Creamy Pumpkin Pasta Sauce
Cozy up this fall with my creamy pumpkin pasta sauce! It's ready to eat in just 30 minutes. It has a tomato and pumpkin base with fresh cream and herbs.
Equipment
- Large nonstick skillet
Ingredients
- 10 ounces dried pasta of choice I used shells
- 1½ tablespoons olive oil
- 1 large carrot peeled and small diced, (about ¾ cup)
- ½ sweet onion diced, (about 1 cup)
- 1 shallot peeled and sliced
- 2 garlic cloves minced
- 1½ cups tomato sauce
- ½ cup water
- ½ teaspoon kosher salt
- 1 teaspoon sugar
- ⅓ cup canned pumpkin puree
- ¼ cup heavy cream
- ¼ cup whole milk
- ½ teaspoon dried basil
- 11 sage leaves
- ½ tablespoon fresh lemon juice
- shaved parmesan
Instructions
- Bring a large pot of water to a boil. Add the pasta and boil according to the package's directions. Once the pasta is done, drain the pasta and toss with olive oil to keep it from sticking.
- While the pasta cooks, heat a large nonstick skillet to medium-high heat. Add the olive oil and diced carrot. Sauté for 3 minutes, then add the diced onion, sliced shallot, and minced garlic. Sauté for a few more minutes.
- Add the tomato sauce, water, kosher salt, and sugar to the skillet. Let the mixture simmer, stirring occasionally, for 5 minutes. Reduce the heat if necessary.
- Carefully transfer the mixture to a blender with the canned pumpkin, heavy cream, milk, dried basil, sage, and lemon juice. Blend until smooth.
- Pour the mixture back into the skillet over medium heat. Stir in the pasta and serve warm with shaved parmesan and black pepper.
Nutrition
Calories: 429kcalCarbohydrates: 68gProtein: 12gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 19mgSodium: 758mgPotassium: 641mgFiber: 5gSugar: 11gVitamin A: 6368IUVitamin C: 12mgCalcium: 85mgIron: 3mg
Tried this recipe?Let us know how it was!