|Pasta with Creamy Pumpkin Sauce|
I love autumn. I love the bright colors of the leaves contrasted against the dark gray sky. I love the sound of the wind at night. I even love the sentimental song "Autumn Leaves," and sometimes, if I hear it at just the right moment, it will make me feel a little moved, a little maudlin, and even bring a tear to my eye. But when it comes to food, what I love most about the fall is the abundance of squash and pumpkins.
A few weeks ago, I turned to one of my go-to cookbooks (The Everything Vegan Cookbook), and whipped up my own version of their "Pumpkin Cream Pasta Sauce." I changed the recipe around a bit, (they called for 2 tablespoons of margarine, but I used 1 Tablespoon of olive oil instead. I also increased the garlic, added a bit more salt, and used "milk" instead of "cream") and what I ended up with is listed below.
Creamy Pumpkin Sauce
Saute one chopped onion and 3 cloves of minced garlic in 1 tablespoon of olive oil over medium heat for 3 to 4 minutes.
Reduce the heat to low and add 2 cups of pureed pumpkin or squash. (You can also use canned).
1/4 cup nutritional yeast
1 1/2 cup unsweetened almond or soy milk
1 tablespoon chopped parsly
1/2 teaspoon salt
Continue to stir and cook over low heat until sauce thickens, then pour the sauce over the pasta of your choice.