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 Jon Robertson ~ This delicious and comforting recipe makes a satisfying meal on a chilly autumn evening. Made entirely from nonperishable pantry ingredients, the pasta is tossed with a creamy sage-infused sauce and then sprinkled with toasted walnuts. It’s good enough to make you forget this is “pantry cuisine.”
This dish is also quick and easy to prepare, making it ideal on a busy weeknight or anytime you don’t feel like cooking. Accompany it with a salad or a cooked green vegetable and dinner is served. For an even richer sauce, use unsweetened plain almond milk or coconut milk beverage in place of the water. You can also make it gluten-free very simply by using your favorite brand of gluten-free noodles. See the variation in the recipe below for a personal recommendation.
Recipe: Pasta with Creamy Pumpkin Sauce and Walnuts Summary: This recipe is from Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson © 2010, and reprinted with his permissions. Ingredients - 1 (15-ounce) Can Solid-Pack Pumpkin
- 1 Teaspoon Vegetable Broth Base (such as Better than Bouillon brand)
- 1 Teaspoon Ground Sage
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1 Cup Water
- Salt and Freshly Ground Black Pepper 12 Ounces Angel Hair Pasta or Cappelini
- 1/2 Cup Chopped Toasted Walnuts
Instructions - In a saucepan, combine the pumpkin, water, broth base, sage, garlic powder, and onion powder.
- Cook over medium heat until smooth and hot. Season with salt and pepper to taste. If the sauce is too thick, add a little water. Set aside.
- Cook the pasta in a pot of boiling salted water until tender, 3 to 4 minutes.
- Drain and return to the pot.
- Add the reserved sauce and toss to combine.
- Serve sprinkled with the walnuts.
Variations You can substitute any kind of pasta shape you prefer, or try shirataki noodles — I like the Miracle Noodle brand, it has zero calories and contains no soy, gluten, or wheat. Preparation time: Cooking time: 15 minute(s) Diet type: Vegan Diet tags: Vegan, Dairy free, Egg free, Peanut free, optionally Gluten free, optionally Nut free, and optionally Soy free Number of servings (yield): 4 Book Note: Vegan Heritage Press is offering a BOGO special on Vegan Unplugged through November 2011. Buy one at the already reduced price and get another copy for free to give to someone you care about. To take advantage of this offer and purchase directly from the publisher, visit www.veganheritagepress.com/order.html Article, recipe, and photos by Jon Robertson. For news and info about Vegan Heritage Press cookbooks, visit www.veganheritagepress.com. For recipes and emergency preparedness tips, see http://veganunplugged.blogspot.com. |
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