2 T. butter
1 T. flour
1/2 c. milk
4 oz. neufchatel cheese
1 c. pumpkin
1 t. nutmeg
1 t. cinnamon
1 t. fresh rosemary
1 t. black pepper
1 t. crushed red pepper
1 c. peas
1/4 c. shredded parmesean
Boil penne until al dente and drain. Meanwhile, melt butter in a small saucepan. Whisk in flour to make a roux. Whisk in milk and bring to a boil. Add pumpkin, neufchatel, and spices and simmer for a minute. Pour sauce over penne and toss with peas. Top with shredded parmesean.
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