Description
The perfect weeknight meal is born this fall when pumpkin, tomato sauce and sage come together to create a delicious, creamy pumpkin pasta!
Ingredients
- 1 package (13 Oz. Or 375g Size) Uncooked Pasta
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Pressed Or Minced
- 1 Tablespoon Sage Leaves, Minced
- 1 cup Prego Farmers’ Market® Tomato & Basil Sauce
- 1-½ cup Pumpkin Puree, Homemade Or Canned
- 1 cup Chicken Or Vegetable Stock
- ¼ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- ½ cups Coconut Milk
- Pinch Of Cinnamon
- ¼ cups Grated Parmesan Cheese, For Topping (optional)
- 1-½ Tablespoon Tablespoons Sage Leaves, Minced, For Topping (optional)
Preparation
Cook pasta according to package directions. While pasta is cooking, prepare the sauce.
In a medium-sized saucepan, heat vegetable oil over medium high. Add garlic and sage and sauté for about 20–30 seconds until soft and fragrant. Be careful not to burn the garlic.
Add sauce, pumpkin puree, stock, salt and pepper. Stir to combine and bring mixture to a boil. Turn heat down to low and simmer uncovered for 15 minutes. Stir in coconut milk and cinnamon. (If the sauce is too thick, add some water.)
Drain cooked pasta and add it to the sauce. Toss to combine.
Sprinkle on some grated Parmesan cheese and minced sage (optional) and serve!
