Sage Pumpkin Pasta Sauce

This recipe can be made either vegetarian or vegan, just by omitting the yogurt. It's low in fat and so yummy for the fall. Will serve 6-8 people.

Sage Pumpkin Pasta Sauce
3 gloves of garlic, minced
1/2 of an onion, diced
2 Tbsp Olive Oil
1 1/2 cup Vegetable Broth
3/4 cup soy milk
1 cup plain nonfat yogurt, optional
29 ounce can of pumpkin puree
1 tsp ground sage
salt and pepper to taste, I love pepper so the more the better in my opinion
1 cup chopped walnuts


Saute garlic and onion until cooked. Add the remaining ingredients, except the walnuts. Allow to simmer for 10 minutes. Add walnuts, stir and simmer for an additional 3 minutes. Serve over any type of pasta you desire. Enjoy!