I want to know how you feel about pumpkin pasta! Sound good? Sound weird? And if you’ve never commented before, introduce yourself so we can get to know ya! We love all you guys! 1 Package Fresh Pasta 1/2 batch Guiltless Alfredo Sauce (or 10oz prepared Alfredo) 1/2 T real butter 1/4 C Finely minced onion 1/2 C canned pumpkin (try more if you love pumpkin, this is really mild) 2 T Chicken broth (vegetarians substitute milk or veg. broth) 1T chopped fresh sage (1t dried leaves) 1/2 T fresh thyme (1/2 t dried leaves) Follow instructions on pasta to cook. In a separate sauce pan melt butter on medium heat. When melted, add onion. Make sure your onion is really finely diced. Since you have a nice smooth sauce, you don’t want big chunks of onion, you just want little bits. Saute until soft. Since they’re small it should only take a couple of minutes. Add chicken broth and herbs. (I used fresh herbs, but I’m sure dry is great too, just go for leaves as opposed to ground spices so not to muddy the color) Serve on top of prepared pasta and top with freshly grated Parmesan cheese and a sprinkling of extra herbs. Pair it with a salad and breadsticks for a great vegetarian meal. YUM!
