¼cupfreshly grated Parmesan, plus additional for serving optional (omit if vegan)
1teaspoonsalt and freshly ground pepper, to taste
¼cupwater or veggie broth, if necessary
Instructions
Cook pasta in salted water according to package directions. Don't overcook! Rinse with warm water after draining and toss with a drizzle of olive oil.
Heat olive oil in large skillet over medium heat. Fry sage leaves until darkened, then remove and drain on a paper towel. Cut into slices, if desired.
In same oil, fry garlic for a minute, stirring constantly, until fragrant. Add pumpkin and stir to combine and heat through. Add coconut cream and whisk until totally smooth. Bring to a boil then reduce heat to medium-low to simmer for a couple minutes. Add Parmesan cheese and stir 'til uniform and melted. Add salt and pepper to taste. If too thick for your taste, add a bit of water or veggie broth to thin, if desired.
Add cooked pasta to skillet and reduce heat to low. Stir to coat with pasta sauce. Spoon into serving bowls then top with sage and additional freshly grated Parmesan, if desired.
Notes
Top with sage and additional freshly grated Parmesan.