In a medium sauce pan, add your vegetable broth, pumpkin puree and all the seasonings, and simmer over medium low heat for about 5-6 minutes. Then turn off the heat and stir in your milk. Set aside and keep covered.
Meanwhile, bring a large pot of generously salted water to boil, and cook your pasta according to package directions. Drain and return to the pot. Then pour the sauce over the pasta and mix immediately so the pasta doesn't stick together. You may reserve some of the sauce to garnish each plate, or you can mix it all in, your choice.
I like Barilla brand pasta because they do not use GMO ingredients. You can read more about that here.Salt your water. Make sure to add enough salt to the boiling water for best texture and flavour. Here's a handy guide to help you salt your water perfectly each time.The sauce is great on wheat pasta, zoodles, brown rice, or even chickpea or lentil pasta for a healthier noodle choice. Cook wheat pasta 'al dente' for best texture. (Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite.)To make this gluten free, sub for your favourite gluten free pasta and cook according to package directions for 'al dente' pasta. Store your leftover pasta and sauce separately for best texture.If you're cooking for picky eaters skip the cayenne pepper.If you can't do soy (but you can do nuts) swap the soy milk for unsweetened cashew or almond milk. Or, for extra richness, use canned coconut milk. Use light for lower fat.