3/4cup(145g) coconut milk OR 1/3 cup heavy cream + 2 tablespoons pasta water
1cupshredded Italian blend cheese (or a mix of your favs)
1/2head cauliflower, cut into bite-size florets and already roasted, (Toss in olive, salt, and pepper and roast at 425 for about 25 minutes!)
Instructions
Preheat oven to 425.
Cook pasta: Cook pasta according to directions, but keep al dente- for Banza pasta I cooked it for 5 minutes (about 1-2 minutes quicker than what the directions stated). Reserve pasta water if using heavy cream.
Make the sauce: Blend pumpkin, coconut milk, salt and pepper in a blender (or whisk vigorously if you don’t have a blender).
Assemble and bake: Place pasta and cauliflower in a 9×9 pan and add in sauce. Toss to evenly coat in the pumpkin sauce. Sprinkle cheese on top and bake for 12-14 minutes, until cheese is fully melted and just lightly brown. Broil for 2-3 minutes, until cheese is browned. Serve immediately.