Pasta Pumpkin Alfredo

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Here’s what you’ll need for pasta with a nice spicy, creamy pumpkin sauce:

1 lb. campanelle, penne, or pasta of your choice

2 tbsp. extra virgin olive oil

2-3 shallots, finely chopped

3 cloves of garlic, minced

1 1/2 cups vegetable broth

1 15 oz. can of pumpkin puree

1/2 cup of heavy cream

2-3 oz. goat cheese

1 tsp. kosher salt

1/4 tsp. crushed red peppers

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 1/2 tbsp. chopped fresh sage

Parmesan cheese

1. Cook the pasta in boiling salted water until al dente. Drain and set aside. I used bright pasta with autumnal colors.

2. In a medium skillet heat the olive oil over medium heat. Add the shallots, crushed red pepper, and garlic, and allow to soften, about 5 minutes.

3. Stir in the pumpkin, broth, salt and pepper, and cream. Add the cinnamon and nutmeg and whisk in the goat cheese and 1 tbsp. of the fresh sage. Lower the heat and simmer until thickened, about 5 minutes. Adjust the seasoning as you like, and add in some Parmesan cheese.