Pasta with Creamy Dairy-Free Pumpkin Sauce and Walnuts
 
Prep time
Cook time
Total time
 
This recipe is from Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson © 2010, and reprinted with his permissions.
Author:
Serves: 4
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
  • ½ Teaspoon Onion Powder
  • 1 Cup Water
  • Salt and Freshly Ground Black Pepper 12 Ounces Angel Hair Pasta or Cappelini
  • ½ Cup Chopped Toasted Walnuts
Instructions
  1. In a saucepan, combine the pumpkin, water, broth base, sage, garlic powder, and onion powder.
  2. 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.
  3. Cook the pasta in a pot of boiling salted water until tender, 3 to 4 minutes.
  4. Drain and return to the pot.
  5. Add the reserved sauce and toss to combine.
  6. Serve sprinkled with the walnuts.
Notes
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.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/pasta-with-creamy-dairy-free-pumpkin-sauce-and-walnuts