Ingredients
Scale
- 1 head raw garlic
- 2 tablespoons high heat oil of choice (avocado is my favorite; ghee and coconut also work fine)
- ½ cup raw cashews, soaked for 2 – 3 hours
- ½ cup pumpkin puree
- 1 cup vegetable broth
- ¼ tsp sea salt
- 8 oz pasta of choice (this brand is my favorite gluten free option)
- 1 tbsp olive oil
- ¼ cup pepitas
- Leaves from 1 small bunch of sage
- Fresh ground black pepper
Instructions
- Preheat oven to 400 degrees. Chop off top 1/2″ inch of garlic head, then drizzle with 1 tablespoon oil and wrap in foil (if you don’t like foil touching your food, do a layer of parchment first). Place on a cookie sheet to catch any drips, then stick in oven for 40 min – 1 hour, or until it can be easily squeezed with a (potholdered) hand.
- Blend garlic with pumpkin puree, soaked cashews, vegetable broth and sea salt; set aside.
- Heat remaining 1 tablespoon of oil in a frying pan over medium heat; add sage and sizzle until crispy and fragrant, about 1 – 2 minutes. Remove sage and add pepitas to pan, continue to heat on medium until they’re golden brown, about 4 – 5 minutes.
- Cook pasta according to package instructions. Toss pumpkin sauce with pasta; add olive oil and continue to toss. Garnish with sage, pepitas and a generous amount of fresh ground pepper and serve. Serves 4.