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Pumpkin Pasta Sauce

What you need: 

3 cloves garlic, crushed
1 large onion, chopped finely
1 tablespoon olive oil
1 pound pumpkin, cooked and pureed or mashed
1 cup strong vegetable stock
1 teaspoon parsley flakes
1/2 cup heavy nondairy milk (I use 1/4 cup soy milk powder + 1/2 cup water)
1/4 teaspoon nutmeg
pinch salt

What you do: 

1. Fry the garlic and onion in the olive oil until clear.
2. Add the pumpkin and the vegetable stock, bring to a boil then let simmer 5 minutes.
3. Add remaining ingredients and stir with wire whisk to smooth and creamy texture.
Pour over your choice of cooked pasta and serve immediately.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

Delicious! In honesty, it came out a lot like a pumpkin soup but it was still great on penne. Thanks.

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I'm making this right now - though admittedly I don't follow recipes for sauces, just throw in a bit of this and that.  But the idea came from this recipe, so I wanted to comment.

The nutmeg is *essential*.  I pretty much use the same ingredients, except more soy milk and a veg bouillon cube instead of the broth.  I also add about 1/4 cup of nutritional yeast, and a few tablespoons of margarine (which just makes it taste better ... and makes for a more fatty sauce).

IMO, this is best served over whole wheat penne.  (Or regular semolina penne).  Yum.

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This turned out great! Though, not gonna lie I did have a little fun with it. I added some button mushrooms and zucchini since they were withering in the fridge as well as a dose of curry I bought a week or two ago from the local farmer's market. I also added fresh parsley and some surprise pumpkin seeds (I'm definitely on a pumpkin kick right now) and it was fab!

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This recipe is wonderful! Definitely different from a traditional tomato-based sauce. It has a really nice, warm flavor.

I'm not a big pasta eater, so I enjoyed it over stir-fried kale and mushrooms.

Again --- wonderful flavor! Thanks for such a great recipe.

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I used canned pumpkin in this, so maybe that was the problem - it wasn't bad, it was just pretty bland.  I'm going  to try this again with fresh pumpkin and see if that makes the difference, but for now, let this be a warning to other lazy people...

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