Punky Pasta

I rarely make the same recipe twice. Well, when I was testing for my cookbook, I had to. But when I'm trying things from other cookbooks, I tend to opt for new dishes every time. But every great once in awhile, I stumble upon a recipe that I must make again and again. This Punk-Kin Pasta from La Dolce Vegan is one of those:

I've been making this recipe for years, and I'm really not sure how I've never managed to post about it before. Hell, maybe I have and I just can't seem to pull it up using my search function.

Anyway, I do have a rule about only making this dish in the fall or winter. Since it contains pumpkin, I only make it when it's in season. I guess pumpkin time is really over, but it's still February. And I had some frozen pumpkin puree and Morningstar Farms burger crumbles in my freezer that needed to be used.

The sauce is so simple — just pumpkin puree, onions, a little water or stock, and veggie burger. But it's oh, so delicious! I tossed in some brown rice & flax pasta spirals and topped the dish with Daiya mozzarella. Voila!

Do you have any all-time favorite go-to recipes in your cookbook collection?