Ingredients

• 1 tablespoon cooking oil, of preference
• ½ white onion, diced
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes, optional
• ½ teaspoon dried sage
• 1 ½ cups almond milk
• 15 oz pumpkin puree
• 1 teaspoon salt
• 1 teaspoon pepper
• ¼ teaspoon nutmeg
• ½ box whole wheat pasta, cooked

Directions

1. Heat the oil in a medium pot over medium heat. Add the onion, garlic, red pepper flakes, and dried sage and cook until onions are translucent, stirring occasionally.
2. Add the almond milk, pumpkin puree, salt, pepper, and nutmeg. Stir until a smooth, creamy sauce forms. Heat through.
3. Add the cooked pasta and stir to coat.
4. Serve warm.

Enjoy!