Creamy Pumpkin Penne With Sage And Toasted Pecans - cooking recipe

Ingredients

1 lb penne, cooked according to package directions
1/2 cup toasted pecans, roughly chopped
3 tablespoons chopped fresh sage
2 tablespoons olive oil
1 onion, roughly chopped
4 -6 garlic cloves, minced
1 (14 ounce) can organic pumpkin
3 tablespoons tomato paste
2 cups milk
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne (or to taste, i liked mine with a kick!)
1/2 - 1 cup parmesan cheese
salt
fresh ground pepper

Preparation

To make the Pumpkin Cream Sauce: In a large skillet, heat oil and saute onions until soft. Add garlic and let cook a few more minutes. Remove from heat. In a blender, puree the onion mixture, pumpkin, tomato paste, milk, nutmeg, and cayenne until smooth.
Pour into a pot and heat. Add generous amounts of salt and pepper. Stir in Parmesan until melted.
Meanwhile, bring a large pot of heavily salted water to a boil. Add penne and cook according to package directions. Drain and return to pot.
To assemble the pasta: Toss hot pasta with Pumpkin Cream Sauce (there might be extra sauce), toasted pecans and fresh sage. Dig in!