Pumpkin Cream Pasta Sauce
A simple recipe, but with such an unusual mix of flavors and ingredients, it's bound to impress. This sauce would also go well with Homemade Garlic and Herb Gnocchi or over stuffed Tofu “Ricotta” Manicotti.
INGREDIENTS | SERVES 4
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegan margarine
- 1 15-ounce can puréed pumpkin
- 1½ cups soy cream
- ¼ cup nutritional yeast
- ½ teaspoon parsley
- Salt and pepper, to taste
Heat onion and garlic in margarine until soft, about 3–4 minutes.
Reduce heat to medium low and add pumpkin and soy cream. Bring to a low simmer and cook for about 10 minutes, stirring frequently, until creamy.
Stir in nutritional yeast and parsley and season generously with salt and pepper, heating for just another minute or 2.
Serve over cooked pasta.
Calories: 199 | Fat: 12g | Sodium: 144mg | Fiber: 5g | Protein: 3g