One of the most frequently asked questions I get as a vegan, is what do I eat for holidays. Well, since we do not eat animal products, we did not have turkey for Thanksgiving.
This year our main dish was Pumpkin Thyme Rigatoni. To say it was a hit with the family would be an understatement. As side dishes we also had a green bean casserole and cooked brussels sprouts mixed with pears.
I have to be honest, before this meal, I had never eaten fresh pumpkin. It was
always in a can to be used for a pie or chile. Because of the pumpkin, brown sugar and the cinnamon, it tasted like I was eating dessert at times.
Besides tasting great, believe it or not, pumpkin is very healthy for you. It is high in fiber, vitamin A and pumpkin helps build up your immune system as well.
We used rigatoni, but you can use your favorite pasta.
1/2 pound of rigatoni
1 tsp extra-virgin olive oil
1 medium-size onion, coarsely chopped
1/4 cup brown sugar
1 small pumpkin, peeled, seeded and cut into small chunks
2 cups vegan chicken stock or vegetable stock
1 tsp cinnamon
2 tsp lemon juice
2 tsp thyme
Salt and pepper
In a large pot of boiled salted water, add the rigatoni and cook until al dente. Meanwhile, in a nonstick skillet over medium, heat the oil. Add the onion until translucent. Add the brown sugar and stir until it is dissolved. Stir in the pumpkin. Add the stock and reduce the heat to low. Cook until the sauce is thickened and the pumpkin is fork-tender. Add the cinnamon, lemon juice and salt and pepper to taste. Toss in the rigatoni and serve.