This fall pasta dish with a creamy sauce made from canned pumpkin and coconut milk is warm, comforting, savoury and sweet. It comes together in under 30 minutes, and can easily be made gluten-free by substituting gluten-free pasta for wheat pasta. Enjoy!
Boil water, and cook pasta according to package instructions.
Meanwhile, in a large pan, heat oil over low-medium heat. Add garlic and ground sage, stirring constantly until garlic starts to brown, or approximately 2 minutes. Remove from heat if garlic is browning too quickly or starting to burn.
Add pumpkin puree and coconut milk. Stir well.
Add maple syrup, salt, pepper and pumpkin pie spice. Continue heating over low-medium heat stirring frequently until heated through. Sauce should be thick but pourable. If it gets too thick, stir in more coconut milk one spoonful at a time.
Add drained cooked pasta to the sauce, and mix using a large spoon or tongs until pasta is evenly coated. Serve immediately. Enjoy!