Pasta with Pumpkin Sauce & Toasted Walnuts

Source: Savvy Vegetarian

• 1 (15 oz) can solid-pack pumpkin
• 1 cup water
• 1 tsp vegetable broth base (or vegan bouillon cube)
• 1 tsp ground sage
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 12 oz angel hair pasta or cappelini
• Optional: 2 Tbsp minced parsley
• 1/2 cup chopped toasted walnuts (toast in a dry frying pan on medium-low, stirring frequently, or in a 300 degree oven for 15 minutes)
• Salt & pepper to taste

Directions:

• 1. In a saucepan, combine the pumpkin, water, broth base, sage, garlic powder, and onion powder.
• 2. Cook over medium heat until smooth and hot
• 3. Season with salt and pepper to taste
• 4. If the sauce is too thick, add a little water. Set aside
• 5. Cook the angel hair pasta in a pot of boiling salted water until tender, 3 – 4 minutes. Drain and return to the pot.
• 6. Add the reserved sauce and toss to combine
• Serve sprinkled with the toasted walnuts and minced parsley if desired