INGREDIENTS
1 cup
Pumpkin puree
1/2 cup
Sage, leaves
2
Shallots, large
8 oz
Penne, whole wheat
1/4 cup
All-purpose flour
1 pinch
Nutmeg
1
Salt and pepper
3 2/3 tbsp
Olive oil
1/4 cup
Parmesan cheese, grated
3/4 cup
White cheddar cheese, sharp
2 1/2 cups
Reduced-fat (2%) or whole milk