Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 3 cloves garlic, minced
- 1/2 onion, diced
- 2 tbsp olive oil
- 1 cup vegetable broth
- 3/4 cup soymilk
- 1 1/2 cups pumpkin, canned or pre-cooked
- 1 tsp sage
- dash salt and pepper, or to taste
- 1/3 cup finely chopped walnuts or pine nuts (optional)
Preparation:
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. 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!
More Vegetarian and Vegan Pasta Recipes:
Angel Hair Pasta Primavera
Vegan Tofu Manicotti Recipe
Tofu and Artichoke Lasagna
Chinese Style Spaghetti
Vegan Tofu Spinach Lasagna Recipe
Easy Garlic Pasta Recipe
Vegan Pesto Recipe
Linguine with Walnut Sauce
Tomato Marinara Curry
Thai Peanut Sauce
Low Fat Vegan Eggplant Lasagna Recipe
Creamy Artichoke Pasta
