Pasta In Creamy Pumpkin Sauce

Ingredients:

1      pkt.                 Pasta

1      no                   Big Onion

5      cloves           Garlic

2      tbsp               Olive oil

4      tbps                Flour

1      Big no.           Pumpkin puree - cooked & mashed it.

1/2  lit.                    Chicken Broth

1      lt.                     Low-fat milk

1     can                  Ideal Milk

To taste :         Kosher salt, Freshly ground black pepper (Chicken Stock Powder - Optional)

For Garnish:   Grated Parmesan cheese & Fried Crispy Bacon

1)   Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).

2)   Meanwhile, mince the Onion and garlic; finely chop the sage.

3)    Heat the oil in a large saucepan over medium heat. Fried the bacon till crispy then take out set aside.  Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add in 4 tbsp of flour & well mix it.  Add the pumpkin puree, chicken broth, milk and ideal milk.  Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened.  Season with salt and pepper to taste; keep warm on the lowest setting.  (If you want a smooth & creamy sauce, you can blend it & re-boil the sauce against)

4)   Drain the pasta and add to the sauce, sprinkle with crispy bacon. To served.