pumpkin pasta sauce
randy has a two day animal tracking class in the swan mountains so i planned a girls weekend! some girlfriends and i rented a cabin on a creek, in the mountains. we head out in less than an hour. i’m excited!
last night randy and i each prepped food for our weekends away. i am responsible for dinner tonight and huckleberry scones in the morning. i decided to make a pumpkin pasta sauce that will be topped with goat cheese and walnuts. it’s so yummy! and easy.
i got this recipe from a vegan food blog; i am not vegan, but sometimes i cook things with a vegan flare due to my high cholesterol. i’ve tried a few recipes from this website and they’re all great (although i will say, vegan macaroni and “cheese” was an experience).
Pumpkin Cream Sauce by Chef Chloe
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 4 cloves garlic, minced
- 1 (14-ounce) can organic pumpkin OR 2 cups roasted butternut squash
- 2 tablespoons tomato paste
- 2 cups soy, almond, or rice milk
- 1 teaspoon ground nutmeg
- 2 teaspoons maple syrup
- 3 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
in a large skillet, heat oil and sauté onions until soft. add garlic and let cook a few more minutes. remove from heat. In a blender, puree the onion mixture, pumpkin, tomato paste, nondairy milk, nutmeg, maple syrup, salt, and pepper until smooth.
i top mine with goat cheese (not vegan) and nuts. it’s delicious. she also suggests topping it with fresh sage but i’m personally not a fan. it can go on any shape of pasta. randy loves bow tie pasta; my favorite is probably rotini. minor details 🙂