamy Pumpkin Sauce

• 1 (8 -10 ounce) package angel hair pasta
• 1 medium shallot
• 3 medium garlic cloves
• 2 sprigs sage leaves
• 1 tablespoon olive oil
• 34 cup canned unsweetened pumpkin puree
• 34 cup low sodium chicken broth
• 12 cup low-fat milk
• kosher salt
• fresh ground black pepper
• 14 cup grated parmesan cheese

1. Cook pasta according to package directions, about 6 to 7 minutes.
2. While pasta cooks, mince the shallot and garlic; finely chop the sage.
3. Heat olive oil in a large saucepan over medium heat.
4. Add the garlic and shallot, stirring for about 3 minutes, until they have softened.
5. Add the pumpkin puree, chicken broth, milk and half of the sage.
6. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce has slightly thickened.
7. Season with salt and pepper to taste; keep warm on lowest setting.
8. Drain pasta and add to sauce, then add 2 table spoons of cheese and mix well.
9. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.

pasta, shallot, garlic, sage, olive oil, pumpkin puree, chicken broth, lowfat milk, kosher salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/pasta-with-creamy-pumpkin-sauce-265751 (may not work)