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