Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
2 tsp salt
10 oz rotini pasta
Peel and mince the garlic.
8 cloves garlic
Wash the green beans and trim ends.
2 lb green beans
Add water to a large skillet and bring to a boil, covered, over high heat.
½ cup water
Once the water is boiling, uncover and stir in the beans, oil, butter, and half the garlic. Simmer until beans are tender and water has evaporated, 4-5 minutes. Season with salt, then remove from heat and set aside.
2 tsp extra virgin olive oil
4 tsp butter, unsalted
½ tsp salt
Preheat a medium saucepan over medium heat.
Once the saucepan is hot, add oil and swirl to coat the bottom.
2 tbsp extra virgin olive oil
Add remaining garlic to the saucepan and cook for 1 minute, then add the tomato paste and cook for an additional 30 seconds, stirring frequently.
2 tbsp tomato paste
Add the pumpkin, milk, and spices to the saucepan. Whisk to combine and let simmer for 3-4 minutes.
1 (15 oz) can pure pumpkin purée
16 fl oz (2 cups) whole milk
1 ½ tsp onion powder
1 tsp garlic powder
1 ½ tsp basil
½ tsp salt
Grate the parmesan.
2 oz Parmesan cheese
Add the parmesan cheese (reserving a small amount for garnish) and red pepper flakes to the saucepan; stir to combine. Remove from the heat and set aside.
½ tsp crushed red pepper
Once the pasta is done, drain and return to the large pot. Pour the sauce into the pot with the pasta and stir to combine.
To serve, divide the pasta and green beans between plates. Top pasta with remaining Parmesan and enjoy!