tiberio pumpkin and cheese sauce for pasta

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Pumpkin and Cheese Sauce for Pasta

 

Recipe By :Jeanne Tiberio

Serving Size : 4 Preparation Time :0:00

Categories : Jeanne_Tiberio New Import

Vegetarian VegHomestyle

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups vegetable broth

salt -- to taste

1 teaspoon cornstarch

1/2 cup cottage cheese, lowfat (1%)

15 ounce canned mashed pumpkin

1 large clove garlic

1/4 teaspoon ground ginger

Dash pepper

OPTIONAL:

fresh scallions (a few) -- for garnish

 

Combine the cornstarch with a little broth to blend in; then add all ingredients

except the scallions to a blender. Puree until smooth. Then add to either a

double boiler or saucepan on low heat Cook for only about 10 minutes; do not let

the sauce boil. Pour immediately over hot, drained pasta. Sprinkle with

scallions, if desired.

 

SALT: If you're using a low sodium broth, add 1/2 teaspoon salt to the mixture.

Homemade broth is preferred over commercial broths.

 

Description:

" Appetizers, Dips, Dressings and Sauces page 56 "

Source:

" Vegetarian Homestyle Cooking: Guide to Heart Healthy Lowfat Eating "

S(VegRecipes):

" Hanneman (kitpath) on 14-Mar-2002 "

Copyright:

" 1998 ISBN 0-7611-0002-4 "

Start to Finish Time:

" 0:40 "

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Per Serving (excluding unknown items): 142 Calories; 3g Fat (15.3% calories from

fat); 8g Protein; 23g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 933mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : This alternative to tomato sauce cooks fast. You may want to start the

water for the pasta first; either dry fettuccine, ziti, or even bow tie will go

well with this. The pumpkin makes it rich in beta-carotene.

 

Nutr. Assoc. : 0 0 0 444 4652 0 0 0 0 0

 

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