Pumpkin Pasta Sauce

Sauce

• 2 tablespoons coconut oil
• 1 tablespoon fresh rosemary
• 1 can pureed pumpkin
• 1 garlic clove, minced
• 1/2 cup half and half cream (vegan- substitute 1/2 cup coconut milk from the
• can)
• 1/3 cup parmesan cheese, shredded (vegan- 1/3 cup daiya cheese + 1/2 teaspoon garlic powder)
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt

Step 1 Melt oil in a pan and sauté rosemary so it infuses in the oil. Remove rosemary from the pan but leave the oil.

Step 2 Boil water in a pot and cook pasta to desired firmness (5-8 minutes).

Step 3 Add remaining ingredients into the coconut oil and stir until combined, keep on low heat until pasta has finished cooking.

Step 4 Combine sauce with pasta. Serve and enjoy!