- 8 ounces linguine pasta
- 4 cups low-sodium vegetable broth
- 1 cup pumpkin puree
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1/2 medium onion (about 1 cup), chopped
- 3-4 large cloves garlic, minced
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 1/4 tsp black pepper
- 4-ounce log fresh goat cheese or cream cheese
- Optional toppings: parsley, crushed red pepper, parmesan
Over medium high heat, add olive oil to large pot. Add onions and cook until fragrant (3-4 min), then add garlic and cook for about 30 seconds.
Add all ingredients except the goat cheese and toppings to pot. Bring to a rolling boil then set timer for 9 min.
Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly.
Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes to allow sauce to thicken further.
Stir and taste. Add additional salt and pepper if desired. Top with your choice of toppings: parsley, crushed red pepper, or parmesan