Fettuccine with Pumpkin Cream Sauce

Consider tossing in some shelled pumpkin seeds for texture or cannellini beans to add a legume to the grain in the pasta.

Make pasta according to package directions. In a medium saucepan, whisk milk and 1 tablespoon cornstarch together. When completely dissolved, place on stove over medium heat and add water, butter and pumpkin. Stir. When pumpkin is dissolved, add onion, salt, garlic and sage. Stir until mixture comes to a low boil and has thickened to your liking (think al fredo sauce). If it’s not thick enough for you, add one more tablespoon of cornstarch dissolved in cold water.

Toss with fettuccine or ladle it out over fettuccine on individual plates. Sprinkle with Parmesan cheese and pumpkin seeds if desired.

Serves 8