Red Pepper Pumpkin Sauce

Try out this rich & creamy pasta sauce recipe that is adapted from my original roasted red pepper cream sauce with a couple substitutions!!

Did you know how good pumpkin puree is for you?!

The fiber keeps you energized, with 1 cup being 7 grams of fiber and that's 20%  of the rec daily amount!

The minerals help your heart and the antioxidants boost immunity!

SAUCE:

~ 100 grams pumpkin puree

~ 3 TB whipped greek yogurt cream cheese (found mine @ Kroger)

~ 2-3 cups chicken broth depending on how thick you want it

~ 1 cup diced and fire roasted tomatoes with green chilis

~ 1 TB tomato paste (thickens it)

~ 2 red bell peppers & 2 sweet yellow onions

~ 1-2 packets of stevia (helps the acid in tomatoes bring out more flavor)

~ 1 frozen garlic cube or 1 TB minced garlic

~ 1 squeeze of lemon 

~ Garlic Farm kernel seasoning, pink salt, pepper, red pepper flakes to taste 

Assembling: 

Preheat oven to 425 degrees and cut out both stems of bell peppers, chop up sweet yellow onions (doesn’t have to be finely chopped)

Roast with avocado or coconut oil spray and pink salt for 30-40 min or until veggies are soft

Then once those are a bit cooled, add all the rest of the ingredients listed above in a blender! 

Blend on high, taste and see if you need to add more spice and or chicken broth to your liking!

I divided this batch into 3 servings; weighing out the final batch and dividing that amount of grams by 3!

Each time I went to eat it I would weigh that gram amount, 67 calories- macros  (1.8f, 10.1c,2.9p)

FYI::: I do not track onions! No reason.. just not necessary for me!

Served this sauce with noodles, spaghetti squash, air fried gnocchi, fish and or chicken and even just on top of veggies!

Sauces make everything so flavorful!!! Plus I always have cans of pumpkin lying around ;)