I’m not one to make pasta on the reg. But when I do, you better believe it’s going to be luscious, comforting, and filling. This creamy pumpkin pasta checks all of the boxes. The pasta is coated in a velvety, pumpkin coconut cream sauce with ribbons of chopped sage throughout. Basically, it’s the kind of pasta you change into your sweatpants to eat. It’s just so darn cozy!
Personally, I love to throw in chicken sausage. It’s a perfect match with this pasta dish. Try it with apple chicken sausage or Italian chicken sausage —either works great!
Never worked with coconut cream? Don’t worry. Trying new things can be fun! Just grab a can of coconut milk from the grocery store. Here are a few tips to set you up for success:
- Make sure your coconut milk is the real stuff! Don’t buy a can that lists ingredients like “water and coconut extract”
- Don’t buy “lite” or reduced fat coconut milk. We want all of that yummy, creamy coconut fat for this recipe.
- Don’t shake your can! Shaking the can can cause the coconut cream and water to combine. We want them to stay separated for this recipe. The coconut cream will sit at the top of the can and make it easy for you to scoop out.
Creamy Pumpkin Pasta
Ingredients
- 6 oz uncooked pasta, gluten free (penne or ziti)
- 1 cup pumpkin puree
- 2/3 cup coconut cream
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fresh sage, chopped
- 1/2 tsp salt
Optional
- Chicken sausage
Instructions
- Cook pasta according to the package.
- Bring medium sized sauce pan to low heat, then add olive oil (or your preferred cooking oil/fat), sage, and minced garlic. Sauté for a minute.
- Stir in coconut cream, pumpkin puree, and salt.
- Continue to heat on low, stirring occasionally, until sauce is heated through. If you prefer a thinner sauce, you can add a touch of water, chicken stock, or coconut water.
- Toss pasta in sauce. Add salt and black pepper to taste.
Add some protein!
- Brown sliced chicken sausage in frying pan to toss in your pasta sauce.