Tuesday, October 14, 2014

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

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