Pumpkin and "Sausage" Pasta

1 pound penne pasta (I used multigrain pasta)

2 drizzles extra virgin Olive Oil

1 pound vegan Italian sausage....(and yes, there IS such a thing! You find it in fridge section with the tofu)

1 medium onion chopped

4 gloves of garlic minced

1 bay leaf

4-6 leaves of fresh sage, slivered

1 cup dry white wine

16oz veggie broth

1 cup canned pumpkin

3/4 cup Tofutti sour cream

2 pinches of cinnamon

3 pinches of ground nutmeg



Cook pasta in salted water according to directions and drain. Meanwhile, in deep skillet over medium heat, pour one drizzle of olive oil and brown the veggie sausage. Romove to paper towel-lined plate to drain. Drizzle a bit more oil in the pan and saute onions and garlic about 5 min untill soft. Add bay leaf, sage, and wine to skillet and let wine reduce for 2 min. Add veggie broth and pumpkin and combine stirring untill it comes to a bubble. Return sausage to pan, reduce heat, and stir in vegan sour cream. Season with cinnamon, nutmeg, salt and pepper and simmer 5 mins. Add cooked pasta and stir, combining it all together! Let cook another 2 min so pasta can absorb all the flavors! It's comfort food at its BEST!!