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!
Pumpkin Pasta Sauce
- Total Time: 50 minutes
- Yield: 4-6 (makes about 5.5 cups sauce) 1x
Ingredients
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
- 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.
- 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.
- While the sauce is simmering, cook the noodles according to the package instructions. Drain and rinse with water, and set aside.
- After the sauce is done simmering, turn off the heat, and stir in the spinach and basil.
- 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
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?
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! 🙂
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!
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). 🙂
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.
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! 😉
How long will this sauce last in the fridge? Can it be frozen?
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.
Hi Cathy! Does this dish freeze ok?
The sauce does, yes. 🙂