Creamy Pumpkin Pasta Sauce

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Serving: 10, ¼-cup servings of sauce

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Ingredients

Directions

1. Wash hands with soap and water.

2. Rinse all fresh produce items under cold running water prior to prepping.

3. Melt buttery spread in medium saucepan over medium-high heat. Add onions; cook, stirring occasionally, for about 4 minutes or until tender.

4. Add garlic, sage leaves and rosemary sprig; cook, stirring frequently, for about 30 seconds or until garlic is fragrant.

5. Stir in wine; cook for 2 minutes or until reduced slightly.

6. Stir in broth; cook for an additional 3 to 4 minutes to infuse herb flavors. With tongs, remove and discard sage and rosemary.

7. Stir pumpkin and evaporated milk into saucepan; heat through but do not boil.

8. Stir in cheeses until melted. Remove from heat. Season with pepper.

9. Serve with your favorite cooked whole grain pasta.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org

 

Nutrition Facts

Recipe and image from Nestle. For more delicious autumn harvest inspirations, visit verybestbaking.com here.

Nutrition Facts Per Serving:
Calories 85
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 8 mg
Sodium 131 mg
Carbohydrates 6 g
Fiber 1 g
Protein 4 g