Perfect Pumpkin Pasta Sauce

1. 1

   Saute 3 cloves of crushed garlic and one finely chopped onion in olive oil until clear.

2. 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. 3

   After five minutes, add 1/2 cup heavy cream or nondairy milk and a dash of nutmeg and salt.

4. 4

   Whisk until smooth, then pour over whole wheat pasta and garnish with grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.