Pumpkin Pasta

Ingredients:

• "Fern Gully" Garlic Herb Pepper Blend
• Scotch Bonnet Pepper Infused EVOO
• 1 lb pasta
• 1/3 cup chopped walnuts
• 1/3 cup pumpkin puree
• 1/3 cup heavy cream
• 12 fresh sage leaves
• 1/2 shallot

Directions:

1. Cook the pasta per package instructions. 
2. On medium heat, toast the walnuts and sage leaves using a drizzle of Scotch Bonnet Pepper Infused EVOO, then remove from the pan. 
3. Add a bit more olive oil to the pan and sauté the sliced shallot until tender. 
4. Add the pumpkin puree and a bit of pasta water to thin it out, then add the cream. 
5. Season liberally with "Fern Gully" Garlic Herb Pepper Blend. Add salt and pepper to taste.
6. Plate with the walnuts and sage. Enjoy!

If you prefer a vegan dish, you can swap out the cream for the cream of coconut.