Pumpkin Pasta

My dear friend Marianna made this dish last year and now that fall is in the air I remembered how delicious it was and had to make it!

1 pound fettuccini

2 tablespoons olive oil

2 cups slice yellow onion

1/4 cup minced shallot

1 1/2 cups canned pumpkin

1 (14 ounce) can chicken broth

3 teaspoons chopped fresh thyme

2 bay leaves

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 cups shredded smoked Gouda cheese,divided

2 cups shredded Parmesan cheese, divided

Garnish: fresh thyme

1. In a large stock pot, bring 4 quarts salted water to a boil over high heat.

Add fettucini, and cook according to package. Drain well.

2. In a large nonstick skillet, heat olive oil over medium heat. Add

yellow onion and shallot. Cook, stirring frequently, for 5 -7 minutes,

or until onion is translucent.

3. Add pumpkin to pan, stirring to combine. Add chicken broth, thyme,

bay leaves, salt, and pepper, stir again. Simmer for 7-10

minutes, stirring frequently , or until sauce is thickened. Add 1 1/2

cups Gouda, 1 1/2 cups Parmesan, and pasta, stirring gently.

Remove bay leaves. Top with remaining 1/2 cup Gouda, 1/2 cup

Parmesan. Garnish with thyme leaves, if desired.