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

Creamy pumpkin/ginger sauce that tastes delicious over pasta.

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
, 1 Starch , 1 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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2 cup  low sodium vegetable broth
1 tsp  cornstarch
0 1/2 cup  Cottage Cheese, 1% fat
15 oz  Pumpkin, canned, unsalted
1 each  medium garlic cloves
0 1/4 tsp  ground ginger
1 pinch  black pepper
4 each  scallions
  1. Combine the cornstarch with a little broth to blend; then add all ingredients except the scallions to a blender. Purée until smooth.
  2. 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.
  3. Sprinkle with scallions, if desired.

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