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Pumpkin Sauce over Whole Wheat Pasta and Snap Peas
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| Ingredients | |
| 3 cloves | garlic, crushed |
| 1/2 | onion, diced |
| 1 tbsp | olive oil |
| 1/2 cup | vegetable broth |
| 1/2 cup | soy milk |
| 2 cups | pumpkin, canned or pre-cooked |
| 1 tsp | nutmeg |
| Salt | |
| pepper to taste | |
| 1/3 cup | Romano |
| parmesan, alternative | |
| 1/2 cup | finely chopped walnuts |
| Bag | frozen snap peas |
Directions
If using fresh pumpkin, rather than canned, puree in a blender first until smooth. In a pot, sauté garlic and onion and olive oil 3-5 minutes. Reduce heat to low, and add veggie broth soy milk, pumpkin and rosemary. Stir. Allow to simmer on low, about 10 minutes. Add salt, pepper and walnuts, snap peas, cheese. Stir to combine, then remove from heat. Serve over cooked pasta and enjoy!
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