Pumpkin Pasta Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
32 mins
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Total Time
1 hr 52 mins
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Servings
6 people
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Calories
448 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pumpkin Pasta Sauce
Description
This Pumpkin Pasta Sauce starts by soaking cashew nuts overnight to soften them, ensuring a creamy texture when blended. Roma tomatoes, garlic, and onions are roasted with olive oil, salt, and black pepper to develop sweetness and a slight char. Combined with pumpkin puree, soaked cashews, non-dairy milk, oregano, salt, and pepper in a blender, the ingredients form a smooth, velvety sauce. The sauce coats pasta beautifully with its rich texture and subtle savory flavor.
The roasted vegetables contribute natural sweetness and depth, enhancing the mild flavor of pumpkin and the richness from cashews. Oregano adds a herbal note that complements the sauce without overpowering it. Adjusting the consistency with additional non-dairy milk is easy if the sauce is too thick, allowing customization to individual preference.
This sauce pairs well with any pasta shape and can be garnished with fresh thyme sprigs for an aromatic lift. It offers a seasonal alternative to traditional tomato or cream sauces and can accommodate various dietary preferences based on the milk used.
If a traditional pumpkin or fall spice flavor is desired, a pinch of pumpkin spice can be added to enrich the sauce’s profile. The method of roasting vegetables ahead of blending ensures concentrated and robust flavors.
Ingredients
FOR THE PUMPKIN SAUCE:
- 1 cup cashew nuts that's been soaked overnight, raw
- 4 Roma tomato
- 3 cloves garlic
- 1 small onion
- 1 cup pumpkin puree
- ½ cup unsweetened unflavored, non-dairy milk
- 1 tsp oregano
- 1 tsp kosher salt
- ¼ tsp black pepper coarse
OTHER AND OPTIONAL INGREDIENTS:
- 1 pound pasta your favorite type
- thyme fresh sprigs, for garnish
Instructions
PREP CASHEWS:
- Soak the cashews in water (make sure they are fully submerged in water) for a minimum of one hour, but overnight is best. The longer you soak them, the creamier the sauce will be.
ROAST VEGGIES:
- Move the oven rack to the middle position and preheat to 400°F.
- Add the tomatoes, onion (cut in half, peeled, and placed flat side down), and garlic (with the peel on) to a baking sheet.
- Drizzle olive oil, salt, and pepper all over the veggies and toss with your hands to ensure the olive oil and seasonings fully coat the veggies.
- Roast the veggies for 30 minutes. Then, set the oven to a low broil and broil for 2 minutes, just long enough to blacken the skin on the outside.
MAKE PUMPKIN SAUCE:
- Add the pumpkin puree, soaked cashews, roasted tomatoes, onion, garlic, non-dairy milk, oregano, salt, and pepper to the blender.
- Blend on high for 1-2 minutes, or until the sauce is nice and creamy.
- Once blended, taste to adjust the seasoning. Adding additional salt if needed.
SERVE:
- Pour over a bed of hot pasta. Toss until fully coated, then sprinkle on fresh leaves of thyme (optional).
Notes
- If the pumpkin sauce is too thick, add more non-dairy milk to reach desired consistency.
- For a traditional fall taste, add a pinch of pumpkin spice to the sauce.
- Soak cashews overnight to achieve the creamiest sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1.5cup | |
| Calories | 448kcal | 22% |
| Carbohydrates | 74g | 25% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 401mg | 17% |
| Potassium | 640mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 6706IU | 134% |
| Vitamin C | 9mg | 10% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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