Recipe

Vegetarian Pumpkin And Sage Pasta Sauce Recipe

	Putercop / All my dishes 2 years ago An unusual tasting but very appealing alternative to conventional tomato based pasta sauces. Prep:5m Cook:10m Servings:6	Putercop
	easy vegetarian unusual

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Ingredients

3 cloves minced garlic (try not to used the bottled use fresh here, better flavor)

1/2 diced onion

2 tbs olive oil

1 cup vegetable broth

3/4 cup soy milk (my daughter likes chocolate and tried that once, not recommended, neither is vanilla)

1 1/2 cups canned or precooked pumpkin

1 tsp sage

salt and pepper to taste

1/3 cup finely chopped walnuts or pine nuts (optional)

Directions

If using fresh pumpkin, rather than canned, puree in a blender first until smooth.

In a medium-sized pot or large frying pan, sautee garlic and onion in olive oil 3-5 minutes. (Thats the hardest part of this whole recipe)

Reduce heat to low and add vegetable broth, soy milk, pumpkin and sage.

Stir gently to combine ingredients.

Allow to simmer until flavors are well combined, about 8-10 minutes.

Add salt, pepper and walnuts or pine nuts, stirring to combine, then remove from heat.

Serve over cooked pasta and enjoy!

Also great on ravioli, gnocci and assorted other pillow pastas

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Comments

recipediva 2 years ago said:
Darn I love chocolate soy! another great post..keep them coming. I will make this with gnocci tommorrow. Daughter LOVES Them...I dont like red gravey on them. This will be wonderful...

julesong 2 years ago said:
Oooo, yum! :)

scrumptious 2 years ago said:
This sounds so good. I love pumpkin and sage, and I think they would be great together. I have a couple of butternut squashes waiting for my attention - I may try this recipe on them...

trackwidow 2 years ago said:
This sounds incredible. I would bet it would be good on ravioli, tortellini or gnocchi. Knowing me, I'd be the one in the kitchen eating it up with a good piece of bread. ;)