Pasta with Pumpkin-Curry Sauce

Ingredients (use vegan versions):

• smallish onion, peeled, cut in half across the middle (not end to end), then cut in sixths
• 2 cloves garlic, chopped
• spices to taste (I used 1/4 to 1/2 teaspoon of):
• cinnamon,
• 1 cup or so pumpkin puree
• 1 tablespoon or so peanut butter (tahini would probably work too)
• 1/2 cup or so veggie broth
• 1/2 cup or so vegan soymilk
• handful of raisins
• 1/2 cup vegan soymilk
• salt to taste
• cooked pasta or your choice

Directions:

Sautee onion and garlic in water for a few minutes (till onion is crisp-tender). Add spices. Stir for a few minutes. Add pumpkin puree and peanut butter and stir. Add veggie broth and soymilk a little at a time, till consistency seems right (not too thin, not too thick). Add raisins and cooked pasta. Stir and heat through. Add salt to taste.

Serves: 2

Preparation time: 15 minutes