Pumpkin Pasta Sauce
Ingredients
The sauce
-
1
cup
pumpkin puree
-
1
tablespoon
maple syrup
-
½
cup
canned coconut milk (optional)
-
1
teaspoon
fresh minced sage
-
2
cloves
garlic
-
1
medium
yellow onion
-
1
can (14.5 oz)
diced tomatoes (no salt added)
-
to taste
salt
-
to taste
black pepper
The pasta
-
16
ounces
spaghetti noodles (or pasta of choice)
-
1
tablespoon
extra virgin olive oil
Instructions
- 1. Bring a pot of salted water to a boil and cook the pasta according to package directions.
- 2. In a skillet, heat olive oil over medium-high heat and sauté the chopped onion until softened.
- 3. Add minced garlic and sage to the skillet and cook until fragrant.
- 4. In a blender, combine diced tomatoes, pumpkin puree, salt, pepper, maple syrup, and the sautéed onion and garlic. Blend until smooth.
- 5. Return the blended sauce to the skillet and heat until simmering.
- 6. Drain the cooked pasta and toss it with the pumpkin sauce, adjusting seasoning as needed.
- 7. Serve warm, optionally garnished with extra sage or Parmesan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
98
Total fat
7g
Total carbohydrates
9g
Total protein
1g
Sodium
6mg
Cholesterol
0mg
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