Ingredients

The following ingredients have 4 Servings
  • ½ pound dry pasta (cooked)
  • ½ tablespoon olive oil
  • ⅔ cup diced sweet onion
  • ½ teaspoon fresh thyme leaves (de-stemmed)
  • ½ cup water
  • 2 teaspoon mild miso paste (or vegetable broth base)
  • ½ cup pumpkin puree
  • ½ cup unsweetened Coconut Milk (canned coconut milk or other rich and creamy plant based milk alternative)
  • 2 tablespoon almond meal flour
  • dash of nutmeg
  • Kosher salt to taste

Instruction

  • Boil pasta according to package directions, but make sure to drain it while still slightly firm, as you want al dente pasta. Cook either immediately prior to making the pumpkin sauce or while preparing sauce.
  • Heat oil in skillet over med-high heat. Once hot add the onion, and reduce to medium. Saute until lightly golden and soft. Add the thyme, cook another minute.
  • Add water, then mix in miso until dissolved.
  • Add the pumpkin, coconut milk and almond meal. Stir and reduce heat to low. Simmer for about 3 minutes, then add nutmeg, stir and simmer about 2 more minutes. Shut off burner, add salt to taste, then mix in the cooked pasta & serve.