Pumpkin Pasta Sauce (dairy, soy, nut, tomato/tomatillo free)

• 3/4 cup pumpkin purée (about half of a 15oz can)

• 1 cup chicken or vegetable broth

• 3-4 tablespoons cooking water from your pasta

• 1/2 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1/2 teaspoon each thyme, marjoram, & rosemary, dried and crushed (or 1-2 teaspoons of Italian seasoning, if you prefer a more traditional “spaghetti sauce” vibe)

• 1/4 teaspoon black pepper

• Salt to taste (if needed)

In a medium saucepan (I usually use the one I cooked the pasta in as the pasta sits in the strainer in the sink), whisk all ingredients together over a medium-high heat, bring to a boil while whisking constantly, and boil while whisking until the sauce thickens to your liking, usually 2-4 minutes. Remove the sauce from the heat, and either add your pasta to the pot to absorb the sauce before serving, or serve on top of your choice of cooked pasta. Makes about 2 cups of sauce.

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