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Pumpkin zucchette with roasted brussel sprouts

 
Pumpkin zucchette with roasted brussel sprouts
Pumpkin zucchette with roasted brussel sprouts
Ingredients:
    - brussel sprouts, washed, stem end cut off and cut in halves
    - Extra Virgin Olive Oil
    - Salt and Pepper

Preparation:
    - Toss brussel sprouts with olive oil, salt and pepper.  Bake for 30-45 minutes in a 350 degree oven.

Ingredients:
     - 2 cups canned pumpkin (not pumpkin pie filling!)
     - 1/2 white onion, diced
     - 5-8 pieces of garlic, peeled and chopped fine
     - 1 +cup vegetable stock
     - sage, oregano, whatever savory herbs you choose to use
     - salt, pepper

Preparation:
      - In a large skillet sauté onion until translucent.
      - Add garlic and spices.  Stir and cook over medium heat for a few minutes.
      - Add pumpkin and vegetable stock, stir well, let simmer for 10 minutes.
      - Add salt and pepper to taste.
      - Stir Cooked zucchette into pumpkin sauce over low heat for a minute or two.  Don't overcook the pasta!

taken from post by Emily on veganlazy.wordpress.com