Rosemary pumpkin pasta with coconut milk

From the pumpkin recipe series, the rosemary pumpkin pasta is the most exotic tasting.

It looks and is very simple to make and the result is spicy-sweet and creamy.

You will need to saute in a bit of vegetable oil a medium sized onion. Once glossy, add 1 big clove of garlic, few chilly flakes and some fresh rosemary chopped into small pieces.

Add coconut milk and pumpkin puree in equal sizes, sprinkle with a bit of cinnamon and mix in your aldente choice of pasta in the sauce. Let them cook for an extra minute, grate some fresh parmezan and that is all!

Sage can work very well instead of rosemary. As for the pumpkin puree, in case you don’t find ready made one in your supermarket, you can do it the hard way like me. I have the method shortly described in the pumpkin pancake recipe:

American pumpkin pancakes