Fettuccini with Creamy Pumpkin Sauce

16 oz, whole grain Fettuccini 2 C. milk
2 TBS butter 1- 15 oz. can solid pack pumpkin
1 TBS cornstarch 1 tsp each, onion and garlic powder, salt, dried sage
1/4 cup fresh grated parm or romano cheese
1/4 c. toasted pine nuts (optional)

Cook pasta according to package direction. Meanwhile mix milk, butter, pumpkin, seasonings and cornstarch in large saucepan. Cook over medium heat until simmering. Stir in cheese. Drain pasta, toss w/ sauce and garnish with pine nuts if desired. This made enough for me to stll have 1/2 the sauce for raviolis later this week.