Friday, February 7, 2014

Pumpkin Sage Sauce!


Hope your week was FAB!! Mine was super busy and also super fun! Friday night I got to see Mama Mia at the DCPA and it was awesome! The week before I saw Evita! I love theater and I am grateful that we have such an amazing Performing Arts Center right downtown.

Sunday I was happy to work Superbowl...although as the day progressed, my customers were getting a little grumpy! I survived though. :o)
So my post of the pumpkin sage sauce got a lot of traction and I also promised to post the recipe! It's one of my FAVORITE recipes and also one of the easiest ones! If it takes three hours to make or had more than 10 ingredients, I am OUT. I would rather just go out to eat if it's that complicated. can gather that when I cook, it needs to be SIMPLE! Well this recipe I adapted from The Detoxinista who has amazing recipes! They are all vegan, gluten free, dairy free, everything FREE but they are interesting and you can add gluten or dairy or whatever. She has good ideas! Here is my version of the recipe! I always double it but this is for two people and if you do two LARGE one cup servings, it's around 100 calories a cup! Put it on pasta or my favorite, spaghetti squash!

You can do sage or any other savory herb. The other night I made it with an Italian blend and it was super delicious. Serve alone for a vegetarian dinner or lunch or if doing meat, a sausage type goes GREAT with it - I used turkey meatballs I already made that were in the freezer! We were eating in 15 minutes!!

Creamy Pumpkin & Sage Pasta
Makes about 2 cups of sauce

oil spray
1/2 a yellow onion, chopped (about 3/4 cup)
3 cloves garlic, minced
1 cup pumpkin puree
2 sprigs fresh sage leaves
1 cup unsweetened almond milk
1/4 cup grated Parmesan cheese (the powder kind you put on pizza and pasta)
1 teaspoon fine sea salt
Pasta, or veggies, of choice
If baking a spaghetti squash, refer to my blog here about how to make it!

For the sauce, I spray the skillet with spray oil and over medium heat, and saute the onions and garlic for about 5 minutes (add water if you need to), until tender. Transfer the onions and garlic to a blender or food processor, and add in the pumpkin puree, almond milk, sage leaves, cheese and salt.

 It's creamy, NO GUILT, and ladies that cook for families - children and guys love it. LOL!

 Let me know what you think!


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