About the Recipe
Ingredients
12 ounces Rigatoni pasta
2 tablespoons extra virgin olive oil
5-10 fresh sage leaves-sliced
2 garlic cloves minced
1 tablespoon fresh thyme
1 cup pumpkin puree
½ cup marinara sauce
½ cup unsweetened almond milk
Salt and pepper
Preparation
Step 1
Bring a large pot of salted boiling water to a boil. Add the pasta and cook, uncovered al dente according to package instructions. Drain and set aside with a little pasta water to keep it from sticking.
Step 2
In a large skillet, heat olive oil at medium heat. Add sage and stir frequently until sage gets dark and crispy. Remove sage and set aside in a small bowl.
Step 3
Add the garlic and thyme to the skillet and cook until the garlic gets lightly toasted and fragrant, about one minute. Add the pumpkin puree and the marinara and stir to combine with the garlic and herbs. Season with salt and pepper. Bring to a boil.
Step 4
Add the unsweetened almond milk to the skillet and simmer the sauce for about 5-7 minutes until it thickens. Stir in the pasta and toss to coat with sauce.
Step 5
Serve with crispy sage, if desired.
Note: Use pumpkin puree not pumpkin pie filling. They should be on the same shelf in the grocery store.