Ravioli with Pumpkin Alfredo Sauce

 Ingredients:

1 package ravioli
1 tablespoon butter
2 cloves garlic, minced
1/2 teaspoon nutmeg
cremini or shiitake mushrooms (optional)
2 tablespoons flour
2/3 cup milk (and/or cream)
1/2 cup pumpkin puree
a few leaves of sage, thinly sliced
chicken flavored stock
salt and black pepper, to taste
1/4 cup walnuts, toasted
1/4 cup pine nuts, toasted
1/3 cup shredded parmesan
3 tablespoons parsley, chopped

Cook the ravioli and set aside.

Cook the garlic in the butter and add the nutmeg and mushrooms. Cook for a few minutes and add the flour. Cook the flour for about 30 seconds and gradually add the milk until a thick sauce forms. When desired consistency is reached, add the pumpkin, sage, and stock until desired consistency is reached. Season with salt and pepper. When sauce comes to a simmer, add the nuts, cheese, ravioli, and parsley.

Baked Mushroom Alfredo Pasta

Ingredients:

1 onion, thinly sliced (optional)
1 medium cauliflower, roughly chopped
1-1/2 cup vegetable stock
1-1/2 cup nut milk
3 tablespoon olive oil
2 cloves garlic
salt and black pepper, to taste
1 package mushrooms, sliced
3 cups penne pasta
1 cup grueye, shredded
sage, cut into thin ribbons
vegan sausage, cut into bite sized pieces (optional)

Caramelize the onion and set aside. Cook the mushrooms in some oil and set aside.

Boil the cauliflower until tender and place in blender along with stock, nut milk, olive oil, and garlic. Blend until smooth and return to pot. Stir until it simmers and add more milk if needed. Season with salt and black pepper.

Meanwhile, cook the pasta until al dente. Place in a casserole dish along with the gruyere, sage, sausage, caramelized onion, mushrooms, and the alfredo sauce.

Bake at 400 for 20 minutes until sides are golden.