super creamy pumpkin pasta ✨

&& it only takes 20 minutes to make!

Ingredients

▪️15 sage leaves

▪️1 tablespoon olive oil

▪️1 lb pasta (I use Banza gf protein pasta)

▪️1 stick unsalted butter

▪️⅓ onion, minced or 1 minced shallot

▪️1/4 tsp Nutmeg

▪️1/4 tsp res crushed pepper

▪️Salt and pepper to taste

▪️1 cup full fat coconut milk (or heavy cream)

▪️1 cup pumpkin puree

▪️½ cup pasta water, plus more to thin the sauce as desired

▪️3/4 cup shredded parmesan cheese, plus more for serving

▪️Grated parmesan cheese for serving

In a large pan over medium heat, melt the butter and add sage. Cook for 3-4 minutes until the butter turns brown and the sage becomes crispy. Take the sage out and set it aside. Lower the heat and add finely chopped onion, cooking for 2 minutes. Then add minced garlic and cook for another minute. Slowly whisk in milk, followed by pumpkin puree and grated parmesan cheese, until everything is mixed well. Season with salt, pepper, crushed red pepper, and nutmeg. Add pasta water to get the sauce to your preferred thickness, then toss in the cooked pasta. Top with the crispy sage and more parmesan. Enjoy!

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