A delightful Thanksgiving weekend meal
INGREDIENTS
4 tbsp extra virgin olive oil
4 oz white onions or shallots, very finely chopped
1 lb pumpkin, unprepared weight
pinch of freshly grated nutmeg
12 oz dried penne or radiatore
1/2 cup almond milk and 1/4 cup of hummus, mixed
3 tbsp hummus and 1 tbsp of nutritional yeast mixed
2 tbsp chopped fresh flat leaf parsley
salt and freshly ground black pepper
- Add the olive oil in a heavy bottom saucepan over low heat. add the onions, sprinkle with a little salt, cover and cook, stirring freguently, for 25-30 minutes.
- Scoop out and discard the seeds from the pumpkin. Peel and finely chop the flesh. Tip the pumpkin into the saucepan and season to taste with nutmeg. Cover and cook over low heat, stirring occasionally, for 45 minutes.
- Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite. Drain thoroughly, resreving about 2/3 cup of the cooking liquid.
4. stir the almond milk/hummus mixture and hummus/yeast mixture and parsley into the pumpkin sauce and season to taste with salt and pepper. If the mixture seems a little too thick, add some or all of the reserved cooking liquid and stir. Tip in the pasta and toss for 1 minute. Serve immediately.