Ingredients
4 apples (honey crisp, gala, or fuji)
16 oz bag of orecchiette pasta
1 (15 ounce) can of pure pumpkin purée
1 (15 ounce can) full fat coconut milk
1 teaspoon cinnamon
1 teaspoon chili powder
¾ teaspoon ginger
½ teaspoon allspice
pinch of nutmeg
salt and pepper to taste
3 cloves of garlic, minced
¾ cup almond meal (or bread crumbs)
Instructions
Core and slice apples and place in a medium (3-4 quart) pot. Cover apples with water and bring to a boil. Boil between 5-10 minutes, until a knife runs through the apples easily. Strain apples from water and set aside.
Preheat oven to 500 f (broil setting)
In a separate pot, pour enough water to boil your pasta. Cook according to package instructions, remembering to season liberally with salt once the water starts boiling and before you add the pasta.
Purée apples in a blender or food processor with just a splash of water to get things blending.
Using the same medium pot that you cooked your apples in, pour the apple purée back into the pot, adding pumpkin purée, coconut milk, spices and garlic. Whisk together so there are no clumps of spices and everything is smooth. Taste and add additional spices if needed.
Once pasta is cooked al dente, strain and pour pasta into the creamy sauce. Pour everything into a 9×13 baking dish. Sprinkle almond meal or bread crumbs over the pasta and broil on 500 f for 5 minutes. Keep a close eye on it and make sure the almond meal isn’t burning, just turning a beautiful golden brown.
Source: My Cooking Spot
