This creamy vegan pasta sauce is quick and easy to make and is a tasty addition to your pasta sauce repertoire, along with being a great way to use up excess pumpkins after Halloween!
Makes four generous servings
Two cups roast pumpkin puree
1 can coconut milk
1 onion, chopped
1 large clove of garlic , minced
3 tablespoons fresh sage leaves , chopped
1 teaspoon dried basil
2 tablespoons nutritional yeast
1/2 teaspoon nutmeg
1 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon pepper
Pasta of choice
- Chop the pumpkin flesh into cubes and place in a roasting pan. Drizzle with olive oil and balsamic vinegar and pop into the oven for about an hour at 200 degrees celsius, turning occasionally.
- Once the pumpkin is cooked, allow it to cool and then use a food processor or liquidiser to turn it into a puree.
Put pasta in pot and boil until done.
While pasta is cooking, heat a tablespoon of olive oil in large saucepan.
Add garlic and onion and cook for around five minutes.
Stir in sage, basil, salt, pepper and nutmeg and cook for another minute.
Add vegetable broth and pumpkin puree.
Add in half the can of coconut milk, along with a teaspoon of balsamic vinegar and the nutritional yeast.
Bring the sauce to a boil then turn heat to low and simmer for five minutes, stirring occasionally. We like our sauces thick, but if you prefer it to be more liquid, then add the rest of the coconut milk.
Pour sauce over cooked pasta. and top with more sage leaves*.
*We used up all our sage in the sauce so we topped ours with Nasturtium flowers! They are not only pretty, they are also edible.
If you have heaps of pumpkins, roast them and then freeze the pumpkin puree.