Description
A rich and savory pasta sauce made from fresh pumpkin and harvest vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups pumpkin puree
- 1 cup vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add pumpkin puree, vegetable broth, sage, and thyme.
- Bring to a simmer and cook for 10 minutes.
- Season with salt and pepper.
- Stir in heavy cream or coconut milk and heat through.
- Serve over cooked pasta.
Notes
- You can add roasted vegetables like carrots or bell peppers.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg