Roast pumpkin pasta sauce (vegan)

I tend to eat a lot of pasta, I suspect most vegans do. It's quick and easy, but tomato based sauces can get repetitive, and creamy sauces just aren't an everyday thing. I usually have a chunk of pumpkin mouldering in the back of the fridge... pumpkin lasagne is good, why not pumpkin pasta sauce? The first time I made this, I raved about it for days afterwards, it really is that good, and simple enough to make for an everyday dinner.

Roast pumpkin pasta sauce

Serves: 4-5

Ingredients

• 1 onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 3 cups mashed roast pumpkin
• ½ cup nutritional yeast
• 1 vegetable bullion cube
• ¾ cup soy milk, or to desired consistency
• freshly ground black pepper, to taste
• I cup walnuts, Crumbled (for garnish)

• 1 packet fettuccine

Method

1. Get water boiling, and then prepare fettuccine according to packet directions.
2. While waiting for the water to boil, in a medium saucepan, cook onion and garlic until translucent.
3. Meanwhile, dry-toast walnuts in a frying pan or in the oven until fragrant (optional but worth it).
4. Add pumpkin, bullion cube, soy milk and nutritional yeast, and some freshly ground black pepper. Heat through
5. Use an immersion blender to puree. Alternatively, cool, and transfer to a blender.
6. Serve atop fettuccine, garnished with walnuts, and some more freshly ground pepper