Whole wheat or multigrain pastas work really well in this recipe.
Step 1: Ingredients
A 14-oz. box of uncooked pasta (I'm using penne, but almost any shape will work; even spaghetti broken into 2" pieces)
Two 15-oz cans of pumpkin (or one 29-oz can)
4 cups of milk
6 large fresh sage leaves, or 1 teaspoon of dried sage
2/3 cup chopped green onions (or one medium white or yellow onion)
1/2 cup bacon bits (optional)
4 cups of shredded cheddar cheese
1/2 cup of parmesan or romano cheese
Step 2: Cook pasta and blend pumpkin sauce
Place pumpkin, milk, egg, sage, and white or yellow onion into a blender or food processor. (If using green onions, you will add them later.)
You may need to blend the ingredients in two separate batches, depending on the capacity of your blender/food processor.
Pour the pumpkin sauce over the pasta in the baking dish.