Pumpkin Pasta Sauce

INGREDIENTS

• 15 ounces pumpkin puree (1 can)
• 1 ½ cups fat-free cottage cheese
• 1/4 cup grated parmesan cheese
• 1/8 tsp nutmeg
• 1 pinch of cinnamon
• 1 tsp basil
• 1 tsp salt
• 1/4 tsp pepper
• 1 tbsp light butter
• 1/3 cup sweet or white onion
• 2 cloves garlic, crushed
• 1 pound your favorite pasta or pasta alternative

DIRECTIONS

1. Cook your pasta or pasta alternative while you make the pasta sauce.
2. Add the pumpkin puree, fat-free cottage cheese, grated parmesan cheese, nutmeg, cinnamon, basil, salt, and pepper to a blender and blend until smooth.
3. Add the light butter to a pan over medium heat on the stove. Then, saute the diced onion in the butter until translucent. After that, add the crushed garlic to the pan and saute it, but make sure not to burn the garlic.
4. Add the blended mixture to the pan and thoroughly mix the sauce. Heat the sauce in the pan over low heat.
5. Add the rinsed and drained cooked pasta or pasta alternative to the pan with the sauce. Then, mix and enjoy! Top with optional fresh parmesan cheese and chopped basil.