Harvest Pasta Sauce {Trader Joe’s Copycat}
User Reviews
4.6
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Servings
8 Servings
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Course
Main Course
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Cuisine
American
Harvest Pasta Sauce {Trader Joe’s Copycat}
Description
This sauce starts by sautéing onion, garlic, and diced carrots in butter to build a flavor base. Crushed tomatoes are combined with pumpkin puree, diced butternut squash, chicken broth, sugar, and seasonings including parsley, Italian seasoning, black pepper, and cayenne, then cooked under pressure for 20 minutes to soften the vegetables and meld flavors.
After cooking, the sauce is blended until smooth and enriched with half and half for creaminess. The result is a velvety sauce with a balance of sweetness from pumpkin and butternut squash, acidity from tomatoes, and savory warmth from spices. The sauce pairs well with pasta, offering a hearty, comforting dish that showcases autumn produce.
Options exist for preparing the sauce in a slow cooker or stovetop, with adjustments to liquid to maintain consistency. Make sure the butternut squash pieces are cut small for even cooking. Leftovers freeze well, providing a convenient make-ahead option for future meals.
Ingredients
- 1 tablespoon butter
- ½ cup onion chopped
- 3 cloves garlic minced
- 1 cup carrot about 4 medium, chopped
- 1 (28-ounce) (28-ounce) can crushed tomatoes
- 1 (15-ounce) (15-ounce) can pumpkin NOT pumpkin pie filling, puree
- 2 to 3 to 3 cups butternut squash about 340 grams, diced
- ½ cup chicken broth or stock
- 1 tablespoon granulated sugar or brown sugar
- 1 teaspoon salt
- 1 teaspoon parsley dried
- ½ teaspoon Italian seasoning I used a Tuscan blend from Penzey's
- ¼ teaspoon black pepper
- Pinch cayenne pepper
- ½ cup half and half or try milk, or cream
- pasta hot cooked, for serving
- Parmesan Cheese for serving
Instructions
- Pressure cooker: Heat the butter using the saute function (in the InstantPot) or by heating the pressure cooker over medium heat on the stove (for stovetop pressure cookers). Add the onion, garlic and carrots, and saute for 2-3 minutes, until onions are translucent.
- Add the tomatoes, pumpkin, squash, chicken broth, sugar, salt, parsley, pepper, Italian seasoning, and cayenne. Stir to combine. Close the pressure cooker and bring to high pressure. Cook for 20 minutes. Let the pressure cooker naturally release for 10 minutes, then release the rest of the pressure.
- Use an immersion blender (or transfer the mixture in batches to a blender - taking care as hot liquids expand while blending) to blend until smooth. Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed. Serve over hot, cooked pasta and garnish with Parmesan cheese.
- For the slow cooker: Combine all the ingredients, except the half and half or cream, in a slow cooker and cook on low for 4-6 hours until the squash is tender and flavors have combined well. Use an immersion blender (or transfer the mixture in batches to a blender - taking care as hot liquids expand while blending) to blend until smooth. Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed. Serve over hot, cooked pasta and garnish with Parmesan cheese.
- For the stovetop: Heat the butter in a 4- or 5-quart pot (or similar size) over medium heat. Add the onion, garlic and carrots, and saute for 2-3 minutes, until onions are translucent.
- Add the tomatoes, pumpkin, squash, chicken broth, sugar, salt, parsley, pepper, Italian seasoning, and cayenne. Stir to combine. Bring the mixture to a gentle simmer and cook, covered, for 50-60 minutes until the squash is tender, stirring every once in a while to make sure the sauce doesn't stick (reduce the heat as needed). If it looks like it's reducing while cooking, add another 1/2 cup of broth or so.
- Use an immersion blender (or transfer the mixture in batches to a blender - taking care as hot liquids expand while blending) to blend until smooth. Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed. Serve over hot, cooked pasta and garnish with Parmesan cheese.
Notes
- Cut butternut squash into 1/2-inch pieces to ensure even, timely cooking.
- This sauce can be prepared in a pressure cooker, slow cooker, or on the stovetop; watch the stovetop version to avoid excessive reduction.
- Leftovers freeze well and can be reheated gently for future servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 117kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 510mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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