Here is a step-by-step, and then I will follow with the recipe! (you know, its so blog trendy to show the step-by-step).
Boil your pasta of choice. I did Rigatoni.
Heat up your olive oil in a large pan/pot (mines a combo) and add the garlic and onion. saute.
Once the onions are soft, add that bowl of ingredients to the pot/pan. Reduce to med/low and simmer for 10 minutes.
It'll look something like this... Stir Frequently and season with S&P
Top with remaining sage and parm, as well as some slices/chunks of goat cheese, fresh basil, and the roasted tomatoes. YUUUUUMMMM! We devoured this dish. Enjoy!
Pasta with Pumpkin Cream Sauce, goat cheese, tomato and basil
Pasta of your choice
1 /2 of a Vidalia onion chopped fine
3 medium cloves garlic (or a spoonful of minced)
Dried (or fresh) sage, to taste
1 tablespoon olive oil
3/4 cup pumpkin puree
3/4 cup chicken broth
1/2 cup fat free half & half (or low fat heavy cream)
salt & pepper
1/4 cup grated Parmesan cheese
goat cheese (room temp)
cherry tomatoes, sliced in half (1/2-1 carton)
fresh basil leaves (chopped slightly)
Bring a large pot of to a boil over medium-high heat. Add sald and pour in the pasta and cook according to package directions.
Heat the oil in a large saucepan over medium heat. Add the onion and garlic; cook for 3 minutes, stirring, until they have softened. Stir in the pumpkin puree, chicken broth, half & half, and 1/2 of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.
Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well. To serve it: top with remaining sage, parm, slices/chunks of goat cheese, roasted tomatoes, and fresh basil leaves.