454g of whole grain pasta, cooked according to package directions, drained (reserve a cup or so of pasta water) & set aside
2 tbsp olive oil
1/2 c diced shallots (about 4 shallots)
4 large garlic cloves, crushed (you really can't have too much)
1 c unsweetened pumpkin puree (canned or fresh)
1-400 ml can coconut milk (I'd live a little & go with full-fat)
1 tsp salt
1/4 tsp+ ground nutmeg (taste at the end & add a little more if you like)
1/4 tsp chili powder
1/4 tsp black pepper
2 tbsp finely chopped fresh sage (+ more for garnish)
To make: In the same pot you cooked the pasta in, heat olive oil, shallots, and garlic over medium and cook, stirring, until fragrant & garlic is golden.
Whisk in pumpkin, coconut milk, salt, nutmeg, chili powder, pepper and sage and bring to a boil. Reduce heat to low, continue stirring, and let sauce cook for 5 minutes or so to thicken up. Add drained pasta back into pot and stir to coat well with the sauce, adding some of...