Creamy Pumpkin Pasta Sauce

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).

Stir in:
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.

4 comments:

Anonymous said...

Just the perfect recipe I needed tonight! After making a big batch of curried coconut butternut squash soup for lunches this week, I still had a bit of squash left. We are now sitting down to your delicious creamy pumpkin pasta with a side of sautéed mushrooms and collards, and some cherry almond muffins for dessert. Thanks for the inspiration!

p.s. thanks for the post on the cherry point terminal public hearing, I only knew about it from your post, and I’m very glad I went.

serena

CM said...

YAY! I am so glad I could offer inspiration! That makes me so happy!

And PS I am glad you went too and that also makes me very happy. :)

Brett Cottrell said...

Thanks for the tip. I had been looking for new ways to prepare winter squash and pumpkins.

I used veggie stock instead of soy milk and sage instead of parsley and it was FANTASTIC!

CM said...

Oh Brett I like your the sound of your variation a lot! I look forward to trying it your way soon. Thanks for the idea! :)