Today is World Vegan Day!  For lunch, I made my hubby and I a “date” meal that we enjoyed after Emma had gone down for her nap, Pasta with a Creamy Pumpkin Sauce.  I feel like we haven’t spent much time together since we got back from vacation and this was a nice treat.  I know it sounds kinda gross, but it was actually really, really good (and pretty rich– I would advise to serve this as a side dish, rather than a main course).

Creamy Pumpkin Pasta Sauce

1 small onion, diced

2 cloves garlic, minced

1 TB olive oil

3/4 cup pumpkin puree

pinch cayenne pepper

1/4 tsp cinnamon

1/4 tsp nutmeg, freshly ground

1 cup veggie stock

3 TB MimicCreme (unsweetened)

S&P to taste

In a large skillet over medium heat, saute the onion and garlic in the olive oil until tender, about 7 minutes. Add the pumpkin puree, cayenne, cinnamon and veg stock.  Stir to combine and cook for another few minutes, until most of the stock has cooked off.  Turn off the heat and add the MimicCreme.  Taste and adjust seasoning.  Stir in your cooked pasta.