Creamy Pumpkin Pasta

Ingredients:
Red lentil pasta, may also use whole wheat or brown rice penne
2 tbsp coconut oil
1 onion chopped
1 garlic minced
1 small bunch lacinto kale, finely chopped. 
1 tsp dry sage
1/2 tsp poultry seasoning
1 can coconut milk
1 can plain pumpkin
1 Tbsp nutritional yeast
Salt and pepper
1 tsp Bragg 
1/2 tsp cayenne (optional)

Instructions:

1. Cook pasta according to package instructions. When done, drain and rinse (rinsing is especially important if using the red lentil or brown rice pasta to help remove starch and keep from sticking). Return to the pot.
2. Over medium flame, heat oil and add onion. Sauté 5 min, then add garlic. Stir for one minute before adding the chopped kale.
3. Add dried sage, poultry seasoning, salt and pepper to taste.
4.  Sauté this mixture for another 5-7 minutes, until onion is tender and kale is bright green. 
5. Stir in the canned pumpkin, followed by the coconut milk. Stir well to incorporate. When mixture comes to a bubble, reduce heat to low and leave uncovered for 10-15 minutes, stirring occasionally, allowing mixture to thicken and reduce.
6. Pour the sauce over the pasta and turn the heat on low, cover and let simmer for another 5 minutes, heating pasta through and giving time for it to absorb the flavors of the sauce. 
7. Stir in Braggs, nutritional yeast and cayenne, if using. Adjust salt and pepper and serve warm with an additional sprinkle of nutritional yeast, if desired.