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Vegan Tuscan Pumpkin Pasta Sauce: Ingredients

This recipe provides directions for making a vegan Tuscan pumpkin pasta sauce. The sauce includes sautéed onion and garlic, along with pumpkin puree, tomato puree, water, salt, cinnamon, maple syrup and coconut milk. The ingredients are combined and brought to a boil before simmering and adding fresh sage. The sauce is served over pasta.

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Diane Carredo
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96 views4 pages

Vegan Tuscan Pumpkin Pasta Sauce: Ingredients

This recipe provides directions for making a vegan Tuscan pumpkin pasta sauce. The sauce includes sautéed onion and garlic, along with pumpkin puree, tomato puree, water, salt, cinnamon, maple syrup and coconut milk. The ingredients are combined and brought to a boil before simmering and adding fresh sage. The sauce is served over pasta.

Uploaded by

Diane Carredo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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VEGAN TUSCAN PUMPKIN PASTA

SAUCE
COURSE: MAIN COURSE
PREP TIME: 5 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES
SERVINGS: 4
CALORIES: 133 KCAL
AUTHOR: DETOXINISTA.COM
A Fall-inspired creamy pumpkin sauce that tastes better than traditional marinara.

INGREDIENTS
 1 tablespoon extra virgin olive oil
 1/2 yellow onion , chopped
 1 clove garlic , minced
 1 cup strained tomato(tomato puree)
 1 cup pumpkin puree
 1/4 cup water
 1 tesapoon salt
 1/2 teaspoon ground cinnamon
 4 teaspoons pure maple syrup
 1/2 cup full-fat coconut milk
 1 teaspoon fresh minced sage , plus extra for garnish

INSTRUCTIONS
1. Pour the olive oil into a large pot over medium heat, and saute the onion until tender,
about 10 minutes. Add in the garlic and saute until fragrant, about 1 more minute.
2. Add in the tomato, pumpkin, water, salt, cinnamon, and maple syrup and bring the soup
to a boil. Once boiling, lower the heat and stir in the coconut milk and minced sage.
3. Adjust any seasoning to taste and serve warm over your favorite pasta. (I'd recommend
preparing a pound of pasta for this amount of sauce.)
CHICKPEA VEGGIE BURGERS

★★★★★

4.8 from 73 reviews

These easy to make veggie burgers are bursting with flavour and make an excellent
alternative to store-bought versions. Try them on the BBQ for a delicious meal perfect for
a summer afternoon.

 Author: Deryn Macey

 Prep Time: 10 mins

 Cook Time: 10 mins

 Total Time: 20 minutes

 Yield: 6-8

INGREDIENTS

 1 can chickpeas, drained, well-rinsed,and mashed

 1/2 red onion, finely diced

 1 small zuchinni, grated

 3 tbsp finely chopped cilantro

 3 tbsp red wine vinegar

 1 tbsp sriracha sauce

 2 tbsp natural peanut butter

 1 tsp cumin

 1 tsp garlic powder

 2 tsp black pepper

 1/2 tsp sea salt

 1 cup quick oats (gluten-free if needed)

 2 tbsp olive oil


INSTRUCTIONS

1. After draining and rinsing the chickpeas, place them in a bowl and mash them with
a fork.

2. Add all the other ingredients to the bowl.

3. Use your hands to mix very well.

4. Form into 6-8 patties.

5. Cook on the BBQ around 400 F for approximately 10 minutes each side.

6. You can also fry these in a pan with some oil for 3-5 minutes a side.

AVOCADO PASTA

INGREDIENTS:
 12 ounces spaghetti
 2 ripe avocados, halved, seeded and peeled
 1/2 cup fresh basil leaves
 2 cloves garlic
 2 tablespoons freshly squeezed lemon juice
 Kosher salt and freshly ground black pepper, to taste
 1/3 cup olive oil
 1 cup cherry tomatoes, halved
 1/2 cup canned corn kernels, drained and rinsed

DIRECTIONS:
1. In a large pot of boiling salted water, cook pasta according to package
instructions; drain well.
2. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in
the bowl of a food processor; season with salt and pepper, to taste. With the
motor running, add olive oil in a slow stream until emulsified; set aside.
3. In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
4. Serve immediately.

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