Penne with Pumpkin Sauce
Denise Roseland
Serving Size: 2
Ingredients
2 tablespoons olive oil or butter
1 small onion, finely diced
1 medium red bell pepper, diced or julienned
2 cloves garlic, minced
1/2 cup pumpkin puree
1 cup vegetable broth
1/2 cup water
2 tablespoons cream or soy creamer
1 dash nutmeg
1/2 pound penne
3 tablespoons chopped parsley
grated Parmesan cheese or non-dairy substitution
Instructions
In large skillet, heat olive oil over medium heat. Add onion, bell pepper and garlic, stirring until the vegetables are softened, about 3-5 minutes. Stir in pumpkin, broth, water, cream, and nutmeg. Simmer stirring occasionally, for 10 minutes. Meanwhile, bring water to a boil to cook pasta. Add penne and cook al dente. Drain. Season sauce to taste with salt and pepper. Add pasta to sauce and toss to coat. Heat through. To serve, divide amongst plates, garnish the top with chopped parsley and parmesan.
Notes: A great vegetarian or even vegan meal option for Thanksgiving.