Pumpkin Alfredo Pasta

 

Ingredients
8 ounces pasta
3 cups Not-Chick'n broth
1 to 1-1/2 cups pared pumpkin, cut into 1/2-inch cubes
1/2 cup thinly sliced onion
3 cloves garlic
1 tablespoon Churn Style Butter
1/4 cup vegan parmesan cheese
3⁄4 teaspoon kosher salt, or to taste
1⁄4 teaspoon dried thyme leaves
freshly cracked black pepper, to taste
1⁄2 cup heavy vegan cream, warmed

Instructions
In a covered saucepan, heat the broth, cubed pumpkin, onion, one clove of the garlic, mincec, salt, thyme, and pepper to boiling; reduce heat and simmer, uncovered, 20 minutes.
Simmer pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
Repeat with remaining pumpkin mixture.
Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 30 minutes.
Stir cheese into sauce and stir til melted. Remove from heat. Add warm cream  and mix well.
Prepare pasta according to package directions.
Adjust sauce for thickness using a little of the pasta water if needed, and for seasoning.
When the pasta is done, remove it from the pan. Add butter to the warm pan, add last two cloves of the garlic, minced, into the melted butter and cook til fragrant, about 1 minute.
Add pasta and sauce to garlic and toss well to coat.
Serve with extra cheese and cracked black pepper sprinkled on top.
Enjoy!