Ingredients
Units
Scale
- 1 small baking pumpkin (2 to 3 lbs)
- 2 Tbsp butter, olive oil, or vegan butter
- 2 Tbsp all-purpose flour
- 1/2 tsp ground sage
- 1/2 tsp ground nutmeg
- 4 to 6 cloves garlic, minced
- 3 cups coconut milk, or any kind
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 12 oz campanelle or similar pasta
- 1 Tbsp fresh sage leaves, chopped
- Shaved parmesan or vegan cheese
Instructions
- Preheat the oven to 350 F/176 C. Cut the pumpkin in half and scoop out the seeds. Lightly oil the cut sides and sprinkle with salt and pepper. Bake the pumpkin, cut sides down, on a baking sheet for 50 minutes or until tender. Remove from the oven, turn over the pumpkin halves so cut sides face up, and let cool. Scoop out the flesh into a food processor or blender and blitz until it is a smooth puree. It should equal around 2 cups.
- Make the sauce by melting the butter in a large saucepan over medium-high heat, then adding the flour, sage, nutmeg, and garlic. Lower the heat to medium and stir to combine until the mixture looks dry, about 2 minutes. Add the milk and stir, scraping up any browned bits at the bottom of the pan.
- Add in the pumpkin puree, then season with salt and pepper. Stir and bring the sauce to a simmer. Depending on the milk you used, the sauce may be too thin. Dissolve 1 tablespoon of cornstarch into 3 tablespoons of cold water, then add it to the sauce and stir until it is starting to thicken. The sauce should coat the back of a spoon.
- Cook the pasta according to the package directions. Drain, then dump the pasta into the sauce and stir to combine.
- To serve, place the pasta in individual serving bowls and top with chopped sage and shaved cheese.