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Pumpkin Pasta

Reviewed: Nov. 10, 2012
This was great! I modified the recipe after reading other reviews. I used 2 Tbsp. butter instead of margarine and made a roux from 1/3 red pepper, 1/2 vidalia onion, 2 cloves garlic (all minced)and 1 tbsp. flour. I added 1 c. each of half&half, chicken broth and pumpkin puree and let simmer on low-medium for about 10-15 minutes until sauce was nice and thick. I used more savory spices: nutmeg, sage, thyme, ginger, black pepper, cayenne pepper, (about 1/4 tsp. each-- a little more ginger and sage for my taste) to taste, and a pinch of ground cloves I added the 1/4 cup parmesan cheese. The last few minutes of cooking I added grilled chicken breast 1 cup diced (you can add more if you like.) I served over whole wheat rotini pasta...yum!
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