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Pasta with Pumpkin-Curry Sauce
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Ingredients (use vegan versions):
- smallish onion, peeled, cut in half across the middle (not end to end), then cut in sixths
- 2 cloves garlic, chopped
- spices to taste (I used 1/4 to 1/2 teaspoon of):
- cinnamon,
- 1 cup or so pumpkin puree
- 1 tablespoon or so peanut butter (tahini would probably work too)
- 1/2 cup or so veggie broth
- 1/2 cup or so vegan soymilk
- handful of raisins
- 1/2 cup vegan soymilk
- salt to taste
- cooked pasta or your choice
Directions:
Sautee onion and garlic in water for a few minutes (till onion is crisp-tender). Add
spices. Stir for a few minutes. Add pumpkin puree and peanut butter and stir. Add
veggie broth and soymilk a little at a time, till consistency seems right (not too thin,
not too thick). Add raisins and cooked pasta. Stir and heat through. Add salt to taste.
Serves: 2
Preparation time: 15 minutes
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