Bring 1-2 quarts of water to a rolling boil in a small pot. Add pasta, stir, and cook for 10-12 minutes or until al dente. Drain and keep hot.
Meanwhile, in a small sauce pan, melt the butter over medium-high heat. Once hot, add the shallot and cook for 2-3 minutes or until softened.
Stir in the pumpkin and sage and stir for 30-60 seconds. Add the milk and half and half and stir well; bring to a boil. Reduce heat to medium and simmer for 4-5 minutes or until thickened and slightly reduced. Stir in cheese, salt and pepper, mixing well. Serve pumpkin alfredo over hot pasta.
Serving size: 1¼ cup pasta with ½ cup alfredo Calories: 375 Fat: 14.3 Carbohydrates: 46.0 Sugar: 6.7 Sodium: 328 Fiber: 5.7 Protein: 16.7 Cholesterol: 32
Recipe by Prevention RD at https://preventionrd.com/2013/09/pumpkin-alfredo/