Creamy Pumpkin Marinara
Ingredients
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
1
medium
red bell pepper, chopped
-
½
teaspoon
salt, divided
-
2
cloves
garlic, pressed or minced
-
½
teaspoon
dried oregano
-
¼
teaspoon
dried tarragon
-
¼
teaspoon
ground cinnamon
-
1
can (15 ounces)
diced or crushed tomatoes
-
1
can (15 ounces)
pumpkin purée
-
1 to 2
tablespoons
butter
-
1 to 2
teaspoons
balsamic vinegar
-
to taste
freshly ground black pepper
-
to taste
finely grated Parmesan (optional)
-
to taste
chopped fresh parsley (optional)
Instructions
- 1. Heat olive oil in a large skillet over medium heat and add onion, bell pepper, and ¼ teaspoon of salt. Cook until tender.
- 2. Stir in garlic, oregano, tarragon, and cinnamon, cooking until fragrant.
- 3. Add tomatoes and cook for another minute, then stir in pumpkin purée and simmer for 5 minutes.
- 4. Transfer the mixture to a blender, adding butter and vinegar, and blend until smooth.
- 5. Season with black pepper and additional salt to taste, blending again if necessary.
- 6. Mix the sauce with warm pasta and serve with Parmesan and parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
400mg
Cholesterol
20mg
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