Rotini with Creamy Pumpkin Pasta Sauce

Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta, 

Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring frequently, until tender, 2 to 3 minutes. Add herbs and cook, stirring constantly, until fragrant, about 1 minute.

Reduce heat to low and whisk in pumpkin, broth, half and half, vinegar, pepper, salt and 4 tablespoons Parmesan; cook, stirring constantly, until reduced and thickened, about 3 minutes. Stir in the pasta and enough of the reserved cooking water to achieve desired consistency. Divide among 4 bowls and top each with 1 tablespoon Parmesan.