A 20-minute Tuscan Pumpkin Herb Sauce that pairs perfectly with noodles of your choice. This sauce is quick and easy and perfect for fall!
'Tis the season…for pumpkin recipes! I've seen pumpkin used in every sweet way possible. While many people are enjoying a variety of pumpkin desserts, I think the internet needs a little convincing on using it in savory dishes like this Tuscan Pumpkin Herb Sauce.
This marinara is creamy, flavorful and very addicting! Most marinara sauces you find in the stores are loaded with preservatives and words you can't even pronounce, so I thought I'd try to make a delicious creamy pumpkin pasta sauce on my own for a fall dinner.
What ingredients are in the Tuscan Pumpkin Herb Sauce?
- Tomato Puree
- Pumpkin Puree
- Cinnamon
- Maple Syrup
- Coconut Milk
- Garlic
- Onion
- Coconut Milk
- Water
- Salt and Pepper
So, probably like you, I was a little skeptical at first. I've had pumpkin rolled inside of a lasagna with sautéed spinach and ricotta, like this Pumpkin and Spinach Lasagna Roll recipe, but I've never had a pasta sauce made with pumpkin. I'm so glad I tried this out because it's not only different, but delicious.
This recipe is a fun Fall-inspired dish, with a hint of cinnamon and sage, and everyone in the house agreed this dish wasn't overwhelming with pumpkin flavor. It's super quick and easy and on the table in 20 minutes.
How do you make the sauce?
- You'll need about 1 pound of pasta for this sauce, cooked according to the directions on the box.
- Pour olive oil into a large pot over medium heat, and sauté the onion until tender
Add in the garlic and sauté until fragrant, about 1 minute. - Add in the tomato, pumpkin, water, salt, cinnamon, and maple syrup and bring the soup to a boil.Once boiling, lower the heat and stir in the coconut milk and minced sage and let everything simmer on low for about 10 minutes. Adjust any seasoning to taste.
- Combine the pasta and sauce - and a hearty and comforting dinner is ready to be served!
Looking for more Fall pasta dishes?
Butternut Squash and Cauliflower Gnocchi
Tuscan Pumpkin Herb Sauce
Ingredients
- 16 ounces bow tie pasta or your favorite pasta
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion chopped
- 1 clove garlic minced
- 1 cup tomato puree
- 1 cup pumpkin puree
- 1/4 cup water
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 4 teaspoons maple syrup
- 1/2 cup coconut milk
- 1 teaspoon sage freshly minced, extra for garnish
Instructions
- Boil about 1 pound of your favorite pasta according to the directions on the box
- Pour olive oil into a large pot over medium heat, and sauté the onion until tender
- Add in the garlic and sauté until fragrant, about 1 minute.
- Add in the tomato, pumpkin, water, salt, cinnamon, and maple syrup and bring the soup to a boil.
- Once boiling, lower the heat and stir in the coconut milk and minced sage and let everything simmer on low for about 10 minutes.
- Adjust any seasoning to taste and serve warm over your favorite pasta.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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