Smoked Salmon Pumpkin Pasta

I came up with this dish after seeing a similar ravioli recipe on TV. It called for bacon and I've substituted that for smoked salmon. I first made it as a lasagna but I try not to eat dairy (but if I'm going to, it is going to be in this) so luckily I found a way to make it as a regular pasta without using cheese, but it is still just as good. You can make diary-free lasagna, but really, it just isn't the same. Vegan cheese is disgust and going all the way without doesn't quite hold together and plate as well. I'm going to put the lasagna recipe on here as well, because if you love cheese and GOURMET food, you must make it!

What you will need:
8x13 Baking Dish (lasagna)
Lg. pot
Sauce Pan
Md. mixing bowl
Frying pan

Whole Wheat Pasta of your choice (or lasagna noodles)
15oz fresh pureed or can of pumpkin (be sure not to buy the pie mix)
1/2 cup Soy Milk
2 T Apple Cider Vinegar
1 Onion
1 cup sliced mushrooms
1/2 lb smoked salmon
2 tsp. sage
Pinch of salt
Optional:
2 cups grated mozzarella
1.5 cup blue cheese

Start by chopping the onion and mushrooms (and boiling the pasta or lasagna noodles) and saute in frying pan. When they are just about done add salt and sage. Set aside.

Pan fry the smoked salmon just until it is warm.

Mix together the pumpkin, milk and vinegar. Add onion/mushroom mixture and salmon. Heat in sauce pan if just making pasta.


Serve over pasta.

Lasagna (preheat oven at 350):
Spoon a small amount of sauce on the baking dish so the noodles do not stick. Put down one layer of noodles. Top with 1/2 of the pumpkin mixture and 1/3 of both cheeses. Add another layer of noodles, 1/2 of the remaining pumpkin mixture and cheeses; repeat.
Cover with foil. Bake 45 minutes, remove foil and bake another 10-15. Let sit 5 minutes before serving.


*** You could substitute the smoked salmon for fake bacon to have a vegan dish