Ingredients

The following ingredients have 4 Servings
  • 16 ounces pasta of choice
  • 1 cup canned pumpkin puree
  • 6 cloves garlic
  • 1 diced white or yellow onion
  • 4 teaspoons arrowroot powder
  • 2 tbsp coconut cream
  • 2 cups almond milk
  • 2 tsp fresh chopped sage
  • 2 tsp fresh chopped thyme
  • 2 tbsp olive oil
  • 1/4 cup nutritional yeast or cashew parmesan
  • 1/8 tsp nutmeg
  • 1 - 1 1/2 tsp sea salt
  • Black pepper to taste

Instruction

  • Bring a large pot of water to boil and cook pasta according to package instructions.
  • Mince the garlic, chop the onion and add to a pan with the olive oil. Saute over low heat.
  • Once the garlic starts to brown, add the chopped sage and thyme. 
  • Let cook for about 5 minutes to let the flavors blend together. 
  • Add this mixture and all remaining ingredients (but not the arrowroot powder) to a blender or food processor and process until smooth.
  • Add in the arrowroot and pulse a few times to make sure it is well incorporated. At this stage the sauce will be thin, don't worry it's going to thicken!
  • Transfer the sauce to a large pan and heat over low heat. Let it simmer for about 5 minutes or until the sauce is nice and thick. 
  • Taste and adjust seasonings as desired. 
  • Combine with the cooked pasta and serve immediately with cashew parmesan and red pepper flakes if desired.