DAIRY-FREE PUMPKIN SAGE PASTA

Bring a pot of water to a boil. Cook spaghetti in heavily salted water. Strain and set aside, reserving some pasta water.

For the sauce: Add coconut cream, almond milk, and pumpkin to a saucepan under very low heat. Mix to combine. Add in vegan parm and mix. Sprinkle in minced sage and pour in pasta water (add tablespoon by tablespoon, more or less depending on desired consistency). Add salt and pepper. Raise heat to medium and simmer until it gets bubbly and thickens. Remove the sauce from heat and add in butter, stirring until it melts into the sauce. Slowly add pasta to the sauce and mix to combine. Set aside.

For toppings: Add 10 sage leaves to a saucepan with oil and cook until crispy. Crumble over the top with more vegan parm. If choosing to add bacon, bake it at 425°F for about 12 minutes and chop into small pieces. Always add more salt and pepper to taste. A little bit of garlic powder could also enhance the flavor. ENJOY!