Pumpkin Penne

From the Fuss-Free Vegan Cookbook

Prep time: 5 minutes || Cook time: 15 minutes || Serving: 4-6 || Rating X/10

Ingredients

• 450 grams penne, or other short pasta (gluten-free if desired)
• 1 tablespoon butter or olive oil
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) pumpkin puree
• 1 1/2 cups broth
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon ground nutmeg
• small handful fresh sage, chopped

Instructions

1. Cook the pasta according to the directions on the package. Drain, but reserve 1/2 cup of the liquid.
2. Meanwhile, heat the butter/oil in a large pan over medium heat.
3. Add the onion, and fry until softened, and starting to brown, about 7-8 minutes.
4. Add the garlic, and continue to fry for another 30 seconds, or until fragrant.
5. Stir in the remaining ingredients, and bring to a simmer.
6. Add the cooked pasta to the sauce, and toss well. Add reserved cooking liquid to thin out the sauce to the desired consistency.