Andy and I have long been fans of pumpkin pasta, inspired by the recipe from La Dolce Vegan but one that we have spun so often that it rarely resembles the original.
Here it takes two new forms which were delicious and will be something we do again, when we've got plenty of time to play in the kitchen.
First, pumpkin lasagne. The pumpkin-y sauce was full of spinach and seitan, all layered between yummy noodles and topped with a low-fat cream sauce. (Served with a green salad and potato salad.)
The leftover pumpkin mixture went into the freezer for a few weeks, because Andy had a plan for it.... Pumpkin Canneloni! Basically the same filling and a very similar sauce, but this time in tube form instead of layered. (Served with a salad, garlic bread and roasted brussels sprouts.)