INGREDIENTS
1
yellow onion, finely chopped
1 cup
unsweetneed canned pumpkin puree
1 lb
pasta (I used GF pasta)
1 tsp
kosher salt
1/2 cup
white wine
4 cups
vegetable stock (or chicken if you prefer)
1/2 cup
parsley
1/4 tsp
nutmeg
1/4 tsp
red pepper flakes
1/2 cup
coconut cream (the thick part on the top of a can of unsweetened coconut cream or milk)