Total Time
35mins
Prep 5 mins
Cook 30 mins

I found this recipe somewhere on the internet and it sounded good. I haven't made it yet but I thought I'd share it. =) The rich texture of pumpkin makes a great alternative to tomato sauce, served over whole wheat or gluten free pasta for a main dish.

Ingredients Nutrition

Directions

  1. Sauté 3 cloves of crushed garlic and one finely chopped onion in olive oil until clear.
  2. Add 2 cans pumpkin (or one pound cooked fresh pumpkin) and 1 cup of very strong vegetable stock and bring to a boil.
  3. After five minutes, add ½ cup heavy cream or nondairy milk and a dash of nutmeg and salt.
  4. Whisk until smooth, then pour over whole wheat pasta and garnish with grated cheese.