Now that it feels like Fall outside, I’m up for making anything and everything pumpkin-flavored.  This quick and healthy pasta dish is a great go-to Fall weeknight dinner. Bursting with pumpkin, sage, and mushroom flavor, the only real labor involved is chopping some veggies. What’s better than that on a busy weeknight?!

Pumpkin Sage Pasta

• 1 lb gluten-free pasta (regular pasta can be subbed)
• cooking spray
• 1 large white onion, thinly sliced
• 3-4 cloves garlic, minced
• 1 lb sliced mushrooms (portabello)
• 2 cups spinach, chopped
• 1.5 cups unsweetened almond milk
• 2 tbsp sage, chopped
• 2 tbsp tapioca starch (cornstarch can be subbed)
• 2 tbsp water
• 1 tsp kosher salt
• 3/4 cup pumpkin puree
• freshly ground pepper

1. Cook pasta according to package directions.
2. While pasta is cooking, heat a large nonstick skillet coated with cooking spray to medium-high heat. Add onions, garlic, and mushrooms. Sautee for five minutes.
3. Add spinach to mushroom mixture. Cover and cook until spinach is wilted, stirring occasionally, about 3 minutes. Turn heat to low.
4. Heat almond milk and sage in a small saucepan over medium-high heat until boiling.
5. Turn heat to medium-low. Combine tapioca starch and water in a small bowl, whisking with a fork until mixture is clump-free. Add mixture to milk and sage. Cook for 3-5 minutes until thick.
6. Add in salt and pumpkin puree, stirring with a whisk. Remove from heat.
7. Add milk mixture to mushroom mixture, stirring to combine. Toss in cooked pasta. Season with freshly ground pepper.

Mmmmmmm pumpkin.