Vegan Recipes - Entrees

Pasta with Roast Pumpkin Sauce

Submitted by Sophie

Ingredients:

1 buttercup pumpkin (dark green skin)
6 tomatoes or one can
1 whole head of garlic
few sprigs fresh thyme
olive oil
salt and pepper

Directions:
Remove skin and seeds from pumpkin.

Chop pumpkin into chunks and place in a roasting dish. Cut the tips off head of garlic and add to dish. Drizzle over the olive oil and salt and pepper, and mix until everything is well coated. Pour over the canned tomatoes, or cut fresh tomatoes in half, placing on top. Sprinkle over the thyme. Bake in oven (180C or 375F) for about 45 minutes, until everything is cooked and pumpkin is tender. Mash all together to make a thick sauce, adding water if necessary, and season to taste. Squeeze out the roasted garlic and mash in. Serve over cooked pasta or rice.

Comments: This is absolutely delicious, and even non-pumpkin fans have been known to come back for seconds!

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