Ingredients
- 16 oz dried pasta, I used brown rice fusilli
- 2 tbsp avocado oil
- 1/2 yellow onion, diced small
- 10 oz sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup fresh sage, chopped
- 1 15oz can coconut milk
- 1 15oz can pumpkin puree
- 1 tsp salt
- 1/2 tsp pepper
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- pinch of cayenne
- *optional* 1/2 cup grated parmesan cheese
Instructions
- Prepare pasta according to package, drain. Set aside.
- In a large sauce pan or dutch oven, heat avocado oil over medium high heat.
- Add in onion, mushrooms, garlic, and sage. Saute until mushrooms and onions are cooked through, about 6-8 minutes.
- Add in can of coconut milk and can of pumpkin, then stir in all of the spices. Taste a little and add more spices to your taste. Let simmer over low heat for 10 minutes, then turn off heat.
- Pour your cooked pasta into the pan, and stir until well combined. If you are adding cheese, now would be the perfect time!
- Serve immediately. Store in fridge for up to 5 days or freezer for 3 months.
Category: dinner, lunch, meal-prep, gluten-freeMethod: stovetopCuisine: AmericanDiet: Vegan
