November 2018 Recipe of the Month

Pumpkin Pasta

A great seasonal recipe using fall’s favorite vegetable, pumpkin.
Vegetarian friendly.
From Jan S.

1 pound tortellini or any other pasta  
2 tablespoons olive oil
2 tablespoons fresh sage, chopped
2 cloves garlic, chopped
1 large onion, chopped finely
1/2 can pumpkin 
1/3 cup white wine
1/2 cup vegetable stock 
1/4 cup half and half or cream 
salt and pepper to taste 
1/2 cup Parmesan cheese 
fresh sage leaves, chopped

Cook pasta according to package directions.
Sauté onion in olive oil on medium heat until onions turn light brown, add garlic and sage.
Add pumpkin, vegetable stock, wine, cream, salt and pepper. Bring to a boil, add cheese, simmer until the desired consistency.

Fry sage leaves in olive oil for a crispy garnish.