Posted by fhandv | Posted in Main Dishes, Recipes | Posted on 31-10-2011
Tags: Halloween, pasta, pumpkin, pumpkin pasta, vegan
Almost every Halloween we start the day with Pumpkin Pancakes and then have Pumpkin and Sage Pasta with Green Slime Bread. I have had to come up with vegan versions of these recipes and they turned out just as delicious. The slime for the bread is a bag of organic spinach blended up with about a 1/2 cup of Earth Balance. Spread it on a loaf of bread and bake it at 375 until it is bubbly, about 10-15 minutes. Just make sure you check your teeth after eating it so you don’t have a green slime smile. I hope that you all have a happy and healthy Halloween.
1 Lb of small shaped whole wheat pasta
1 15 oz can of pumpkin
1 package of silken tofu
1 TBSP olive oil
1 small onion diced
1/2 tsp salt
1/4 tsp cinnamon
2 TBSP fresh sage chopped
3/4 Cup vegetable broth
Bring a large pot of water to a boil and cook the pasta to al dente. Blend the pumpkin and the tofu in a blender or food processor until it is smooth. Heat the oil in a large skillet and then cook the onions for about 5 minutes. Add the salt, cinnamon, and sage to the onions and cook for 1 minute. Add in the pumpkin and tofu mixture and cook for about 2 more minutes. Slowly stir in the broth. You may not use all of the broth if you would like a thicker sauce. Combine the drained pasta with the sauce and serve right away.