Pumpkin Pasta Sauce
This rich and creamy Pumpkin Pasta Sauce is the ultimate cozy fall dinner. Made with real veggies like carrots, onions, and pumpkin, plus parmesan, herbs, and optional vodka for a flavor-packed twist. It comes together easily in under 40 minutes and works with pasta, chicken, meatballs, and more.
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 cup diced white or yellow onion
- 1 cup diced carrots
- 3 cloves garlic minced
- 1 teaspoon dried rosemary
- ¾ teaspoon dried rubbed sage
- 1 15-oz can pumpkin puree
- 1 15-oz can tomato sauce tomato puree
- 1 teaspoon salt plus additional to season to taste
- 2 cups low-sodium chicken broth or vegetable broth
- ¼ cup vodka optional
- ¾ cup half & half
- 1 tablespoon balsamic vinegar
- ⅓ cup grated parmesan cheese plus more to serve
- hot pasta to serve
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 1 minute, stirring frequently, or until the garlic is golden and fragrant.
- Stir in the pumpkin puree, tomato sauce, salt, chicken broth, and vodka (if using) until combined. Bring to a simmer. Reduce the temperature to medium-low heat and cook for 20 minutes, stirring every few minutes, or until thickened and the carrots are fork-tender.
- Reduce the heat to low. Stir in the half & half, balsamic vinegar, and grated parmesan cheese until combined. Blend the sauce with an immersion blender or carefully transfer to a stand blender, vent and cover the lid, and blend until smooth.
- Season the sauce with extra salt to taste. Serve hot, tossed with pasta and garnished with parmesan cheese.
Notes
Storage Directions
- Storing: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Cool completely and transfer to a freezer-safe container. Freeze for up to 3 months.
- Reheating: Warm gently on the stove over low heat or in the microwave on 50% power, stirring occasionally.
- Use tomato sauce, not marinara: Marinara sauces often contain added herbs and sugar that can throw off the balance of this savory pumpkin-forward sauce.
- Add vodka if you want a pumpkin vodka sauce: Vodka adds subtle depth and helps marry the acidity of the tomato with the richness of the dairy. It’s optional, but a fun twist!
- Stir regularly as it simmers: The sauce thickens as it cooks, so stirring every few minutes helps prevent sticking and burning on the bottom of the pan.
- Dice veggies evenly: Evenly sized carrots and onions will cook at the same rate, softening perfectly during the simmering time and blending into a silky texture.
- Season to taste at the end: The salt brings out the flavor of the pumpkin, herbs, and parmesan. Always give it a final taste before serving and adjust as needed.
Nutrition
Serving: 1/8 Sauce Recipe (without pasta or parmesan cheese)Calories: 118kcalCarbohydrates: 14gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 12mgSodium: 584mgFiber: 3gSugar: 7g
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