Pumpkin Pasta Sauce (Vegan, Tomato Free)

Pasta with Pumpkin Sauce and Pistachios

This is one of our favourite ways to use pumpkin around Hallowe’en. I end up putting it in everything and freezing the pumpkin I haven’t used. We want you to get just as excited about this seasonal wonder veg!

Pumpkin Pasta Sauce (tomato free)
Ingredients:
  • Dry Pasta (try the brown rice pasta, it rocks)
  • 1 Onion, Finely diced
  • 1 Cup sliced veggie sausage / or real sausage cooked and chopped
  • 1 TB Olive Oil or Coconut Oil
  • 2 Cups of Roasted and Pureed Pumpkin or 1 can of Pumpkin Puree
  • 1/2 tsp Salt
  • 1/2 tsp pepper
  • 1/4 cup Veg stock (optional if looking too dry)

Saute the onions and sausage in the oil for about 7 minutes until the onions are translucent. Add the pumpkin and spices and simmer until heated through. If the sauce is too thick for you or the pan is drying out, add the veg stock to your desired consistency. Toss together with the pasta for a tomato-less pasta sauce!

 

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