Creamy Sage Pumpkin Pasta

• 1 lb short pasta, such as penne or 1 lb fusilli
• 1 12 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup chicken broth
• 12 cup dry white wine
• 1 12 cups diced fresh pumpkin or 1 cup unsweetened canned pumpkin puree
• 12 cup heavy cream
• 2 tablespoons chopped fresh sage
• 34 teaspoon salt
• 12 teaspoon pepper
• 14 teaspoon ground nutmeg
• 12 cup freshly grated parmesan cheese

1. Bring a large pot of salted water to boil and cook pasta according to package directions.
2. Meanwhile, heat olive oil over medium heat in a large skillet.
3. add onion and garlic; cook until tender ( about 5 minutes.).
4. Add chicken broth and wine; bring to a boil.
5. Add fresh pumpkin to broth mixture and cook until tender (2-3 minutes).
6. Mash pumpkin with a fork or potato masher.
7. Add heavy cream, sage, nutmeg, salt and pepper and heat through.
8. ( If using canned pumpkin, simply add to hot broth mixture without mashing and continue as above.
9. ).
10. Combine pasta and pumpkin sauce and serve war, topped with Parmesan, in a large decorative bowl.
11. Wine recommendation: Pinot Noir.

short pasta, olive oil, onion, garlic, chicken broth, white wine, fresh pumpkin, heavy cream, fresh sage, salt, pepper, ground nutmeg, parmesan cheese

Taken from www.food.com/recipe/creamy-sage-pumpkin-pasta-331729 (may not work)