Creamy Pumpkin Pasta

Here's a quick weeknight dinner that's creamy, delicious and vegetarian. Oh, and ready in under 30 minutes!

Ingredients:

1 1/2 tbsps butter

3 tsps minced garlic

1 1/2 cups pumpkin purée (keep packets frozen in freezer for these kind of recipes)

1 1/2 cups chicken or vegetable broth

1 tbsp tomato paste

1/4 tsp chili powder

pinch cayenne

1/8 tsp turmeric

1/8 tsp black pepper

1/2 tsp dry basil

1 tbsp cold water

1 tbsp cornstarch

3 tbsp 10% cream (half and half coffee cream)

2 cups or about 10 oz ditali pasta

1 cup shredded mozzarella cheese

Start to cook the pasta as per package directions. Then in a large saucepan melt the butter and add the garlic, heating for 1-2 minutes or until fragrant. Pour in the pumpkin purée, broth, tomato paste and seasonings. Whisk the cold water and cornstarch together and stir into the pot. Stir together, bring to a boil then lower the heat and simmer the sauce 10 minutes, whisking occasionally, until it begins to thicken. You may want to add a tablespoon or 2 of pasta water, but that's optional. Once the sauce has simmered add the cream and heat through. Toss in the cooked and drained ditali. Finally mix in the mozzarella cheese until it's melted.

Serve with more cracked black pepper and basil or parsley.

Serves 3-4

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