Ingredients:

  • 12 oz pasta of choice
  • 1 tbsp sea salt
  • 15 oz canned pumpkin puree
  • 1 cup full-fat coconut milk
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried sage
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup reserved starchy pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions. Before draining, reserve 1/4 cup (60ml) of the cloudy pasta water.
  2. Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1 minute until fragrant but not browned.
  3. Stir in pumpkin puree, coconut milk, sage, nutmeg, salt, and pepper. Whisk continuously for 3-5 minutes until the sauce is smooth and begins to steam.
  4. Lower the heat to medium-low and fold in the cooked pasta. Pour in the reserved pasta water and stir vigorously until the sauce forms a glossy, velvety glaze that clings to the noodles.