Description
A cozy fall dish that combines the flavors of pumpkin and creamy coconut milk, with hints of sage and spices, perfect for family gatherings.
Ingredients
Scale
- 8 ounces of pasta (fettucini, linguini, tagliatelle, or pappardelle)
- 2 tablespoons olive oil
- 1 large shallot, diced (about ½ cup)
- 4 to 6 garlic cloves, rough chopped
- 10 sage leaves, chopped
- 14-ounce can of pumpkin puree
- 14-ounce can of coconut milk or coconut cream
- 1½ teaspoons salt
- 1 teaspoon pepper
- Pinch cayenne
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- Optional toppings: grated parmesan or pecorino cheese, crispy sage leaves, garlic chips
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve ½ cup of pasta water.
- Heat olive oil in a medium pot over medium-low heat. Sauté shallots and garlic until translucent, about 5 minutes.
- Stir in coconut milk and pumpkin puree, whisking until smooth and heated through for 3-5 minutes.
- Add salt, pepper, cayenne, nutmeg, and cinnamon. Stir and taste to adjust seasoning.
- Toss the drained pasta into the sauce, adding reserved pasta water if needed to thin the sauce.
- Serve hot, garnished with optional toppings.
Notes
Store leftovers in an airtight container for up to three days. Reheat gently with a splash of water or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Creamy Pasta, Pumpkin Pasta, Fall Recipes, Comfort Food
