Creamy Pumpkin Pasta
2 cups cubed pumpkin, boiled until soft
1 carrot, chopped and boiled until soft
2 cups soy cream or 1.5 cups soy milk
2 red onions, chopped
3 cloves garlic, crushed
1 tsp paprika
Salt & pepper to taste
1 tsp veggie stock powder (if it's the salty one, leave out the salt)
4 portions pasta
- Blend the boiled veg into a puree (add some of the cream or milk to make it extra smooth).
- Fry off the onion and garlic then add in the puree, soy cream/milk, paprika, salt, pepper and stock powder. Simmer for 15 minutes.
- Cook pasta then stir through the creamy mixture and serve topped with some vegan parmesan and chopped sage.