Creamy Pumpkin Pasta Sauce That's Perfect for Cozy Nights

This creamy Pumpkin Pasta Sauce is a quick, plant-based, gluten-free recipe perfect for cozy nights, ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Extra Virgin Olive Oil Substitute with avocado oil for a different taste.
1 medium Yellow or Sweet Onion Shallots can be used for a milder taste.
1 cup Pumpkin Puree Butternut squash puree is a good alternative.
1 teaspoon Dried Thyme Use fresh thyme for a brighter flavor.
2 cloves Minced Garlic Substitute with garlic powder if needed.
1 cup Unsalted or Low Sodium Vegetable Broth Chicken broth can be used for non-vegetarian options.
Salt and Pepper Adjust according to the saltiness of the broth.

Equipment

Skillet
blender

Method

Step-by-Step Instructions

In a medium-sized skillet, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering.
Add 1 diced yellow or sweet onion and sauté for about 9-10 minutes, until lightly golden brown.
Stir in 2 minced garlic cloves and 1 teaspoon of dried thyme, and cook for an additional 1-2 minutes.
Transfer the mixture to a blender along with 1 cup of pumpkin puree and 1 cup of vegetable broth, blending until smooth.
Return the blended sauce to the skillet, season with salt and pepper, and simmer for a couple of minutes.
Pour the sauce over your choice of cooked pasta or spiralized veggies, serving warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 180mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 5000IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

This Pumpkin Pasta Sauce can be frozen in portions for quick meals. You can also enhance it with sautéed vegetables.

Tried this recipe?

Let us know how it was!