This smooth sauce goes well over tortellini or other stuffed pastas, but can be used with any pasta you prefer. It's quick and easy to put together - perfect for a busy weeknight meal.
Servings: 4-6 servings
: 105kcal
Author: Mary Gillespie
Ingredients
1tablespoonbutter
1medium onionfinely chopped (about 1 cup)
1/2 - 1teaspoonsalt
3tablespoonsall-purpose flour
1cupmilk
1cuppumpkin puree
1teaspoondried sageor 1 tablespoon fresh
1/2teaspoondried thymeor 1-1/2 teaspoons fresh
1/4teaspoonground pepper
2tablespoonswhipping cream
1/4cupgrated Parmesan
Instructions
Melt butter in medium saucepan.
Cook onion in the butter until softened, but not browned.
Add 1/2 teaspoon of salt and stir into onions.
Add the flour and stir thoroughly into onions. Cook, stirring to prevent sticking, for 2-3 minutes.
Add milk and stir until smooth.
When the milk is warm, and the sauce has begun to thicken slightly, add pumpkin puree, sage and thyme. Continue cooking until thickened.
Stir cream into sauce. Add grated Parmesan and stir until melted.
Add pepper. Taste and additional 1/2 teaspoon salt if needed.
Serve over hot cooked pasta, with additional grated cheese.
Recipe Notes
Nutritional information is based on 6 servings of 1/3 cup each, with 2% milk being used.
Nutrition Facts
Pumpkin Sage Sauce
Amount Per Serving (1 g)
Calories 105Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 466mg20%
Carbohydrates 10g3%
Sugar 4g4%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.