Pumpkin Sage Pasta

Pumpkin Sage Pasta

I absolutely love how quick and easy this sauce comes together! It's a quick and easy dinner option when you've got some pumpkin on hand.
Prep Time 15 mins
Cook Time 8 mins
Course dinner, Main Course
Cuisine American
Servings 3 people

Ingredients
  

  • 1 box banza pasta bowties or dry pasta of choice - 8oz
  • 1/2 tbsp sea salt

Pumpkin Sage Sauce

  • 3 tbsp butter
  • 3 cloves garlic mined
  • 5 small sage leaves chopped fine
  • 1 Cup organic pumpkin puree or roasted pie pumpkin
  • 1- 1 1/2 Cup full fat coconut milk start with 1 cup and add in to your desired consistency. you could use heavy cream too!
  • 1/2 Cup parmesan cheese grated finely
  • sea salt & black pepper to taste

Instructions
 

Pasta

  • Bring a large pot of water to a boil, add in your sea salt and pasta and cook to al dente according to directions - this will be different for each. If you are using Banza monitor it, it doesn't take long.

Sauce

  • Heat a saucepan to low-medium heat and add butter, garlic and sage until fragrant.
  • Whisk in your pumpkin and 1 cup of the coconut milk or cream. Salt and pepper to taste. Add in more coconut milk if you'd like a thinner consistency.
  • Take off the heat and whisk in your parmesan cheese. It'll thicken up as it cools.
  • Top pasta with as much or little sauce as you'd like, or stir in your pasta and serve with fresh sage, cracked pepper.
Keyword pasta, Pumpkin, sage
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