This super simple creamy pumpkin sauce is a quick, warm, and comforting weeknight dinner.
2 cloves garlic
1 Tbsp butter/vegan butter
2 15 oz. cans 100% pure pumpkin puree
1 13.5 oz. canned coconut milk
16 oz. fettuccine pasta
Holy Mo'ly and Ole Cajun for seasoning
Begin boiling a large pot of water for your pasta. Once the water is boiling, add the pasta and boil until al dente (7-10 minutes). Drain in a colander.
While waiting for the water to boil, prepare the sauce. Mince two cloves of garlic and add them to a large skillet with one tablespoon of butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.
Add the pumpkin purée and coconut milk to the skillet and stir to combine. Add the Holy Mo'ly and Ole Cajun to taste. Stir in the spices and let the sauce simmer over medium-low heat while the pasta cooks (about 5 minutes), stirring occasionally.
Combine the pasta and pumpkin sauce. (Taste and add additional seasoning if needed).
*Can be served with cooked chicken, shrimp or sprinkled with Parmesan cheese