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
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