Pasta with a Pumpkin Sage Cream Sauce

• 2 T ghee
• 2 T cassava flour
• 4 garlic cloves, minced
• 1 C pumpkin puree
• 1 T minced fresh sage
• 1 tsp sea salt
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp pepper
• 2 1/2 C full fat coconut milk
• 1-8oz box Jovial cassava pasta
• 1 T nutritional yeast
• 1 tsp lemon juice

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1. In a medium pot, fill with water and cook the cassava noodles per the directions on the box.
2. In a large sauté pan on medium low heat, add the ghee and garlic. Sauté for about 1 minute, until the garlic is fragrant but not burnt.
3. Sprinkle the cassava flour over the ghee/garlic mixture and whisk together. Continuously whisk while adding the coconut milk in. Bring to a simmer.
4. Add the pumpkin puree, sage, sea salt, cinnamon, nutmeg, pepper, nutritional yeast, and lemon juice. Stir to thoroughly combine all the sauce ingredients and bring to a simmer, remove from the heat.
5. Toss the drained pasta with the pumpkin cream sauce and serve.