Pumpkin Pasta Sauce
Incredibly creamy Pumpkin Pasta Sauce is a savory, cozy, easy-to-make, vegan sauce that's ready in minutes! Made with canned pumpkin puree, sautéed onion, garlic and sage, and tossed with your favorite pasta or gnocchi, it's so good you'll be making it all season long.
Servings: 3 cups of sauce
Ingredients
- 1 tablespoon olive oil
- ½ sweet onion roughly chopped
- 5 cloves garlic roughly chopped
- ½ teaspoon dried sage
- 15 ounce can of pumpkin puree*
- 1 ¼ cup almond milk unflavored (can use other non flavored milk if desired or half and half)
- salt and pepper to taste
Instructions
- Heat the oil in a medium skillet over medium heat. Once hot, add in the onion, garlic, and sage and sauté for 5 minutes.1 tablespoon olive oil, 1/2 sweet onion, 5 cloves garlic, 1/2 teaspoon dried sage
- Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper. Blend until creamy and smooth.15 ounce can of pumpkin puree*, 1 1/4 cup almond milk, salt and pepper to taste
- Add the sauce in the skillet used to sauté the veggies and heat until warmed through.
- Serve with your favorite pasta, over gnocchi, or however else you desire!
Video
Notes
*You can also use freshly roasted chunks of pumpkin similar to in this recipe: https://foodwithfeeling.com/butternut-squash-pasta-sauce/
- Storing leftovers: Transfer the sauce to an airtight container and store in the refrigerator for up to 4-5 days.
- To freeze: You can freeze the sauce in an airtight container for up to 2-3 months. Thaw in the fridge and warm in a saucepan on the stove or in the microwave. You may need to add some almond milk, broth or water to thin the sauce.
Nutrition
Serving: 3cups | Calories: 129kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 148mg | Potassium: 378mg | Fiber: 5g | Sugar: 8g | Vitamin A: 22062IU | Vitamin C: 10mg | Calcium: 182mg | Iron: 2mg
