Pumpkin Pasta Sauce
A creamy and savory pumpkin pasta sauce that's perfect for fall. Easy to make, this versatile sauce pairs well with pasta, pizza, or lasagna.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 4 cloves garlic, grated or finely minced Fresh garlic for best flavor
- 15 oz can pumpkin puree Quality puree recommended for best taste
- 1 tablespoon apple cider vinegar Adds acidity
- 1/2 teaspoon salt Adjust to taste
- 1/2 teaspoon freshly ground black pepper Adjust to taste
- 1 teaspoon dried oregano For flavor
- 1 teaspoon dried basil For flavor
- 1/2 teaspoon ground turmeric (optional) For color and health benefits
- dash red pepper flakes (optional) For heat
- 1 cup whole cow's milk or organic soy milk For creaminess
Garnish
- fresh herbs, parmesan cheese Optional for serving
Instructions
Preparation
- Mince, grate, or crush the garlic and let it sit for about 10 minutes.
Cooking
- In a large pan, warm the olive oil over low heat. Add the garlic and sauté for about 30-60 seconds until fragrant.
- Add the apple cider vinegar and pumpkin puree to the pan, and season with salt, pepper, oregano, basil, optional turmeric, and red pepper flakes. Stir until well combined.
- Pour in the milk and cook over low heat for approximately 5 minutes.
- Adjust the seasoning to your taste.
- If serving with pasta, add the cooked pasta to the sauce and stir well to coat.
- Garnish with fresh herbs and a sprinkle of parmesan cheese before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months. Thaw and reheat gently.