Fettuccine With Pumpkin Cream Sauce

• 16 ounces fettuccine
• 12 ounces evaporated milk (one can)
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 1 (15 ounce) can pumpkin (not pumpkin pie filling)
• 34 cup water
• 1 teaspoon onion powder
• 1 teaspoon salt
• 12 teaspoon garlic powder
• 18 teaspoon dried sage

1. Prepare pasta according to the directions on its package.
2. Keep warm.
3. In a medium saucepan, whik the cornstarch and milk together.
4. When the cornstarch is dissolved completely, place over the stove on medium heat and add 3/4 cup water, the butter, and the pumpkin.
5. Stir.
6. When pumpkin is dissolved, add the onion powder, salt, garlic powder, and sage.
7. Stir until the mixtures comes to a low boil and has thickened to your liking (like an alfredo sauce).
8. If it's not thick enough, add another tablespoon of cornstarch dissolved in a little cold water.
9. Toss the sauce with the fettuccine and sprinkle with Parmesan and shelled pumpkin seeds for garnish if you'd like.

fettuccine, milk, cornstarch, butter, pumpkin, water, onion powder, salt, garlic, sage

Taken from www.food.com/recipe/fettuccine-with-pumpkin-cream-sauce-400242 (may not work)