This recipe should make 2 cups of sauce.
1 can of coconut milk
1/2 onion, chopped
1 TB extra virgin olive oil
1 large clove of garlic - minced
3 TB fresh sage leaves - chopped
Pinch of hot pepper flakes
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
1/2 c vegetable broth
1 can pumpkin puree
1/2 tsp balsamic vinegar
2 TB nutritional yeast
Pasta of choice
Place coconut milk upside down in freezer while making the rest of the meal.
Cook pasta (as much as needed)
While pasta is cooking, heat olive oil in large saucepan.
Add garlic and onion and cook for 3-5 minutes.
Stir in sage, hot pepper flakes, basil, salt, pepper and nutmeg and cook for about a minute.
Add broth and pumpkin.
Open coconut milk and scoop out the hardened top part and add that along with vinegar and nutritional yeast to pan (do not add watery part of coconut milk) and stir.
Bring the sauce to a boil then turn heat to low and simmer for 5 minutes.
Add sauce to blender and blend.
Pour over cooked pasta.
Top with more sage leaves and parmesan