Name: Pumpkin Harvest Pasta Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3-4 servings
Cuisine: american
Ingredients: 1 lb package of pasta of your choice; 1/3 cup pasta water; 2 tbsp. olive oil; 2 tbsp. butter (sub for more olive oil for a vegan version); 3 gloves of garlic, minced; 1 shallot, minced; 1 tbsp. fresh sage, chopped; 1 cup butternut squash, cubed; 1 cup low-sodium vegetable broth; 2/3 cup pumpkin puree; 1 tsp. tomato paste; 1/2 of a 15 oz. can of fire roasted tomatoes; 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. red pepper flakes; 1/4 tsp. allspice; 1/8 tsp. pumpkin pie spice or cinnamon; 1/3 cup oat milk; 1/3 cup grated parmesan cheese + extra for sprinkling on top; 2 cups fresh spinach

Description

Pumpkin harvest pasta sauce is a delicious creamy pasta sauce made with pumpkin puree, butternut squash, fire-roasted tomatoes and fresh spices! Perfect on top of any kind of pasta, it’s all the flavors of fall wrapped into a one delicious sauce!

Scale

Ingredients

1 lb package of pasta of your choice
1/3 cup pasta water
2 tbsp. olive oil
2 tbsp. butter (sub for more olive oil for a vegan version)
3 gloves of garlic, minced
1 shallot, minced
1 tbsp. fresh sage, chopped
1 cup butternut squash, cubed
1 cup low-sodium vegetable broth
2/3 cup pumpkin puree
1 tsp. tomato paste
1/2 of a 15 oz. can of fire roasted tomatoes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
1/4 tsp. allspice
1/8 tsp. pumpkin pie spice or cinnamon
1/3 cup oat milk
1/3 cup grated parmesan cheese + extra for sprinkling on top
2 cups fresh spinach

Instructions

Cook pasta according to package directions. When draining reserve 1/3 cup of the water to use later in this recipe.
Mince the garlic, and shallot. Add olive oil, butter (if using) and garlic and shallot to a sauté pan. Stir and saute until fragrant. Add the fresh sage and butternut squash. If using frozen butternut squash sauté until it is no longer frozen.
Next, add the vegetable broth, pumpkin puree, tomato paste and fire roasted tomatoes. Stir and turn the heat down to low to let simmer.
Add salt, pepper, red pepper flakes, allspice and pumpkin spice. Stir together, cover and let simmer for 5-6 minutes. Add pasta water and let simmer for an additional 5 minutes.
Remove from heat and carefully transfer the sauce into a blender. Add oat milk and parmesan cheese.
Blend on high until you see that the sauce is well combined and not chunky.
Pour sauce back into your pan, add pasta and fold in spinach over low heat.
Remove from heat, portion and serve. I like it with extra grated parmesan cheese on top and fresh spinach!

Notes

This sauce can definitely be frozen for future use.

Keywords: pumpkin harvest pasta sauce; pumpkin pasta sauce; vegan pumpkin pasta sauce