Pasta with velvety pumpkin sauce

 

Ingredients

250 g pasta
2 tbsp olive oil
1 large onion, diced (1/2 cup)
4-6 cloves garlic, coarsely chopped
10 sage leaves, finely chopped
420 g boiled pumpkin, pureed
420 g coconut milk or cream
1 1/2 tsp salt 1 tsp
pepper
A pinch of cayenne pepper
1/4 tsp nutmeg
1/4 tsp cinnamon

How to:

Cook the pasta in a large pot of salted boiling water until al dente, according to package directions.
In a medium saucepan, heat the oil over medium-low heat. Add the shallots, garlic, and sage and sauté until softened, browned, and fragrant, about 5 minutes.
Stir in the coconut milk and pumpkin puree and whisk until smooth, heating gently.
Add the salt, black pepper, cayenne, nutmeg, and cinnamon. Taste and adjust the salt. Once hot, turn off the heat.
Drain the pasta (reserving some of the water in case you need it to combine it with the sauce) and toss the sauce with the pasta. Taste and season with salt and pepper again.
Serve with grated parmesan or pecorino.