Pumpkin Sage Pasta

Ingredients

• 12 oz Rigatoni Pasta
• 1 can (15 oz) Pumpkin Puree
• ½ cup Full-fat Coconut Milk
• 3 cloves Garlic
• 12 leaves Fresh Sage
• 2 tbsp Nutritional Yeast
• ¼ tsp Ground Nutmeg
• ¼ cup Pecans
• 3 tbsp Olive Oil
• ¼ tsp Red Pepper Flakes

Instructions

1. Cook rigatoni according to package directions. Reserve 1 cup pasta water before draining.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Fry sage leaves 1–2 minutes until crispy. Remove and set aside on a paper towel.
3. In the same skillet, add garlic and stir 30 seconds. Add pumpkin puree, coconut milk, nutritional yeast, nutmeg, and red pepper flakes. Stir until smooth and heated through.
4. Toss drained pasta with the pumpkin sauce, adding pasta water as needed for desired consistency. Season with salt to taste.
5. Serve topped with crispy sage leaves and toasted pecans.