A velvety pumpkin cream sauce brightened with a squeeze of lemon, tossed with rigatoni and finished with crispy fried sage and toasted pecans.
10m prep · 25m cook · 4 servings
- 12 oz Rigatoni Pasta
- 1 can (15 oz) Pumpkin Puree
- ½ cup Full-fat Coconut Milk
- 3 cloves Garlic
- 12 whole Fresh Sage
- 2 tbsp Nutritional Yeast
- ¼ tsp Ground Nutmeg
- ¼ cup Pecans
- 3 tbsp Olive Oil
- ¼ tsp Red Pepper Flakes
- 1 tbsp Lemon Juice
- 1 tsp Salt
Instructions
Estimated nutrition (per serving)
Calories560 kcal
Protein15g
Carbs76g
Fat23g
Fiber7g
Sodium590mg
Sugar7g
