Pasta with Pumpkin Alfredo

Pasta with Pumpkin Alfredo
Megan Darbous

1 Package fresh pasta
10 oz prepared alfredo sauce
1/2 T Butter
1/4 C finely minced onion
1/2 C canned pumpkin (try more if you love pumpkin, this is really mild)
2 T chicken broth
1 T chopped fresh sage (1 t. dried leaves)
1/2 T fresh thyme (1/2 t. dried leaves

Follow instructions on pasta to cook. In a separate sauce pan melt butter on medium heat. When melted, add onion. Make sure your onion is really finely diced. Since you have a nice smooth sauce you don't want big chunks of onion.

Saute until soft. Since they're small it should only take a couple of minutes. Add chicken broth and herbs. (I used fresh herbs, but I"m sure dry is great too, just go for leaves as opposed to ground spices so as not to muddy the color)
Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine. Add alfredo sauce, stir to combine, and cook until heated through.