Ingredients

The following ingredients have 4 Servings
  • 8 ounces rigatoni pasta
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic (minced)
  • 2 teaspoons finely chopped fresh sage
  • 2 teaspoons finely chopped fresh thyme
  • 15 ounces pumpkin puree
  • 13.5 ounces full fat coconut milk
  • 1/4 teaspoon freshly grated nutmeg (or ground nutmeg)
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup low sodium vegetable broth
  • Salt and pepper (to taste)

Instruction

  • Cook pasta per directions. Drain and set aside.
  • Heat olive oil in a large pan on medium heat. Add chopped onions. Cook until translucent.
  • Add garlic, sage, and thyme. Cook 30 seconds - 1 minute.
  • Add pumpkin puree, coconut milk, vegetable broth, nutmeg, red pepper flakes, and salt and pepper. Cook about 10 minutes until the sauce has thickened.
  • Stir in pasta until thoroughly combined. Serve immediately.