Now that it's autumn I can shamelessly eat nothing but pumpkin for the three months!
1 cup pumpkin puree
½ cup coconut cream (or milk)
5 cloves garlic, minced
25 sage leaves
1 tablespoon olive oil
6 oz gluten free linguine
vegetable broth (optional)
Cook pasta according to package directions.
Heat oil in a pan over medium heat and lightly pan fry the sage leaves until aromatic and just starting to get darker. Remove sage leaves and drain on paper towels.
To the same oil add the minced garlic and cook until fragrant, 1 minute.
Add pumpkin puree and mix with the garlic.
Add coconut cream and mix. Bring to a boil, reduce heat and simmer for a few minutes, stirring occasionally. If sauce is too thick add a bit of vegetable broth to thin it out a bit (optional)
Add pasta to the pan and mix. Serve topped with sage leaves.