Pumpkin Pasta Sauce Recipe

• servings: 4 servings
• total time: 30 minutes

Ingredients

15 ounces pumpkin puree (see note 2)

1 Tablespoon vegetable oil

4 cloves garlic (minced)

¼ teaspoon paprika

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 teaspoon salt

½ teaspoon black pepper

2 Tablespoons fresh sage (finely chopped)

4 ounces cream cheese

2 cups milk

½ cup freshly grated Parmesan cheese

Directions

Heat a medium pot over medium heat and add the oil.

Add Garlic

When hot, add the minced garlic and cook until fragrant, about 30 seconds.

Add Spices

Add the paprika, cinnamon, nutmeg, salt, and pepper. Stir and cook until fragrant, about 30-60 seconds.

Add Sage

Add the sage and just cook a few seconds (15-30) until fragrant. Be careful not to overcook so it does not burn.

Add Wet Ingredients

Add the pumpkin puree, milk, and cream cheese. Stir and bring back to a simmer.

Simmer

Cook on a low simmer for 15-30 minutes to develop the flavors and melt the cream cheese.

Add Cheese

Reduce heat to low and add the cheese. Stir until melted.

Adjust consistency as needed with more milk or water. Season to taste with salt, pepper, and/or paprika.

Nutrition

• Serving Size: 1 serving (1/4 batch)
• Calories: 272 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Cholesterol: 54 mg
• Sodium: 942 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 4 g
• Total Sugars: 11 g
• Protein: 11 g