Vegan Pumpkin Pasta

Ingredients:    8 ounces rigatoni pasta  1 tablespoon olive oil  ½ cup chopped onion  1 clove garlic minced  2 teaspoons finely chopped fresh sage  2 teaspoons finely chopped fresh thyme

Ingredients:   15 ounces pumpkin puree  13.5 ounces coconut milk  ¼ teaspoon freshly grated nutmeg or ground nutmeg  ¼ teaspoon red pepper flakes  ½ cup low sodium vegetable broth  Salt and pepper

 Cook pasta per directions. Drain and set aside. Heat olive oil in a large pan on medium heat. Add chopped onions. Cook until translucent.

Add garlic, sage, and thyme. Cook 30 seconds - 1 minute. Add pumpkin puree, coconut milk, vegetable broth, nutmeg, red pepper flakes, and salt and pepper.

Cook about 10 minutes until the sauce has thickened. Stir in pasta until thoroughly combined. Serve immediately.

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