Fettuccine with Creamy Pumpkin Sauce

16 ounces dried fettuccine
1 can (12 ounces) evaporated milk
2 tablespoons butter
1 can (15 ounces) solid-pack pumpkin
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried sage
1/4 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts (optional)

Cook the pasta according to the package directions.

While the pasta is cooking mix the milk, butter, pumpkin, and seasoning in a saucepan; cook over medium heat until simmering. and cornstarch together. Stir in the cheese.

Drain the pasta, toss with the sauce and garnish with the pine nuts, if desired.

Servings: 8
Source: Canned Food Alliance