Skip to main content

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.
Labels:

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
November 4, 2012 at 4:57 PM
Clarissa Mansfield 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. :)
November 5, 2012 at 6:38 PM
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!
January 16, 2013 at 2:19 PM
Clarissa Mansfield 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! :)
January 17, 2013 at 12:27 PM
Post a Comment

Popular posts from this blog

Ambo Ethiopian: 902 N State Street #104

The moment I have been dreaming of for over a year now has finally happened--Mulunesh Belay has opened Ambo Ethiopian again, now in it's new location!  As soon as I heard the news, I knew I would be there for the very first moment that she opened. I did not want to miss a moment and I could barely stand the waiting. Yesterday, November 16, 2019, was the grand opening in the new restaurant on N. State Street, and my husband and I went with some friends to celebrate and once again enjoy Mulu's amazingly delicious cuisine. (And yes, we were the very first ones there). I ordered the kale and yellow split peas and everything was just as good as I had remembered. I am already planning when I can eat there again (which will be tomorrow evening, in case you are wondering, followed most likely by multiple evenings this week!!). Over this past year, I have missed the delicious vegan food from Ambo Ethiopian, and Mulu's beautiful bright smile, more than I can say, and I am...
Post a Comment
Read more

Bayou on Bay: 1300 Bay Street

Not only does Bayou have several vegan options on their menu, they also have weekend vegan brunch options! If you have not yet tried the vegan hash, I recommend it.  This mouth-watering dish takes potatoes, avocado, onions, other veggies--cooked just right and combined with the perfect amount of seasoning--to create a fantastic dish you will want to eat again and again. Weekends are just that much better when you can incorporate brunch at Bayou into them!
Post a Comment
Read more

Pigs Peace Sanctuary: 27631 56th Ave NW, Stanwood, WA

I can't believe I have wanted to visit the Pigs Peace Sanctuary for nearly 20 years, and then finally, yesterday, my wish came true. And the experience was truly amazing. If you are not yet familiar with the Pigs Peace Sanctuary, I encourage you to learn more about it. We are so lucky to have such a valuable place so nearby Bellingham. Not only does it provide a safe place for rescued animals to recover from trauma and live out their lives in peace and happiness, it also offers humans a place to connect with and learn more about these beautiful, often misunderstood creatures.  Judy Woods and  the volunteers that help her are doing really incredible work and you cannot help but be moved by the stories of bravery, survival, recovery, and connection that Judy shares with you when you visit the sanctuary. Tour appointments have to be scheduled and approved with Judy in advance, and people are eligible to sign up as volunteers with the sanctuary after attending a tour. My...
Read more