Ingredients

• 8 oz gluten-free bow tie noodles
• 2-3 tbsp low-sodium vegetable broth
• 1 small red onion diced
• 1/2 cup white wine (we used pinot grigio)
• 3 medium garlic cloves minced
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tbsp nutritional yeast
• 1 tbsp fresh sage roughly chopped
• 1/4 tsp Himalayan pink sea salt (more to taste)
• 1/8 tsp black pepper
• Pinch of cayenne pepper (more to taste)
• 16 oz carton pumpkin puree
• 14 oz can full-fat coconut milk

Instructions

In a large pan, sauté a small diced red onion in 2-3 tbsp of low-sodium vegetable broth over medium heat, until translucent and all the liquid has been absorbed.

While you’re making the pumpkin pasta sauce, boil water in a separate pot and cook the noodles. The noodles should be done cooking around the same time that the sauce is done cooking.

Deglaze the pan with 1/2 cup of white wine and let it cook for a few minutes until most of it has cooked down.

Add the minced garlic, ground cinnamon, ground nutmeg, nutritional yeast, fresh sage, a pinch of cayenne pepper, salt, and pepper. Stir and let the flavors meld for 30 seconds to 1 minute.

Add the canned coconut milk and pumpkin puree to the pan and stir to combine. Reduce the heat to medium-low and let the sauce heat up for about 5 minutes, stirring occasionally.

Drain the noodles and add them to the pan with the pumpkin pasta sauce. Toss to combine and garnish with roughly chopped fresh sage.

Notes

Make sure to use pumpkin puree, not pumpkin pie filling. They’re not the same. And try to buy organic.

Use fresh sage if possible because it really adds a lot of flavor to this pumpkin pasta recipe. If you can’t use fresh sage leaves, dried sage will work too. Roughly, 1 tbsp of fresh sage = 1 tsp of dried sage.

Use full-fat canned coconut milk to make this pumpkin sauce because it’s what takes the place of the heavy dairy (butter, parmesan, milk, ricotta, and cream cheese) that is used in most traditional pumpkin pasta recipes. You can use light coconut milk or coconut milk from a carton, but the full-fat canned coconut milk gives the best flavor and richness to this sauce.

Store leftover pumpkin sauce in an airtight container for 4-5 days or freeze it for a future meal.