Creamy PumPkin pasta

Pumpkin Pasta

Today’s dish was inspired by the last little bit of autumn.
Creamy pumpkin gluten free parmesan pasta dish.
Made with raw cream, white wine, garlic, onion, parmesan and thyme.
Pumpkin increases collagen, has loads of fiber, helps digestion, contains biotin, vitamin A, C, and E, and antioxidants, and helps rid you of parasites.
Find ways to encorporate vine crops🙌

• 8 ounces spiral pasta
• 1 tbsp Extra Virgin Olive Oil
• 2 cloves fresh garlic, minced
• 1/2 cup finely chopped red onion
  
• 1 cup fresh pumpkin puree (baked and blended)
• 1/4 cup raw cream
• 1 cup white wine
• pinch of thyme
• 1/4 cup parmesan
• pinch ground nutmeg
• Lemon pepper and salt to taste

Bake a whole pumpkin in the oven at 375 for 60 minutes. Stab it several times before baking. When it’s done and you puncture it with a knife it will feel soft.
​Use the extra to freeze.
Cook pasta according to directions and toss with butter- meanwhile-
Sauté the onions, garlic and thyme in butter, next add in pumpkin purée and white wine, cook 5 more minutes.
Add in cream, and drained pasta, and toss with the Parmesan cheese, Celtic sea salt and lemon pepper.