Creamy Pumpkin Penne


16oz box whole grain penne pasta
6 cloves garlic, minced
1 red bell pepper, finely chopped
1 onion, finely chopped
1 can pumpkin
2 c vegetable broth
1 c white wine
1/4 c evaporated milk
1/4 tsp nutmeg or cumin
salt and pepper
Parmesan cheese (optional)


In a large skillet, cook the onion, bell pepper and garlic over medium heat until the vegetables are softened.

Stir in pumpkin, vegetable broth, white wine, evaporated milk, nutmeg or cumin and salt and pepper to taste.

Let the sauce simmer, stirring occasionally for 10 minutes.

Meantime, boil the pasta according to package directions in a large pot of boiling, salted water.

Drain the pasta when it's al dente and pour directly into the sauce mixture. Stir until the pasta is well-coated. Sere with cracked black pepper on top, and with some freshly grated Parmesan cheese, if desired