Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 1 tablespoon minced fresh garlic
- 1 cup unsweetened almond milk
- 3/4 cup canned pumpkin
- 1/2 cup cream cheese regular or dairy-free, at room temperature
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 8 ounces short-cut pasta cooked to the package's directions
- Fresh sliced sage for garnish
Instructions
- Heat the olive oil in a large, high-sided pan on medium heat. Sauté the onion and garlic until lightly golden brown, about 2-3 minutes.
- Add in the remaining ingredients, except the pasta and sage, and whisk them together. Bring the sauce to a boil.
- Once boiling, reduce the heat to medium-low and simmer, stirring frequently, until the sauce begins to thicken and reduce. If it gets too thick, you can thin it out with a bit of pasta water.
- Toss in your cooked pasta, and stir until coated.
- Divide between bowls and garnish with sage.