8 oz. red lentil pasta
3 teaspoons olive oil
1 small shallot
8 fresh sage leaves
3 garlic cloves
1/2 teaspoon red pepper flakes (optional)
2 Tbsp tomato paste
3/4 cup pumpkin puree
1-13.5-oz. can full fat coconut milk
1/8 teaspoon ground nutmeg
1 teaspoon salt
Black pepper, to taste
Prepare red lentil pasta according to package directions.
Heat olive oil in a large pan over medium heat. Dice the shallot, chop the sage and mince the garlic.
Add shallot, sage, garlic, and red pepper flakes to the pan. Stir frequently to avoid burning. Cook until shallots are translucent and herbs are fragrant.
Add tomato paste, pumpkin purée, coconut milk, nutmeg, salt and pepper to the pan and whisk together.
Bring pumpkin sauce to a boil and simmer until thick, about 4-5 minutes.
Add cooked pasta to the pan and combine until well combined.
Top with pepitas or chopped walnuts.