Pasta with pumpkin sauce

Dietitian's tip:

Don't have pumpkin? You can use any winter squash instead.

Ingredients

1. 2 cups whole-wheat bow tie pasta
2. 2 teaspoons olive oil
3. 1 medium onion, chopped
4. 4 cloves garlic, minced
5. 8 ounces fresh mushrooms, sliced
6. 1 cup low-sodium chicken or vegetable broth
7. 1 can (15 ounces) pumpkin
8. 1/2 teaspoon rubbed sage
9. 1/8 teaspoon salt
10. 1/4 teaspoon ground black pepper
11. 1/4 cup grated Parmesan cheese
12. 1 tablespoon dried parsley flakes (or 3 tablespoons chopped fresh parsley)

Directions

Cook pasta according to package directions.

Meanwhile, place a large skillet over medium to high heat. Add olive oil, onion, garlic and mushrooms. Cook about 10 minutes or until onion is soft.

Add broth, pumpkin, sage, salt and pepper. Reduce heat and simmer about 8 minutes.

When pasta is finished cooking, drain and add to pumpkin sauce. Stir to combine.

Sprinkle with Parmesan cheese and parsley before serving.