Spaghetti With Pumpkin Sauce

1 pkg spaghetti, fettuccine or linguine
8 oz mushrooms, cleaned and sliced
1/4 cup chopped shallots
4 Tbs butter
2 Tbs flour
1/2 cup dry white wine
2 cups vegetable broth
15 oz can pumpkin puree
2 tsp dried basil
1/2 tsp garlic powder
14 oz can quartered artichoke hearts, drained
1/4 lb Gruyere
3 Tbs shredded Parmesan
1/4 pint whipping cream
Grated Parmesan, for garnish
Fresh basil leaves, for garnish

1) Cook pasta according to package directions.  Drain and set aside.

2) Meanwhile, in a large skillet over medium heat on stovetop, cook shallots in butter for 30 seconds.  Add the mushrooms, and continue to cook until the mushrooms have browned. Stir in the flour and brown slightly. Add the wine and broth, stirring until thick. Add and stir in basil leaves,garlic powder and pumpkin puree.  Add artichoke hearts, Gruyere cheese, Parmesan cheese and whipping cream to sauce.  Cook slowly on low heat until ready to serve.

3) Serve sauce over noodles. Garnish with grated Parmesan cheese and fresh basil leaves.

Review:  This was initially a very difficult recipe that involved making fettuccine with pumpkin puree and it was served with chicken it.  I liked the sauce idea and had some frozen pumpkin puree in the freezer, left over from a can used a couple of weeks ago.  The original recipe is here.  However, I was not about to make a chicken dish, nor was I up to the challenge of making such fancy pasta.  I also decided I could reduce the amount of sauce.   So, this is actually an original recipe at this point!  Once the sauce began to cool, it congealed and became too thick.  I might increase the amount of broth next time by 1 cup.  It was super yummy, however and I really liked it.  I'm a big fan of pumpkin in normal foods, and not just an ingredient for pie.  :)