Pumpkin Cream Pasta Sauce

From: The Everything Vegan Cookbook
Serves 4 (at least)
Ingredients:
1 onion, chopped
2 cloves garlic, minced
2 tbsp vegan margarine
15 oz can pureed pumpkin
1 1 /2 cups soy cream (I used milk because my grocery store doesn't carry soy cream)
1/4 cup nutritional yeast
1/2 tsp parsley
salt and pepper to taste

Heat onion and garlic in margarine until soft, about 3-4 minutes. Reduce heat to medium low and add pumpkin and soy cream. Bring to a low simmer and cook for about 10 minutes, stirring frequently, until creamy. Stir in nutritional yeast and parsley and season generously with salt and pepper, heating for just another minute or 2. Serve over cooked pasta.

Emma even loved this one!