Pumpkin Pasta

In honor of the beginning of autumn, I'm here with a new current favorite pasta recipe. This Creamy Pumpkin Pasta is the BEST for a healthy weeknight dinner! It's easy to whip up for chilly fall nights and is the ultimate comfort food dish. Made with real pumpkin, this pasta is packed with loads of nutrients and rich vitamins that boost immunity and benefit heart health. Put this meal together in under 30 minutes for a new fall favorite!

Ingredients

• 12 ounces dry pasta of choice

• 1 Tbsp. olive oil

• 2 cloves garlic

• 3/4 cup broth of choice (preferably chicken or vegetable)

• 1/2 cup coconut milk

• 1/4 cup half-and-half (or whole milk)

• 1 cup pure pumpkin puree

• 1 tsp. salt

• 1/2 tsp. pepper

• 1 tsp. onion powder

• 1/8 tsp. ground sage

• Dash of cayenne pepper (or more)

• Basil to top

• Sprinkle of parmesan cheese

Instructions

1. Boil pasta in a large pot until tender. Drain in colander and set aside.

2. While the pasta cooks, prepare the pumpkin sauce. In a large skillet, add the oil and minced garlic and sauté over medium heat for around 2 minutes. Pour in your broth, coconut milk, and the pumpkin puree and whisk the pumpkin until it mixes in. Let that simmer until it gets thick and bubbly.

3. Add the salt, pepper, onion powder, sage, and cayenne pepper to the sauce. Once the mixture has been simmering, add the half-and-half and whisk it in until combined. Add the pasta to the creamy pumpkin sauce and mix it around until it's fully coated.

4. Serve immediately topped with basil and a sprinkle of cheese if desired.

Serves: 4-6

I hope you all enjoy!