Ingredients
- 16 oz fettuccine pasta
- 1 can coconut milk ~ 14 oz
- 1 can 100% pure pumpkin purée* 15 oz
- 1/2 tsp dried sage
- 1/2 tsp garlic powder
- salt to taste
- pepper to taste
- pepitas optional, for garnish
Instructions
- Cook the pasta according to the package instructions.
- In a large pan, whisk together the coconut milk, pumpkin purée, sage, and garlic. Add salt and pepper to taste. I like a lot of pepper in mine!
- Bring to a simmer on medium-high heat, then reduce to medium-low heat for 5-10 minutes - until thick and creamy!
- Toss the pasta with the sauce and serve warm. For a fancy garnish and crunchy texture, sprinkle some roasted pepitas on top!
source:https://ift.tt/2U7s0m9
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