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Pumpkin Pasta Sauce

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Adding pumpkin to pasta sauce did not sound good to me before I tried it, but it’s actually delicious! Its main selling points are that it's a natural sweetener (no need to add sugar), the color is amazing, and it results in a silky-smooth texture, even without added oil!

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Pumpkin Pasta Sauce


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  • Author: Straight Up Food
  • Total Time: 50 minutes
  • Yield: 4-6 (makes about 5.5 cups sauce) 1x
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Ingredients

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For the sauce:

  • 1 medium yellow or white onion, chopped (about 2 cups)
  • 3 cups sliced cremini or white mushrooms (6 to 8 mushrooms)
  • 1½ teaspoons paprika
  • 1 teaspoon granulated/dried garlic
  • 1 teaspoon ground cumin
  • ¼ to ½ teaspoon red pepper flakes (these are spicy)
  • 1½ cups water or salt-free vegetable stock
  • 1 14.5-oz. can salt-free diced tomatoes (with juice)
  • ¾ cup canned “pure pumpkin” purée
  • 1 6-oz. can tomato paste (about ⅔ cup)
  • 4 cups baby spinach leaves
  • 1 cup chopped fresh basil

For the pasta:

  • 1 package gluten-free pasta (16 ounces), spaghetti style or any shape
  • Ground or finely chopped walnuts, cashews, or pine nuts (for optional garnish)

Instructions

  1. Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and mushrooms, and cook while stirring for about 5 minutes, adding a little water as needed to prevent sticking. Toward the end, stir in the paprika, garlic, cumin and red pepper flakes.
  2. Add the water or stock, diced tomatoes, pumpkin, and tomato paste, and stir. Reduce the heat to low, and place the lid slightly askew, and simmer for 25 to 30 minutes, stirring occasionally.
  3. While the sauce is simmering, cook the noodles according to the package instructions. Drain and rinse with water, and set aside.
  4. After the sauce is done simmering, turn off the heat, and stir in the spinach and basil.
  5. To serve, combine the noodles and sauce, or ladling the sauce over each plateful of noodles. Serve as is or topped with finely grated nuts (I like cashews, walnuts or almonds; use a rotary cheese grater to create a parmesan cheese-like topping).

Notes

Pumpkin: Be sure to use canned “pure pumpkin” and not a “pumpkin pie mix.” You can also make home-cooked pumpkin purée; just search online “how to make pumpkin puree.”

Greens: I like spinach in this dish, but you can use any type of greens, just give it a bit longer to cook at the end (Swiss chard will only need a couple minutes but kale or collard greens may need longer).

Pasta: I usually buy brown rice pasta (I like the Tinkyada brand), but any kind and style will work.

If you don’t eat mushrooms: I love mushrooms but know that not everyone does. So, you can leave them out, and just substitute with 3 cups of one or two types of other veggies that you enjoy (like zucchini, eggplant, broccoli, cauliflower, celery).

Garlic: I went with dried garlic in this recipe, but if you want to use fresh, use 1 tablespoon of finely chopped garlic (4 to 5 cloves).

  • Prep Time: 15 mins.
  • Cook Time: 35 mins.

Nutrition

  • Serving Size: ⅙ sauce recipe (almost 1 cup)
  • Calories: 63
  • Sugar: 7g
  • Sodium: 44mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0g

Did you make this recipe?

Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

Above: Sliced mushrooms, chopped onion, and L to R: red pepper flakes, granulated garlic, cumin, and paprika.
Above: These are the three brands of tomato paste, pumpkin, and diced tomatoes that I used; none have added salt.
Above: The baby spinach leaves and chopped fresh basil.
Above: Pumpkin Pasta Sauce over spaghetti noodles, topped with ground cashews (using a rotary cheese grater) and fresh basil.
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Comments

  1. Darcy Nancy

    November 04, 2021 at 9:40 am

    Traditionally the children enjoy regular mac & cheese on the Thanksgiving table. Do you think I could reproduce your pumpkin pasta recipe with elbow macaroni and poured into a casserole dish?

    Reply
    • Cathy

      November 04, 2021 at 8:41 pm

      Hmm, I don't think this would fly as a mac and cheese substitute, especially with kids, but I do think it would taste good! 🙂

      Reply
  2. Karyn

    November 07, 2021 at 9:23 am

    Anytime you post a new recipe, I make it within the next day or two and this was another hit! The pumpkin was a wonderful addition and was just the right amount. Thank you!

    Reply
    • Cathy

      November 08, 2021 at 10:44 am

      Thank you Karyn! And BTW, the amount of pumpkin in this sauce recipe is the amount that remains in the can after using the 1 C for the Pumpkin Muffins. So you don't have to waste any leftover pumpkin if you make them both within a few days of each other (or you could freeze the leftover too). 🙂

      Reply
  3. KM

    November 28, 2021 at 7:15 pm

    I made this sauce but used some Pomi Brand Tomatoes that were a bit too watery; I still enjoyed the sauce. I'm no food chemist but I think the pumpkin cut the acidity of the tomatoes(which is a good thing in my opinion). I may use fresh-cut diced tomatoes next time. Tasted great over the quinoa spaghetti I tried(Andean Dream). I haven't had pasta in a long time but this sauce sounded so good I had to try it.

    This was great Cathy. I'll have to watch the amount of liquid I use next time so it comes out thicker like your recipe photo.

    Reply
    • Cathy

      November 29, 2021 at 8:35 am

      Thanks for the comment. Yes, that can happen with different brands. It's annoying. 🙁 I know that canned tomato paste is drier than jarred, so the jar paste results in a thinner ketchup when I make that, so now I know to use only canned or use less liquid when using jar paste. Glad you liked it! 😉

      Reply
  4. Renee Markovchick

    February 03, 2023 at 9:18 am

    How long will this sauce last in the fridge? Can it be frozen?

    Reply
    • Cathy

      February 04, 2023 at 8:02 pm

      I've not frozen this before, but I think it would do fine. In the fridge, I'd say eat it w/in 3-5 days.

      Reply
  5. Marlene

    September 16, 2024 at 4:50 pm

    Hi Cathy! Does this dish freeze ok?

    Reply
    • Cathy

      September 17, 2024 at 8:56 am

      The sauce does, yes. 🙂

      Reply
  6. Ginkgo

    April 06, 2025 at 4:40 pm

    Thank you for my delicious, healthy dinner! Leaving a review is not working for me, but 5 stars! I added soy milk because I like it extra creamy : )

    Reply

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