Fettuccine With Pumpkin Cream Sauce - fettuccine

Method

• Prepare pasta according to the directions on its package.
• Keep warm.
• In a medium saucepan, whik the cornstarch and milk together.
• When the cornstarch is dissolved completely, place over the stove on medium heat and add 3/4 cup water, the butter, and the pumpkin.
• Stir.
• When pumpkin is dissolved, add the onion powder, salt, garlic powder, and sage.
• Stir until the mixtures comes to a low boil and has thickened to your liking (like an alfredo sauce).
• If it's not thick enough, add another tablespoon of cornstarch dissolved in a little cold water.
• Toss the sauce with the fettuccine and sprinkle with Parmesan and shelled pumpkin seeds for garnish if you'd like.