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Servings: 6
Calories: 126kcal
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Ingredients
- 1 tablespoon butter unsalted
- 1 tablespoon flour
- 2 cloves garlic
- 1 cup pumpkin puree
- 1 tablespoon sage fresh, chopped
- 1/2 cup Greek yogurt
- 3/4 cup whole milk
- 1/2 cup freshly shredded parmesan cheese
- 1/2 teaspoon nutmeg
Instructions
- Prepare the ingredients: chop the garlic, sage, and shred the cheese.
- Melt one tablespoon of butter in a pan over medium heat with the chopped garlic. Once the butter has melted add the flour and stir until it forms a paste.
- Stir in 1 cup pumpkin puree and 1/2 cup Greek yogurt. Cook the sauce for a few minutes over low heat, then add 1/2 cup freshly shredded parmesan cheese, 1/2 teaspoon nutmeg, and 1 tablespoon chopped sage.
- Reduce the heat to low and gradually stir in 3/4 cup water or milk stirring constantly until the sauce begins to thicken.
- Reduce the heat to low until you are ready to serve it. If the sauce is too thick, use water, wine or broth to make it thinner.
Notes
Nutrition information is for the sauce only, it does not include pasta.
Pumpkin sauce tastes great on top of your favorite pasta or with crumbled ground chicken, turkey, sausage, cooked shrimp, grilled or broiled chicken boneless breast.
See the blog post above for tips and variations.
Nutrition
Serving: 4ounces sauce | Calories: 126kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 257mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6581IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 1mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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