Vegan Creamy Pumpkin Pasta

I know the name seems confusing, but this is my recipe for tonights dinner!

1/2 medium to large size butternut pumpkin
1 clove garlic
100gm silken tofu
1 cup water or vegetable stock
2 tbsp pine nuts
1 tbsp olive oil
12 sage leaves

250 gm pasta

I cut the pumpkin in large pieces and then put it in the microwave covered in water for 5 minutes and then into the oven. I drizzled olive oil over it and put it in for 30 minutes turning after 20. Than I popped the pumpkin, olive oil in my blender with the tofu and garlic and stock. I put the pine nuts in the oven for 5 minutes to toast up and salted them mildly. I then put 1 tbsp into the blender with the other ingredients. Blend well and if the texture is too thick, drizzle olive oil in until you get the right consistency.

Coat sage leaves with oil and put in the oven for a few minutes until crunchy.

Cook pasta and coat with the pumpkin mix, mix a few sage leaves in. Put a few pine nuts on top for the crunch factor.

ETA: I had to add stock!!!! So I've added it in the recipe

mmmm

might give it a try.

sounds yummy. We've been cooking a pumpkin and spinach risotto from masterchef and it has become a favourite in our house - very similar except risotto rice instead of pasta and baby spinach leaves instead of sage. I love toasted pine nuts!

I'm actually going to put wilted spinach through the adults... or maybe all of it.... DD1 will not eat spinach but will eat sage :dunno: I may not put it through hers ;)

I have bought the ingredients and gonna try it for tonight. Will it stand ok, or better to cook it all just before eating?

This is yummmmm! Thanks heaps, i like trying new recipes.

I followed your recipe, but threw baby spinach leaves in at the end (instead of sage) and then topped it with the nuts.

Thinking i might try it with sundried tomatoes too...

Got leftovers for tonight!