Creamy Pumpkin & Sage Alfredo

Ingredients:

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 the reserved pasta water if necessary to thin. Serve immediately, garnished with a little ribboned sage. So creamy, you won't miss the dairy, I promise!

Makes about 7 cups of pasta & sauce.