A pumpkin pasta sauce that is rich, creamy, comforting and sure to hit the spot. It’s a great seasonal alternative to traditional marinara sauce, and adds a ton of extra vitamins, nutrients and fiber.
1 15 oz can pure pumpkin puree or 2 cups cooked pumpkin puree
2 roma tomatoes, diced
1/2 onion, diced
4 garlic cloves, minced
1 tbsp organic butter
1 tbsp oregano
1 tsp dried basil
1 tsp dried sage
1 tsp dried parsley
1 tsp crushed red pepper flakes
1/3 cup grated organic parmesan cheese
1/3 cup full fat coconut milk
Sea salt and pepper to taste
Melt butter in a medium sized saucepan over medium high heat. Add in tomatoes, onions and garlic. Cook, stirring regularly, until tomatoes are mostly rendered down, about 10-12 minutes.
Turn heat to low and stir in pumpkin, milk, parmesan, oregano, basil, sage, parsley, red pepper flakes and sea salt & pepper. Cover and cook over low, stirring occasionally, for about 15 minutes.
Serve over warm zucchini noodles, spaghetti squash or brown rice noodles. Garnish with fresh basil.