Creamy pumpkin pasta sauce
There is nothing more comfortable than a bowl of creamy and flavorful bowl of pasta. Especially in the fall, when the weather is gloomy and cold. This is the best recipe for creamy pumpkin pasta sauce, you need to make this season!
Ingredients
- large pumpkin
- 2 tbsp neutral oil
- 2 tbsp vegan butter
- 2 tbsp minced garlic
- 1 tsp veggie stock powder
- 1 cup soy milk
- 1/2 cup soy cream
- Juice of half of lemon
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the pasta according to your package instructions.
- Cut the pumpkin in a half and remove the seeds. Put it on a baking sheet and bake at 350F (180°C) for 45 minutes, or until soft.
- When the pumpkin is baked. Carefully remove the seeds and skin.
- In a saucepan heat oil and vegan butter. Fry garlic and veggie stock powder until golden. Next, add pumpkin and sautee for 3 minutes.
- Pour soy milk over the pumpkin along with soy cream, and lemon juice.
- Remove from the heat and blend with a hand blender.
- Lastly, season with salt and pepper. Pour the sauce over pasta and enjoy!