Pumpkin Pasta Sauce

1/4 c. butter

1 medium-sized shallot, minced (You can use 1/2 a small onion in place of the shallot if you want. However, the shallot does provide a nice mild flavor.)

3 cloves garlic, minced

1 15 oz. can pumpkin puree

1/2 c. chicken stock

3/4 c. milk

1 1/4 t. salt, more or less to taste

1/2 t. black pepper, more or less to taste

1/8 t. nutmeg

1/4 c. diced parsley

 

1. Melt the butter in a large skillet over medium heat. Add the shallot and garlic; cook for 2-3 minutes, until shallots are tender.

2. Reduce heat to low and stir in the pumpkin puree. Cook for 2 minutes. Add the chicken stock, milk, salt, pepper and nutmeg. Stir to combine and simmer over low heat for about 5 minutes. Taste and adjust the salt and pepper, if needed. Stir in the parsley. Serve over pasta.

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