Sunday, March 4

Creamy Pumpkin Pasta Recipe

This is based on a recipe I got off the Heinz website, of all places, and I have discovered, through my increasingly desperate searching through the supermarkets, that Heinz is the only company that makes vegan pumpkin soup! All the others have dairy or chicken stock in them. Hooray for Heinz!

Serves 4

2 tbsp oil
1/2 onion, chopped
1 garlic clove, crushed
1 tin Heinz condensed pumpkin soup
1/2 cup vegetable or vegan chicken stock (eg Massel), or water
1/2 cup soy cream or soy milk
2 tbsp chopped fresh basil
Enough cooked fettuccine for everyone

1. Heat oil in a saucepan and add the onion and garlic, cook for 2-3 minutes or until soft.

2. Stir in condensed soup and stock or water and simmer for 2 minutes.

3. Add the soy cream or soy milk, and the basil. Mix well and simmer, stirring, until warmed through. Do not boil. Season with black pepper to taste.

4. Toss the sauce through pasta and serve. As an optional you could also add some baby spinach leaves to the sauce before stirring through pasta.

Happy eating! :)

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