Frugal Pumpkin Pasta

Ingredients

• 15 ounce pumpkin puree canned
• 2 cups chicken stock see 
• 0.5 cup half-and-half fat free
• 3 cloves garlic minced
• 8 ounce goat cheese crumbled
• 1 pinch ground cinnamon 
• 1 pinch ground nutmeg 
• 4 servings salt and ground pepper black to taste
• 2 tablespoons olive oil 
• 1 dash pepper sauce hot
• 0.5  onion red chopped
• 16 ounce pasta like spaghetti 

Equipment

• frying pan
• pot
• colander

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes.
2. Drain well in a colander set in the sink.
3. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken stock, pumpkin puree, and half-and-half. Season with hot pepper sauce, cinnamon, nutmeg, salt, and pepper. Reduce heat to medium-low and simmer until sauce has thickened, about 4 minutes. Toss goat cheese into pumpkin sauce and heat through.
4. Serve over pasta.