Pumpkin Pasta Sauce
Pumpkin pasta sauce is a hearty fall recipe, perfect for tossing with pasta! This creamy sauce has canned pumpkin, vegetables, spices, and coconut milk. It's great as a make ahead holiday side dish, everyone at the table will love! Plus it's dairy free and vegetarian/vegan. Serve with a side of simple sourdough garlic bread and a bright fall apple and walnut salad.
Equipment
- Large Pot
Ingredients
- 1 lb pasta of choice
- 1 14 ounce can pumpkin puree
- 2 tablespoons olive oil minced
- 4 cloves garlic roughly chopped
- 1 large sweet onion diced
- 1 cup celery chopped
- 1 cup cherry tomatoes or substitute 8 ounces diced tomatoes
- 1 cup Vegetable Stock
- 1 14 ounce can Coconut milk
- 1 tablespoon Herbes de Provence
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper plus extra for garnish
- 1/2 teaspoon sage
Instructions
- In a large pot, cook pasta according to package instructions, drain and set aside in a bowl to cool.
- In another pot, add the olive oil, garlic, onions, celery, and tomatoes. Sauté on low heat for 7 to 8 minutes until the vegetables begin to soften and brown.
- Add the Herbs de Provence, vegetable stock, cover the pot with a lid, and allow vegetables to cook for 10 minutes.
- In a high speed blender, add the cooked vegetables, pumpkin puree, coconut milk, salt, pepper, and sage. Blend on high for 1 minute until a thick sauce blends together.
- Pour sauce over noodles, and mix. Top with parmesan cheese (or a plant-based substitute) if desired, a little extra fresh cracked pepper, and enjoy.
Video
Nutrition
Calories: 258kcalCarbohydrates: 46gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 308mgPotassium: 240mgFiber: 3gSugar: 3gVitamin A: 187IUVitamin C: 7mgCalcium: 37mgIron: 2mg
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