Creamy Pumpkin Penne


1 lb penne pasta, cooked to package directions
1 onion, finely chopped
1 red bell pepper, chopped
6 cloves garlic, minced
1 c canned pumpkin
2 c vegetable broth
1 c white wine (optional)
1/4 c evaporated milk
1/4 tsp nutmeg
salt and pepper


in a large skillet, cook the onion, belle pepper and garlic over medium heat until the vegetables are softened.
Stir in the pumpkin, broth, wine, milk, nutmeg and salt and pepper to taste.
Let the sauce simmer, stirring occasionally, for 10 minutes.
After pasta is cooked al dente and drained, pour directly into the sauce and stir until the pasta is coated.
Serve with cracked black pepper on top.