The Bottom Less Pit

1. Cook the pasta according to the box instructions- make sure you save at least three tablespoons of pasta water
2. Then drain the liquid from from the pot after the pasta has cooked thoroughly and set to the side
3. In a medium sized saucepan, add the butter and cook over medium heat
4. Once melted, reduce the heat to medium-low and add the flour one tablespoon at a time, whisking constantly to incorporate
5. Slowly pour in the coconut milk to the saucepan, whisking continuously. Make sure the sauce thickens before adding more.
6. Once the sauce is thick (should coat the back of a spoon), add the dijon mustard
7. Then, slowly fold in the cheese- about one fourth of the cheese at a time
8. After all of the cheese has been added to the sauce, add the pumpkin puree and seasonings
9. Once combined, stir in the pasta and add the pasta water
10. Stir to thoroughly coat the pasta and evenly distribute the pumpkin sauce
11. Garnish with minced chives and enjoy!