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Don't have pumpkin? You can use any winter squash instead.
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.
Total carbohydrate: 29 g
Cholesterol: 4 mg
Dietary fiber: 5 g
Monounsaturated fat: 2 g
Protein: 9 g
Saturated fat: 2 g
Serving size: About 2 cups
Sodium: 176 mg
Total fat: 5 g
Fats and oils: 1
Grains and grain products: 1
Nonstarchy vegetables: 3
Last Updated Aug 21, 2015