Enjoy the flavors of the season at any meal with Pumpkin Pasta Sauce. This recipe is budget-friendly, ready in under 45 minutes, and great for entertaining.
Hot pasta & shredded parmesan cheese to serveoptional
Instructions
Sauté the diced onion and carrots in the olive oil and butter over medium heat for 5-6 minutes, stirring frequently, or until the onions are translucent.
Add the garlic, dried rosemary and sage and sauté for 2 minutes, stirring frequently, or until the garlic is just golden.
Stir the pumpkin puree, tomato sauce, salt, and chicken broth into the vegetable mixture until combined. Bring to a simmer. Reduce the temperature to low or medium-low heat and simmer for 20 minutes, stirring every few minutes, or until thickened and the carrots are cooked through.
Turn off the heat. Stir in the half & half until combined. Blend the sauce with an immersion blender (or use a standard blender; see notes below) until smooth.
Season the sauce with extra salt to taste. Serve hot over hot pasta and garnish with parmesan cheese to serve.
Notes
Leftover sauce stores covered in the refrigerator for 4-5 days. It can also be frozen in a freezer-safe container for up to 3 months.
To make this recipe with a standard blender: carefully pour the sauce into a blender (pour in batches if the blender can't comfortably accommodate it all) and blend with the blender lid's vent hole open.