Dairy Free Pumpkin Sage Cream Sauce

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I’ve been struggling with my eyesight for several months now. I can read big signs while out driving around, but I can’t read street signs and smaller lettering until right up on it. I’ve always been blind as a bat but my prescription hasn’t changed in 8 years or so. That’s what I’d call pretty stable.

So I’ve been in denial for quite some time and finally decided to just go to the eye doctor for a new prescription. After all The Kid was due for her exam, and I may as well kill two birds with one stone. We went in yesterday and I explained to the doctor about my issue.

She did all the usual testing, reading of charts, and so on and said that I was seeing about 20/35 with my old prescription. Yes, I definitely needed a new one and shouldn’t have waited so long. Tsk tsk. I know. She got out new contacts for me to try out and the difference was amazing. I can’t get over the clarity of everything.

After we confirmed that I could read all the chart lines, she wrote out my new prescription and that’s when I noticed. My eyes didn’t get worse. They got BETTER! What, what?! Not just a little better but lots better. My old prescription was -5.00 in both eyes. My new prescription is -4.00 in one eye and -4.25 in the other.

Take that, old age. I hit you right between the eyes and proved you wrong. The poor Kid had to listen to me read a bunch of signs yesterday while we were out driving around just to show off my new peeper skills. It couldn’t have been a fluke prescription before because my eyes have been stable for years at each exam.

I’m not sure what went on, but I’ll take it. We celebrated by whipping up a delicious sauce that goes great with pasta, grilled chicken, potatoes, and even veggies. I was looking for something to use up the leftover canned pumpkin from the donuts and the broth from the stuffed peppers. This one was perfect to help clean out the fridge.

Since The Kid has a dairy allergy, I made it dairy free by using almond milk and nutritional yeast. Honestly I’m not exactly sure what nutritional yeast is or its original purpose, but vegans use it quite often for a cheese substitute. It’s got a cheesy type flavor. I typically have it on hand to toss with popcorn, on veggies, or over pasta.

If you don’t have nutritional yeast, don’t worry. You could easily do this recipe with regular milk and parmesan cheese instead. If you want to make it vegan, you could also use vegetable broth instead of the chicken broth. Make it your own and report back on what you think. If I could find dairy free mushroom ravioli, I’d so toss them in this sauce.

Pumpkin Sage Cream SauceDairy Free Pumpkin Sage Cream Sauce

  • 1 green onion, green and white parts minced
  • 2 tsp garlic, minced
  • 3/4 cup canned pumpkin
  • 3/4 cup chicken broth
  • 1/2 cup unsweetened almond milk
  • 2 Tbsp nutritional yeast
  • 1 1/2 tsp dried sage

Spray a small skillet with non-stick spray and heat over medium heat. Add the green onion and garlic and saute for 2-3 minutes until browned.

Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Stir every now and then to prevent the bottom from burning. Makes approximately 4 servings at 28 calories each – 2g protein, 5g carbs, 1g fat.

I tossed our sauce with spaghetti noodles, sliced grilled chicken and steamed broccoli. You seriously can’t get a pasta sauce that’s much lower in calories than 28 per serving. My mission now is to figure out (or find) dairy free mushroom ravioli.

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