4 cups of cooked penne pasta
1 cup of pumpkin puree
1 1/2 cups of soy milk
1/2 tsp salt
1/4 tsp rosemary
1/8 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. montreal steak seasoning
Combine pumpkin puree and soy milk in a pot. Add spices and stir together. Bring to a boil. Add cooked pasta to the pot. Combine with sauce.
*Tips&Tricks: The sauce would be great as a soup! Add more soy milk or veggie or chicken broth to thin it out. If you want you can saute one diced onion and 3 cloves of garlic diced before you add the pumpkin puree to the pan for added flavor! If you want to make this diary, switch the soy milk for heavy cream or cows milk and top with shredded cheddar or mozzarella and cheesy toast bites! Which would be french bread sliced into bites and toasted with butter and parmesan, yum yum!
~ Recipe submitted by Nina Safar