Vegan Pumpkin Penne - cooking recipe

Ingredients

1/3 cup chopped onion
1 garlic clove (1/2 tsp minced)
1 tablespoon olive oil
2/3 cup pumpkin puree
1 cup vegetable broth
1/2 cup water
2 tablespoons unsweetened soymilk
1/2 teaspoon ground nutmeg
1/2 lb penne pasta
3 tablespoons minced fresh flat-leaf parsley

Preparation

In a large skillet cook the onion and garlic in the olive oil over moderate heat until soft and translucent.
Stir in the pumpkin, broth, water, soymilk, nutmeg, and some salt & pepper to taste.
Simmer the sauce, stirring occasionally, for 10 minutes.
While the sauce is simmering, boil the penne in salted water until al dente, about 8 minutes.
Dain penne well, reserving about 1 cup of the cooking water.
Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 5-20minutes or until pasta is well-coated.
Stir parsley into pasta and serve with parmesan cheese, as desired.