Ingredients:
6 cups cooked, short-cut pasta, such as trottole, spirals, penne or bow ties, kept warm
2 tablespoons butter
2 shallots, finely chopped (about 3/4 cup)
2 large cloves garlic, finely chopped (about 2 tablespoons)
8 fresh sage leaves, plus more for garnish
1/4 cup dry white wine
1 cup water
3/4 teaspoon MAGGI Instant Chicken Flavor Bouillon
1 can (12.5 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 cup LIBBY'S® 100% Pure Pumpkin
1/4 to 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese, plus more for serving
2 tablespoons grated Gruyère cheese
Ground black pepper to taste
Directions:
MELT butter in large skillet over medium-high heat. Add shallots; cook, stirring occasionally, for 3 to 5 minutes. Add garlic and sage leaves; cook, stirring frequently, for about 1 minute. Stir in wine; cook for 2 minutes or until reduced slightly. Stir in water and bouillon; cook for 2 to 3 minutes to infuse flavors. With tongs, remove and discard sage leaves.
STIR evaporated milk and pumpkin into skillet; heat through. Stir in Parmesan cheese and Gruyère cheese until melted. Add cooked pasta to skillet; stir to coat and heat through. Season with pepper. Sprinkle with additional Parmesan cheese. Garnish with fresh sage leaves, if desired.