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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pumpkin Cheese Sauce

Source: Vegetarian Homestyle Cooking, ©1998 by Jeanne Tiberio (Appletree Press, Inc.)

Creamy pumpkin/ginger sauce that tastes delicious over pasta.

Rating:
Prep Time:	15 minutes
Cook Time:	10 minutes
Difficulty:	Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	81.2

Total Carbs	13.7 g

Dietary Fiber	4.0 g

Sugars	5.6 g

Total Fat	0.8 g

Saturated Fat	0.4 g

Unsaturated Fat	0.0 g

Potassium	293.2 mg

Protein	4.9 g

Sodium	191.5 mg

Dietary Exchanges 0.8 Fat, 0.1 Vegetables, 0.6 Starch, 0.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup low sodium vegetable broth 1.0
1 tsp cornstarch 0.5
0 1/2 cup Cottage Cheese, 1% fat 15.0
15 oz Pumpkin, canned, unsalted 1.0
1 each medium garlic cloves 0.25
0 1/4 tsp ground ginger 1.0
1 pinch black pepper 4.0
4 each scallions

Directions

Combine the cornstarch with a little broth to blend; then add all ingredients except the scallions to a blender. Purée until smooth.
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.