rants & recipes

Creamy pumpkin pasta sauce with mushrooms, onions and 'cheese'. Delicious and at least a month's worth of vitamin A!

• 12 ounces pasta, cooked and drained
• 2 onions, sliced
• 4-5 cloves garlic, minced
• olive oil
• 1 pound mushrooms, sliced
• 15 ounce can pumpkin
• 1 cup pasta sauce
• 1 cup unsweetened, unflavored soy milk
• nutmeg to taste
• salt and pepper to taste
• 2 tsp basil
• 1 1/2 tsp ground sage
• 6 to 8 ounces vegan feta or ricotta (I like and use this soy feta).
• Daiya mozzarella shreds (I use almost an entire bag)
• 2 bunches of kale, chopped and cooked

1. Sautee onions in olive oil for a few minutes.
2. Add garlic and mushrooms. Cook until mushrooms start to give off "water".
3. Combine 'milk, pumpkin, spices and pasta sauce. Add to skillet with mushrooms and onions. Heat until bubbling over medium heat.
4. Add feta or ricotta and heat through.
5. Stir in cooked pasta, and kale. Combine well and heat through.
6. Add mozzarella and heat, stirring, until it starts to melt.