Pumpkin Pasta Sauce Recipe

 

Its just about Autumn, a few more days and it will be official!  I think I can feel justified in breaking out the Pumpkin recipes now!  Don't you?  Its the pumpkin time of year.

You might think that this is an odd type of a pasta sauce, but pumpkin is one of those flavors that goes beautifully in sauces like this one and with pasta.  It also makes beautiful savory soups, etc. Its not just for pies, muffins and breads!

 

And the good news is that this recipe uses very simple ingredients. Store cupboard ingredients. There is no need to go out and hunt down a pumpkin, cook and puree it. You can use tinned pureed pumpkin which works very well. 

You could use any pureed winter squash for that matter.  All have a beautiful flavor and consistency that works very well in a sauce such as this one.

If you are worried about using up the remainder of the tinned pumpkin there are plenty of ways to use it up if you don't want to freeze it.   Here are a few:

SPICED PUMPKIN SPREAD

PUMPKIN SPICE SYRUP

IMPOSSIBLE PUMPKIN PIE

PUMPKIN PIE ROLL UPS

MELT IN YOUR MOUTH PUMPKIN MUFFINS

Let the pumpkin fest begin!!

 

WHAT YOU NEED TO MAKE PUMPKIN PASTA SAUCE 

Just a few store-cupboard ingredients.  If you have a well-stocked larder you are never very far from having this delicious sauce to serve with hot pasta.  

• 1 TBS butter
• 1/2 (15-ounce/420g) tin of crushed or diced tomatoes
• 1 cup (8 ounces/227g) tinned pumpkin purée
• 1/2 tablespoon granulated sugar
• 1 tsp apple cider vinegar
• 1/2 tsp fine sea salt
• 1/2 tsp onion powder
• 1/4 tsp dried parsley
• 1/8 tsp dried rosemary
• 1/8 tsp dried sage
• 1/8 tsp garlic powder
• freshly ground black pepper
• 1/8 tsp cayenne pepper
• 3 TBS heavy cream
• Cooked pasta, for serving
• Parmesan cheese for serving

 

I use salted butter. It is the only kind of butter I keep in my kitchen.  I don't really feel that it is all that necessary to keep both salted and unsalted.  It is always very easy to cut back on the salt in any recipe to make up for it.

You can easily freeze the leftover bits of the tinned pumpkin and tomatoes in air tight freezer containers, ready to use in other recipes. That is what I do.

Heavy cream is the same as whipping cream.  

You will want to serve this sauce on a pasta that will cup and hold the sauce.  Anything with a shape similar to what I have used here today will work beautifully.

 

HOW TO MAKE PUMPKIN PASTA SAUCE

You will be surprised at just how easy this is and how quickly it comes together.  Its worth it to have a well stocked larder if sauces like this are the result!

Place the butter into a small bowl and nuke for 15 to 20 seconds in the microwave until melted.

Place the tomatoes and their juices, the pumpkin purée, sugar, apple cider vinegar, salt, onion powder, dried parsley, rosemary, sage, garlic powder, black pepper, and cayenne pepper into a blender and blend together until smooth.

Transfer this mixture to a heavy bottomed saucepan. Cook over medium low heat until heated through and the flavors have begun to meld together. This will take about 10 minutes or so. Stir occasionally.

Taste and adjust seasoning as required. Whisk in the cream and heat through.

 

While your sauce is cooking, cook your pasta according to the package directions until al dente. Drain, reserving a bit of the pasta cooking water.

If your sauce is too thick, you can thin it with a bit of the pasta water.

Ladle the hot sauce over the cooked pasta and sprinkle with some Parmesan cheese if desired.

 

This sauce will keep very well in the refrigerator for up to three days. Store in a tightly covered container.  You can also freeze it for up to six months.

Divide any leftovers into freezer containers, seal tightly, label and freeze.

This sauce is also very delicious when used to make a tasty Vegetarian lasagna. Simply layer it in a baking dish with a filling of ricotta, egg, and parmesan cheese, as well as some grated mozzarella and taleggio cheeses. You can also add a layer of a tasty bechamel to the top and in the middle.  Delicious!

 

I was really pleased with how delicious this simple sauce was.  I had my doubts but I just threw them to the wind and went with the flow, with excellent results.  

Simple ingredients put together in the most delicious way. Don't let the simplicity of this sauce put you off or make you think that its too simple to be delicious. Its fabulous!

 

I love pasta and could eat it and be very happy with it all on it's own, but a delicious sauce makes it all the better. Here are a couple of my favorites!

BUTTER ROASTED TOMATO SAUCE -  This is one of my favorite pasta sauces. It is amazing what you can come up with using so few ingredients. It is rich and delicious and very simple to make.  Its quite fabulous!

BOLOGNESE SAUCE - Again, this is a really good sauce.  It is the result of years of experimentation and trial, honing what was the best part of this sauce and the best part of that, and combining the best parts to make one very delicious Bolognese sauce! Great as is spooned over pasta or used in a pasta bake.

Yield: 4 servings

Author: Marie Rayner

Pumpkin Pasta Sauce Recipe

Cook time: 20 MinTotal time: 20 Min

A rich, thick, creamy and delicious pasta sauce made from ingredients you probably have in your larder right now!

Ingredients

• 1 TBS butter
• 1/2 (15-ounce/420g) tin of crushed or diced tomatoes
• 1 cup (8 ounces/227g) tinned pumpkin purée
• 1/2 tablespoon granulated sugar
• 1 tsp apple cider vinegar
• 1/2 tsp fine sea salt
• 1/2 tsp onion powder
• 1/4 tsp dried parsley
• 1/8 tsp dried rosemary
• 1/8 tsp dried sage
• 1/8 tsp garlic powder
• freshly ground black pepper
• 1/8 tsp cayenne pepper
• 3 TBS heavy cream
• Cooked pasta, for serving
• Parmesan cheese for serving

Instructions

1. Place the butter into a small bowl and nuke for 15 to 20 seconds in the microwave until melted.
2. Place the tomatoes and their juices, the pumpkin purée, sugar, apple cider vinegar, salt, onion powder, dried parsley, rosemary, sage, garlic powder, black pepper, and cayenne pepper into a blender and blend together until smooth.
3. Transfer this mixture to a heavy bottomed saucepan. Cook over medium low heat until heated through and the flavors have begun to meld together. This will take about 10 minutes or so. Stir occasionally.
4. Taste and adjust seasoning as required. Whisk in the cream and heat through.
5. While your sauce is cooking, cook your pasta according to the package directions until al dente. Drain, reserving a bit of the pasta cooking water.
6. If your sauce is too thick, you can thin it with a bit of the pasta water.
7. Ladle the hot sauce over the cooked pasta and sprinkle with some Parmesan cheese if desired.

Notes

The sauce may be kept in the refrigerator in an airtight container for up to three days.

This sauce may also be frozen successfully, in an airtight container for up to six months.

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