I love using my leftover pumpkin to make this creamy sauce, but when pumpkin isn’t in season or time is tight, I go for an equally delicious alternative: canned pumpkin purée. Simple, quick, and convenient, it allows for a flavourful dish without compromise, all while saving precious time.
Ingredients
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1 onion, chopped
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2 cloves garlic, finely chopped
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5 ml (1 tsp) olive oil
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1 can (796 ml) unsweetened pumpkin purée
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1 container (500 g) 1% cottage cheese*
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80 ml (⅓ cup) nutritional yeast
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250 ml (1 cup) reduced-sodium vegetable (or chicken) broth
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5 ml (1 tsp) ground sage
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2.5 ml (½ tsp) celery salt
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Pinch of salt
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Pepper, to taste
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125 ml (½ cup) grated Parmesan cheese
To Serve:
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Whole wheat (or legume) pasta
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Vegetables of choice
Preparation
- In a skillet, sauté the onion and garlic in oil for about 5 to 8 minutes, until softened. Set aside.
- In a food processor, combine all ingredients and blend until smooth and creamy. Taste and adjust seasoning if needed.
- When ready to serve, heat the sauce and pour over your favourite pasta. Serve with vegetables, which can be cooked in the pasta water to save time.
Notes
Keeps for 5 days in the refrigerator or 3 months in the freezer.
*For a dairy-free version, you can substitute the cottage cheese with silken tofu and the Parmesan with vegan cheese.
