Pumpkin Cream Sauce


Ok, so I did not make the ravioli shown here (Trader Joe’s Pumpkin Ravioli) but this sauce would be great on anything, like the filling for a pot pie! If you try it, let me know what you think. I used pre-made pumpkin butter for this recipe. But if you can’t find it at the store, you could always make it yourself (it’s great for so many things -on toast, ice cream, sandwiches.)  All you do is combine pumpkin puree, honey, lemon juice, and spices like cinnamon, nutmeg, cloves, and a touch of ginger in a pan. bring it to a boil then reduce and stir it on low heat for about 30 minutes till it looks thick and spreadable. Something like that.

Pumpkin Cream Sauce

(2 servings as a pasta sauce)

3 tbs earth balance

2 tbs all purpose flour

2 tsp pureed garlic (or minced)

1/2 cup white wine

1 cup almond milk

3 tbs pumpkin butter

salt and pepper to taste

a sprinkle of red pepper flakes (optional)

Melt the earth balance in a saucepan over medium heat. Add the flour and stir it in until well combined and golden-y, about a minute or two. Add the garlic and keep on stirring so it caramelizes but doesn’t get too brown. Add the white wine to deglaze the pan. Then add the rest of the ingredients. Keep stirring until it gets to a nice thick alfredo-y texture, about 5 more minutes. You might need to lower the heat a bit when you add the milk. As always, give it a taste, you might just want to swirl in a little more pumpkin butter. Toss with some pasta and try not to lick the hot pan!


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