Pumpkin pasta seems a little odd for this time of year, but Cindy had been bugging me to teach her how to make fresh pasta and this is my favorite kind. It is amazingly simple to create noodles with the pasta maker. Ravioli were honestly a little too much work and I'd likely avoid it in the future.
The pasta itself is just flour, canned pumpkin and some nutmeg. For stuffing we made a tofu ricotta with chopped up garlic, shitake mushrooms, and parsley. She grabbed some fresh sage from the garden. I sliced it up and sauteed the sage with some earth balance for a flavorful and simple finish.
The garden was brimming with zucchini and I stumbled upon a recipe for Zucchini Brownies over at VegSpinz, so we gave them a try. Honestly my expectations weren't high, but these completely blew us away. These are hands down the best homemade brownies I have eaten vegan or not in years. They're moist and rich and just incredibly good. Make them now!
