This sauce is wonderful not only because it is quick & easy to whip up on a busy weeknight, but also because it can also be served on a wide variety of dishes *and* is works well leftover. The recipe requires only one pot! You can serve it with macaroni, ravioli, or whatever pasta you have on hand. As for leftovers, you’ll want to heat it (stove or even microwave) and also add some water (milk would work, too) before eating because it will thicken overnight.
The pumpkin adds a rich & unique taste that I love, especially in the last few days of the fall season. It pairs nicely with the nutritional yeast, which adds a cheesy & satisfying flavor. The garlic, salt, and olive oil all contribute to a perfect final touch.
Pumpkin Pasta Sauce
Yields: ~3 cups
- 1 can pure pumpkin puree
- 4 cloves of garlic
- 1/2 tsp. salt
- 2 tbsp. olive oil
- 1 cup plant milk *
- 3/4 cup nutritional yeast
* I used original (sweetened) Ripple milk.
Place all ingredients in a medium to large saucepan.
Stir thoroughly, and bring to a boil.
Lower the heat. Serve once the sauce has reached your desired temperature.
Serve over any type of pasta. Top with basil! As always, enjoy.