Pumpkin Spaghetti

• 8 ounces Gluten- Free fettuccini or any other long, thin noodle, such as linguine or spaghetti
  
• 1 large onion thinly chopped
• 1 tsp dried basil
• 2 cloves garlic minced
• 1 tablespoon chopped fresh sage leaves
• 1 cup pumpkin purée
• 2 cups gluten-free oat milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch ground cayenne pepper

• Starting by sautéing the chopped onion in olive oil, add in the dried basil and half of the chopped sage. Sautée until translucent.
• Add  the minced garlic for a couple of minutes, then add 1 cup of pumpkin purée & stirr in 2 cups of oat milk.
• Allow to boil for 5 mins until sauce is thickened.
  Flavor with nutmeg, salt & pepper.
• Mix in with spaghetti & enjoy a speedy & lunch 🙂

TIP: If the sauce is too thin add more pumpkin purée, if it’s too thick add some pasta water.