Pumpkin pasta is a naturally creamy and hearty meal for the winter months and is delicious for lunch the next day cold.
Makes two serves.
Either roast or boil the pumpkin until it is soft.
Put the pasta on to boil.
Sauté the onion and garlic with olive oil in a frypan until the onion is translucent.
Blend the onion, garlic and pumpkin with the soy milk to make a thick sauce.
When the pasta is cooked, drain and return to the pan. Stir in the pumpkin sauce. Season with salt and pepper.
Serve with parsley and basil and a little red wine or balsamic vinegar.