Ingredients

• 1 pound Medium onion, diced
• 1 tablespoon garlic, minced
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon fresh rosemary
• 1 cup Beer (I used pumpkin ale)
• 1 15 oz can pumpkin puree
• 1 cup vegetable stock
• 1 cup water
• 1/2 teaspoon salt & pepper
• 1 package sliced cremini mushrooms
• 1 pound whole wheat pasta (I used linguine but penne would be great too)

Directions

1. Sautee onion and garlic in a large skillet over medium high heat until soft, 5-7 minutes
2. Add thyme and rosemary and continue to cook until fragrant, 1-2 more minutes.
3. Deglaze the pan with the beer and cook for 2-3 minutes to allow the alcohol to burn off
4. Add the pumpkin puree, stock, water, salt and pepper and bring to a low boil
5. Turn the heat down to simmer and cover the sauce. Simmer for 10 minutes
6. Add the mushrooms and cover again. Simmer for another 10 minutes.
7. During the last 10 minutes of simmering the sauce, cook pasta in a large pot of boiling water according to package instructions.
8. Drain the pasta and add directly into the sauce. Coat the pasta evenly and enjoy!