Whole Wheat Spaghetti with Creamy Pumpkin Sauce

This is a very easy and quick dish to make, if you have pumpkin on hand. I used four of my bags of pumpkin puree and came up with a new twist on pasta sauce. I also put soft silken tofu in to add a creamy texture: I mashed mine this time, but I think blending in a food processor would be a great idea. It warmed our tummies and was fun to try something a little different. I hope you give it a shot.

Also, be sure to swing by Millie's blog to check out my recipe for Pecan Pie Cookie Cups for her Holiday Cookie Extravaganza. She invited me to contribute, and I was more than happy to oblige. My recipe will appear on her blog on December 7th, and I'll post it on mine some time after.



Whole Wheat Spaghetti with Creamy Pumpkin Sauce
Ingredients:

1 lb. pkg. whole wheat spaghetti
1 cup silken soft tofu, mashed by hand or blended in food processor
4 cups pureed pumpkin
1 tsp. dried basil
1/2 tsp. paprika
1/2 tsp. cinnamon
salt and pepper to taste
Optional:
Nutritional yeast flakes
Red pepper flakes

Directions:

Prepare pasta according to package directions. While water for pasta is heating up, combine remaining ingredients, except for the optional ingredients, in a medium pot. Cook over medium heat for ten minutes, then turn down heat to medium low for an additional fifteen minutes. Spoon sauce over pasta and top with nutritional yeast flakes and red pepper flakes, if desired. Feeds five hungry vegans.