Savoury Pumpkin Pasta

I was at home on my own one night, home from work and ready to watch a DVD (Mansfield Park) I had gotten from the library. I had pumpkin in the fridge I wanted to use, so I adapted this Pasta with Pumpkin and Sausage recipe from Rachael Ray to make a quick, easy and comforting weeknight meal. Also - cooking with wine is a great excuse to drink a glass or two!

In a large pan, heat some olive oil and add 3 minced garlic cloves and one diced onion. Cook for 3-4 minutes, then add 1 bay leaf and 1/2 cup white wine. Let it bubble for 2 minutes so it reduces a little, then add 1/2 cup stock (I used vegetable) and 1/2 cup pumpkin puree. Once it bubbles, reduce the heat and stir in 1/4 cup milk and a few pinches of cinnamon and nutmeg - careful not to overdo it!

Let it bubble away for 5-10 minutes so the sauce can thicken. Remove the bay leaf, and pour over cooked whole wheat pasta - I used penne, which is good for thick sauces. I also stirred in some greens to add some vegetables to the meal. Serve with parmesan cheese or, as I did, feta on top.

The spices give it a little kick and the wine keeps it from being too sweet. The addition of pumpkin means that you can make a nice, thick sauce with very little unhealthy ingredients, like cream and cheese. The original recipe calls for sausage, which I'm sure would be good, but I was just looking for a something quick and light. The fresh sage leaves she calls for would make a big difference, as sage is quite strong and piney - something to try for next time.