Pumpkin pasta sauce

We just roasted the last of our pumpkins. With tons — or at least pounds — of puree on my hands, I’m looking for something new to do with it. My friend Jenn recommended a recipe from Cooking Light, which I made the other night and loved.

Here’s my slightly modified version:

Pumpkin with fettuccine

8 ounces uncooked fettuccine
2-4 ounces of rotisserie chicken, chopped
3 tablespoons finely chopped fresh sage, divided
2 garlic cloves, minced
3/4 cup canned unsalted pumpkin puree
2 ounces Parmesan cheese, grated (about 1/2 cup)
1/4 teaspoon freshly ground black pepper
2 tablespoons heavy cream

Cook pasta according to package directions. Drain, reserving 3/4 cup cooking liquid.

Heat a large skillet over medium heat. Add 2 tablespoons sage and garlic, and cook 1 minute, stirring constantly. Stir in pumpkin puree, Parmesan cheese, chicken and pepper. Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated. Taste and add salt if needed. Sprinkle with remaining 1 tablespoon sage.


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