Instructions

To make the crispy sage heat 1 tbs olive oil on a pan and add the fresh sage leaves. Cook into the leaves shrink and begin to brown, flipping so both sides are crispy. Remove from the pan and place on a plate covered in a cloth or paper towel. Sprinkle with sea salt and allow to dry with you prepare the pasta sauce.

Preheat the oven to 350F. Chop the onion into large chunks and remove the garlic cloves from their skins. Toss with 1 tbs olive oil + salt and pepper and cook in the oven for 20 - 30 minutes, or until golden and the garlic is soft and cooked through. Remove your roasted vegetables from the oven and place into a high powder blender with the can of coconut milk, chili flakes, additional salt and pepper, and pumpkin puree and blend on high for 2 - 5 minutes until creamy and smooth. Add the pasta sauce to a large sauce pan and warm on the stove top until piping hot. Meanwhile cook your pasta accordingly to package directions, strain & rinse and mix the cooked pasta into your sauce and mix well. Serve topped with crispy sage.