Last night for dinner I took a recipe out of Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide (find on page 86) and then adapting it. The cookbook is a neat small guide, for those who want to eat vegan but either don’t have a well stocked kitchen or are on the move (traveling, college, etc). A majority of the recipes I could prepare when camping with little trouble. The changes I made were using a little oil, adding in a fresh onion and garlic (being a pantry raider of a recipe it called for dried and hey, I had fresh on hand!), I also changed the type of nuts (not a big walnut fan). It is creamy without cream…and hey, that is what we want, right? Healthy comfort food!
Pumpkin Pecan Pasta
- 1 Tbsp extra virgin olive oil
- 1 medium yellow onion, peeled and diced
- 1 Tbsp roasted garlic (jarred)
- 15 ounce can solid-pack pumpkin purée
- 1 cup lower sodium vegetable broth
- 1 tsp ground sage
- 1/4 tsp ground black pepper
- 1/4 tsp kosher salt
- 1/2 cup diced pecans
- 1 lb. pasta
In a skillet heat the oil over medium heat and add the onion, cook until lightly golden. Add in the garlic and cook for another minute or two.
Add the pumpkin, broth, sage, pepper and salt. Cook until hot. Stir in the pecans.
Meanwhile bring a large pot of water to a boil, add the pasta and cook for time on package. Drain and add to the sauce, toss till coated.
Serves 4 to 6.