Pumpkin Pasta Sauce
User Reviews
5.0
123 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
6
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Calories
98 kcal
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Course
Main Course
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Cuisine
American
Pumpkin Pasta Sauce
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Pumpkin Pasta Sauce is a delicious Fall-inspired sauce that you can whip up in just 20 minutes. Serve it over your favorite noodles or as a dip for a crispy grilled cheese sandwich!
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Ingredients
- 16 ounces spaghetti noodles (or pasta of choice)
- 1 tablespoon extra virgin olive oil
- 1 yellow onion , chopped
- 2 garlic cloves , minced
- 1 teaspoon fresh minced sage , plus extra for garnish
- 1 (14.5 oz.) can diced tomatoes (no salt added)
- 1 cup pumpkin puree
- salt & pepper , to taste
- 1 tablespoon maple syrup
- ½ cup canned coconut milk (optional)
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Instructions
- Bring a pot of salted water to a boil and cook the noodles according to the directions on the package. While the noodles are cooking, prepare the sauce by adding the olive oil to a separate skillet over medium-high heat. Cook the onion until softened, stirring often, about 8 minutes.
- Add in the garlic and sage, and cook until fragrant, about 1 to 2 more minutes.
- In a blender, combine the tomatoes, pumpkin, 1 teaspoon of salt, a 1/4 teaspoon black pepper, maple syrup, and the cooked onions, garlic, and sage. Blend until very smooth. For an extra-creamy sauce, add in the coconut milk, too. (Highly recommend!)
- When the pasta is done cooking, drain the noodles. Pour the blended sauce back into the large skillet, and heat it up, so it's ready to serve. Toss with the noodles, and season with additional salt and pepper, to taste. I usually have to add at least a 1/2 teaspoon more salt, but that will vary based on how much salt the pasta absorbs while cooking. You can also adjust the flavor by adding a touch of lemon juice for more tartness, or another teaspoon of maple syrup for more sweetness.
- Serve warm, with any extra pasta toppings you love. This recipe is vegan as written, but you can top it with a little Parmesan cheese if you don't need a dairy-free recipe. Leftover sauce can be stored in an airtight container in the fridge for up to 5 days, or you can freeze it for up to 3 months.
Equipments used:
Notes
- Nutrition information is for roughly 3/4 cup of sauce, not including the pasta. This information is just an estimate and not a guarantee.
- If you don't want to use coconut milk, you can leave it out for more of a marinara sauce texture, or use another milk that you like instead.
- I purposefully only used 1 cup of pumpkin puree in this recipe, because I wanted to use the rest of the can for a different recipe. If you want to use an entire can of pumpkin puree in this recipe, you can! And if you have a little less pumpkin to use up, it will work here, too. This recipe is very flexible, so adjust as needed.
Nutrition Information
Show Details
Calories
98kcal
(5%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
6mg
(0%)
Potassium
175mg
(5%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
6356IU
(127%)
Vitamin C
4mg
(4%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 6mg | 0% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 6356IU | 127% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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