30 Minutes • Gluten-free • Dairy-free • Low FODMAP • Serves 4 • Simple to make, this sage fusilli pasta with pumpkin cream sauce is delicious, gluten free and low FODMAP. Serve this pasta as a hearty vegetarian main course for 4 or as an excellent side dish for more.

INGREDIENTS:

1 cup canned pumpkin

1/2 cup canned light coconut milk

1 teaspoon ground sage or 1 tablespoon fresh sage, finely chopped

1/8 teaspoon cayenne pepper

1 tablespoon garlic infused olive oil

salt + pepper, to taste

12 ounces gluten free fusilli pasta

1/2 cup chopped walnuts

1/4 cup chopped chives

¾ cup freshly grated parmesan

DIRECTIONS:

Prepare your pasta according to package instructions.

While the pasta is cooking prepare the pumpkin cream.

Combine pumpkin, coconut milk, sage, cayenne pepper, garlic infused olive oil, salt and pepper in a saucepan over medium heat. Once heated through, let simmer over low heat until pasta is ready.

Drain pasta and rinse to prevent sticking. Add pasta to saucepan and stir gently to combine.

Place in heated serving bowl or serve in individual bowls with walnuts, shredded parmesan and chives.

Original recipe inspired by Kate Scarlata of Maine.

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