When fall comes I start wanting a little heartier meal so out comes the pasta. My friend Roy loves pumpkin so I thought why not combine those two?

Creamy Pasta Sauce

4c pasta (rotini)
1/4c butter
20 sage leaves
2 garlic cloves
1 15oz can pumpkin
1 13.5oz can coconut milk
1/2t salt
1/2t pepper
Dash nutmeg
1/4c pine nuts
Chives (optional)

Cook pasta according to package directions. Set aside.

In small saucepan on medium high heat roast pine nuts, stirring constantly. Set aside.

In same saucepan, lower heat and bring butter to slow boil. Fry 8 sage leaves then drain on paper towel, 2 to 3 minutes per side.

Chop remaining sage leaves and add to butter along with diced garlic. Simmer for few minutes. The butter will darken.

Add pumpkin and blend well. Simmering for 3 to 5 minutes then add coconut milk, salt, pepper, and nutmeg. Simmer 5 to 7 minutes more.

In pasta pot toss pasta, creamy pumpkin sauce and pine nuts.

Ladle into serving bowls and top with 2 fried sage leaves and chives (optional).