-½ pound short pasta (farfalle)
-1 cloves garlic, chopped
-½ cup chicken broth
-1 cup canned pure pumpkin puree OR 1 cup mashed sweet potatoes
-½ cup heavy cream
-1 pinch ground cinnamon
-1 pinch nutmeg
-4 leaves fresh sage, thinly sliced
While the pasta is in the water, in a medium skillet, heat 2 tbs olive oil olive oil and garlic until softened, about 5 minutes.
Stir in the chicken broth, pumpkin and cream. Add cinnamon and nutmeg; season with salt and pepper.
Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
Toss the pasta with the sauce.