This Would Have Been "Plan A": Creamy Pumpkin Penne

There are days when you just crave comfort food. Today for me is one of those days, but unfortunately, I don't think my body will play with this plan for dinner. Not only did Andrew leave, but I have been quite ill today, feeling too nauseous to even eat an apple this morning. I had planned to make this for dinner, since it looked so good, but I will make it eventually - when I feel better.

Creamy Pumpkin Penne
4 Servings
1 onion, chopped fine
1 red bell pepper, chopped fine
1 zucchini, halved lengthwise and sliced into "half moons"
6 cloves garlic, minced
1 cup canned solid-pack pumpkin
2 cups vegetable broth
1 cup white wine (or water)
1/4 cup vegan (or regular) fat-free evaporated milk (not sweetened condensed)
1/4 tsp freshly grated nutmeg
1 tbsp nutritional yeast
black pepper + salt
16 oz dry whole-grain penne pasta or brown rice penne pasta

1. In a large skillet cook the onion, bell pepper, zucchini and garlic over moderate heat, stirring, until the vegetables are softened.
2. Stir in the pumpkin, broth, wine, "evaporated milk", nutmeg, nutritional yeast and salt and pepper to taste.
3. Simmer the sauce, stirring occasionally, for 10 minutes.
4. While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente (about 9 minutes).
5. Reserve 1 cup of the cooking water and drain penne well.
6. Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed until pasta is well coated.
7. Crack pepper over top and serve.

By the way, I think Plan B is going to be mashed potatoes, or soup.