VEGAN PUMPKIN PENNE
To give credit where it is due, I based this off another post, Recipe #100336 because it looked delicious but I decided to change some ingredients to make it vegetarian suitable (primarily vegan) and healthier. I would garnish this with real parmesan as shown in the original post, but vegans and the lactose intolerant may like to use Recipe #413778. This would be great with whole wheat pasta or that Ronzoni Smart Taste stuff made from veggies.
Provided by the80srule
Categories Penne
Time 45m
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet cook the onion and garlic in the olive oil over moderate heat until soft and translucent.
- Stir in the pumpkin, broth, water, soymilk, nutmeg, and some salt & pepper to taste.
- Simmer the sauce, stirring occasionally, for 10 minutes.
- While the sauce is simmering, boil the penne in salted water until al dente, about 8 minutes.
- Dain penne well, reserving about 1 cup of the cooking water.
- Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 5-20minutes or until pasta is well-coated.
- Stir parsley into pasta and serve with parmesan cheese, as desired.
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