Pumpkin Pasta

Pumpkin Pasta

This is my take on Rachael Ray's pumpkin pasta.  My version is healthier yet still tastes delicious!!!!!  1/2 tsp of dried sage could be added to or substituted for the thyme, but I was out.  Add salt and pepper to your taste, but the broth added enough salt for me.

-1 lb whole wheat linguine or fettucine, cooked al dente
-1 onion, chopped
-4 cloves garlic, minced
-1 cup chicken broth
-1 (15-ounce) can pumpkin puree
-1 bay leaf
-1 Tbsp brown sugar
-1/4 tsp cayenne pepper
-1/2 tsp dried thyme
-1/8 tsp cinnamon
-1/8 tsp nutmeg
-1/2 cup fat-free half and half
-salt and pepper to taste

Saute onion over medium heat until soft (about 5 minutes).  Add garlic and cook until fragrant (about 1 minute). Stir in chicken broth, pumpkin, bay leaf, brown sugar, cayenne pepper, thyme, cinnamon and nutmeg. Reduce heat to medium low and simmer 5 to 6 minutes to thicken. Stir in half and half and heat through.  Add pasta into the hot pan of sauce and continue to cook until the noodles absorb the sauce (about 2 minutes).