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Creamy Pumpkin Pasta Sauce

Yields1 ServingPrep Time5 minsCook Time30 minsTotal Time35 mins

Creamy Pumpkin Pasta Sauce

 ¼ tsp Minced Garlic
 1 cup Milk (I used Organic 2%)
 ¼ cup Cream
 ¾ cup Pumpkin Puree
 ¼ cup Salted Grass Fed Butter (same as 2 oz)
 2 tbsp Grated Pecorino or Parmesan Cheese (I grated it fresh, but pre-grated works too)
 2 tbsp All Purpose Gluten Free Flour
 ¼ tsp Turmeric, Sage, Cumin and Onion Salt or Powder
 Sea Salt and Pepper to taste
 ½ cup Vegetable Stock
1

Add minced garlic to a medium pot. Mix with around the pot using a spoon. Let it heat for 30 seconds to 1 minute.

2

Add in milk, cream and pumpkin. Mix well. I use a whisk to mix right in the pot.

3

Add in spices (turmeric, sage, onion salt/powder, seal salt and pepper). Whisk well again.

4

Add in butter. Whisk as it melts and bring to a boil. Reduce heat and let simmer on low for 15 minutes. Whisk frequently as it simmers. It will reduce and thicken.

5

During this time, prepare your pasta according to instructions on the box.

6

After 15 minutes, add in flour and grated pecorino / parm. Whisk very well. Sauce will thicken even more.

7

Add in vegetable stock and continue to mix until it is creamy, smooth and well combined.

8

Add more seasoning to taste.

9

Serve hot with cooked pasta! Top with fresh pepper and chili flakes.

ENJOY!

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