Creamy Herbed Pumpkin Pasta with Garlic Green Beans

Directions

1. Fill a large pot with water, set it on the stove, and bring to a boil. Salt the water, then add the pasta and cook until just tender, 8–10 minutes.
2. Meanwhile, peel and mince the garlic.
3. Wash the green beans and trim their ends.
4. In a separate large skillet, cover the bottom with water and bring to a boil over high heat.
5. When the water returns to a boil, add the beans, a drizzle of oil, a knob of butter, and half of the minced garlic. Cook until the beans are crisp-tender and the water has mostly evaporated, 4–5 minutes. Season with salt and remove from heat.
6. Preheat a small saucepan over medium heat and add a little oil to coat the bottom.
7. Add the remaining garlic and cook for 1 minute, then stir in the tomato paste and cook about 30 seconds longer.
8. Stir in the pumpkin purée and milk, along with the dried basil, onion powder, garlic powder, and a pinch of salt. Bring to a gentle simmer and cook 2–3 minutes, whisking to blend.