Farfalle with pumpkin sauce
This is delicious. Fennel is the secret that makes it so nice. I do hope you give it a try, it was really a hit this evening.
Serving Size: 4
- 1 clove garlic, minced
- 1 onion, finely sliced
- 1 tablespoon fennel seeds
- 1 tablespoon soy margarine
- 250 grams pumpkin, cut in small pieces (or 1 can pumpkin puree)
- 1/4 cup vermouth or dry cooking sherry
- 1 cup vegetable bouillon
- 100 grams soy cheese grated
- salt and pepper to taste
- 1/2 teaspoon nutmeg
- pinch sugar
- roasted pumpkin seeds for garnish
- 500 grams farfalle (pasta bows)
- Peel the garlic and mince.
- Peel the onion and slice finely.
- Saute the onion and garlic until glassy, add the fennel seeds.
- Set the mixture aside until needed.
- Meanwhile, steam the pumpkin pieces until they are soft.
- Puree the pumpkin, onion, garlic and fennel together to be a smooth mass.
- Return the mixture to the pot and put on a low heat.
- Add the vegetable bouillon, and vermouth and season to taste with salt, pepper, nutmeg and a pinch of sugar.
- When the sauce is ready, bring a pot of salted water to boil for the pasta.
- Cook he pasta al dente.
- While the pasta is cooking, roast the pumpkin seeds in a dry pan until the begin to pop…it will only be a minute or two so watch them, otherwise they will quickly brown and burn.
- Drain the pasta when ready and serve the sauce on top.
- Sprinkle some of the soy cheese on top and then a few roasted pumpkin seeds.