Pasta with Pumpkin Sauce

pasta
1 medium shallot
3 medium cloves garlic
2 sprigs sage leaves
1 tablespoon olive oil
3/4 cup canned unsweetened pumpkin puree
3/4 cup low-sodium chicken broth
1/2 cup low-fat milk
Kosher salt
Freshly ground black pepper
1/4 cup grated Parmesan cheese


Prepare the pasta.

Meanwhile, mince the shallot and garlic; finely chop the sage.

Heat the oil in a large saucepan over medium heat. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.

Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.