Penne with Tuscan Pumpkin Cream Sauce

I posted a creamy pumpkin sauce last fall but this mixture is fantastic and even better. It's so savory and delicious... with a mix of slightly sweet but also salty and just the right consistency and amount of flavor.. I could go on and on but you should just try it for yourself. Even after I was full I think I had about 4 more servings because it was just so tasty! Perfect for fall and as the weather gets cold. This recipe was taken from detoxinista.com. Enjoy :)

This recipe makes about 2 and a half cups of sauce.. if you're like me and like your pasta absolutely drenched I suggest doubling it.. also feel free to adjust the ratios of ingredients to your liking.

Ingredients:

16 oz. pasta
1 tablespoon olive oil
½ chopped onion
1 garlic clove, minced
1 cup of tomatoes (it's recommended to just use the juice but I used it all! I love tomato chunks in my pasta)
1 cup of pumpkin puree
¼ cup of water (or sub for extra coconut milk)
1 teaspoon salt
½ teaspoon ground cinnamon
4 teaspoons maple syrup
½ cup full fat coconut milk (canned)
1 teaspoon minced sage (I didn't have sage so I used basil instead- still tasted delicious!)

Directions:

Make pasta according to package directions.

Heat oil on a skillet and add onion and garlic. Cook until caramelized. Add tomatoes, pumpkin, water, salt, cinnamon, maple syrup and stir well, cooking until well heated and incorporated. Add coconut milk and sage and cook while stirring for about 10 minutes. Drain pasta and mix in sauce. Add extra seasonings or salt on top to liking. Extra sage or herbs of choice can be added on top for garnishment. Enjoy!