1/4 lb vegetarian tortellini
1 1/3 lb pumpkin or squash
1/4 cup hulled green pumpkin seeds
2 tbsp unrefined almond oil or cold-pressed extra virgin olive oil
1 cup sour cream, extra-thick yogurt or kefir cheese
a few drops of lemon juice
1/4 cup currants
Cook the tortellini in boiling salted water for 15 minutes. Remove the pumpkin skin and cut the flesh into large pieces. Chop pumpkin seeds coarsely. Heat the oil slightly in a skillet and gently saut?he pumpkin for six to seven minutes. Stir in the sour cream or yogurt and pur?the pumpkin mix. Season the mix with salt, pepper, ginger and lemon juice and add the currants. Add the tortellini to the sauce and heat again, but do not cook. Serve sprinkled with pumpkin seeds.
Variations: try seasoning the pumpkin with saut? sage leaves instead of ginger and currants. Roasted pine nuts also work well.
*From The Vegetarian Gourmet, alive's new cookbook!
Source: alive Magazine (pre-2000)