Gluten-free Pumpkin Pasta

For recipe #24, I decided to go the savory route as I realize the last handful of recipes have been sweet.  This one is embarrassingly easy and yet somehow manages to totally hit the spot.  It is the ideal winter dish.  It tastes delicious, hearty, potentially even unhealthy in that mouthwatering-impossible-to-stop-eating kind of way.  Its cozy and comforting.  Yet, its gluten-free, lactose-free and of course, sugar-free.

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Ultra-easy and super healthy pumpkin pasta

Ingredients

2 tablespoons of butter

½ yellow or red onion (your choice), chopped

1 clove of garlic, minced

1 cup of pumpkin puree

1 cup of coconut or almond milk

1 tablespoon of minced, fresh sage

½ teaspoon of sea salt

250 g of gluten free pasta

*2 tablespoons of goat cheese (optional) (if you choose to add this, there will be a slight amount of lactose in the recipe)

  1. Prepare the pasta according to directions on the package.
  2. Chop the onions into bite sized pieces. Cook them in a saucepan with the butter for 5-6 minutes or so, until translucent and cooked through.  Add the garlic and sauté until it smells delicious (about one minute).
  3. Stir in the pumpkin puree, almond/coconut milk, salt, and sage.
  4. *If you choose to add in the goat cheese, stir this into the sauce now.
  5. Stir the cooked and drained pasta into the finished pumpkin sauce. Mix well.
  6. Serve warm. I added in more sage as I preferred the taste, but you can adjust according to your own taste preference.

You can store this pasta in an airtight container for up to three days afterwards.

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