1cupcanned pumpkin puree (not pumpkin pie filling)
¾cupgrated onion
1cupchicken or vegetable broth
¼cupfreshly grated Parmesan cheese, plus extra for serving
4garlic cloves, minced (I used 1 teaspoon jarred)
1teaspoondried sage
1teaspoonkosher salt
½teaspoonground black pepper
½cupcream (or evaporated milk)
Instructions
Ideal slow cooker size: 4-Quart.
Add the canned pumpkin, onion, broth, cheese, garlic, sage, salt and paper to the slow cooker. Stir well. (The mixture will be thick but will thin during cooking.)
Cover and cook on LOW for 6 - 8 hours, or until the onion is translucent and the mixture has thinned.
When ready to serve, stir the cream into the sauce.
Toss the sauce with the hot pasta of your choice. (I've used both ravioli and penne with good results.)
Sprinkle with a bit more cheese at the table if you like.
Recipe Notes
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)1*PointsPlus (Old plan)
Nutrition Facts
Skinny Slow Cooker Pumpkin Pasta Sauce Recipe
Amount Per Serving (1 /8th of recipe; scant ½ cup)
Calories 56Calories from Fat 33
% Daily Value*
Fat 3.7g6%
Carbohydrates 4g1%
Fiber 1.2g5%
Protein 2.2g4%
* Percent Daily Values are based on a 2000 calorie diet.