Easy Pumpkin Tomato Sauce
This pumpkin tomato sauce is easy to make in under 30 minutes using pantry ingredients. It's also vegan-friendly, gluten-free and has no added sugar. Perfect over pasta, zucchini noodles or even on pizza!
Jump to Recipe
♪ Start spreading the news...it's pumpkin season.
I want to be a part of it...pumpkin, pumpkin ♫
Corny?
Maybe. Probably. Yes!
But in my defense, I'm going pumpkin crazy over here! 😉
I don't know about you, but what I love most about fall is that it's perfectly acceptable to add pumpkin to everything, including song lyrics!
Um, I mean...tomato sauce! 🙂
For this recipe, I decided I wanted to make a savory pumpkin pasta dish, but with a tomato-based sauce rather than a creamy one.
The result? A thick and flavorful sauce that has just enough pumpkin without overpowering the tomato-y flavor.
It also happens to be vegan-friendly, gluten-free, grain-free and contains no added sugar.
How to make pumpkin tomato pasta sauce - step by step
Start by heating olive oil over medium heat.
Add shallot and cook until shallot becomes translucent, stirring occasionally (approximately 2-3 minutes).
Next add crushed tomatoes, pumpkin puree, parsley, oregano, nutmeg and salt.
Stir to combine.
Cover and cook on medium for 20 minutes.
Turn off the heat and let stand for 2-3 minutes before removing the cover, as the sauce will splatter as it cooks since it is very thick.
Stir well before serving.
What pairs well with this sauce?
This sauce pairs perfectly with your favorite gluten-free pasta. Here I used a 12-ounce box of Jovial's brown rice fusilli and mixed the sauce right in with it.
I also really love this sauce paired with lentil pasta or zucchini noodles.
And, it's super tasty with a side of our vegan and gluten-free garlic bread.
Top it off with some grated Parmesan, vegan grated Parmesan, our our homemade vegan pumpkin seed Parmesan.
This sauce is also great for adding a fall-inspired twist to pizza night. 🙂
How to store leftovers
Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Can the sauce be frozen?
Yes, this sauce can be frozen for up to 6 months. Be sure to store it in an airtight container and fully thaw it in the refrigerator before reheating.
Reheating the sauce
The sauce is best reheated on the stovetop in a covered pot over medium heat, stirring occasionally.
Related Recipes
- Vegan Vodka Sauce
- Vegan Bolognese
- Vegan Baked Ziti
- Lentil Pasta with with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce
- Vegan Pumpkin Mac and Cheese
- Vegan Pumpkin Risotto
Easy Pumpkin Tomato Sauce
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 tablespoon diced shallot
- 28 oz canned crushed tomatoes
- 1 cup pumpkin puree
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon nutmeg
- ¼ teaspoon fine sea salt plus more to taste, if desired
Instructions
- Start by heating olive oil over medium heat in a 3- or 4-quart saucepan.
- Add diced shallot and cook for approximately 2-3 minutes, stirring occasionally, until shallot becomes translucent.
- Add crushed tomatoes, pumpkin puree, parsley, oregano, nutmeg and kosher salt. Stir to combine.
- Cover and cook on medium for 20 minutes.
- Turn off the heat and let stand for 2-3 minutes before removing the cover as the sauce will splatter as it cooks due to the thickness. Add more salt to taste, if desired. Stir well before serving.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
Nutrition
This post originally appeared on Watch Learn Eat on October 30, 2018. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.
After making your fantastic Pumpkin Parmesan recipe, I decided to try this Easy Pumpkin Tomato Sauce. I only had a 1/2 Cup of frozen pumpkin (from a can) in the freezer which I defrosted and used to do a half of your sauce recipe and I also used a 14.5 oz can of Petite Diced Tomatoes and 1 TBLS Onion Powder heated in 1TBLS Extra Virgin Light Olive Oil instead of shallots or onions but didn't really did not do half of the seasonings. I topped it off with your Pumpkin Parmesan and a little bit homemade Vegan Cream Cheese and it was so delicious! Mention the changes made in case it helps someone else who might not have all of the ingredients. Mine was chunkier or not that smooth and I added a little water to it as it was simmering down but still came out delicious. Love the flavor. Although I bet it tastes amazing with the Shallots. Blessings.
Amazing! Thanks for your feedback in using different quantities. Glad it hear it worked out well.
MMMMM I would love me a pot of this pasta goodness! I love that you added some pumpkin to this tomato sauce! A great way to add more fiber.
Thanks Christie! 🙂
Adding this to my list of must make recipes. It would be perfect for any night of the week.
Thank you Jacque! Enjoy! 🙂
I don't use pumpkin so much in savory dishes but this combination seems really well balanced and delicious! I will be trying for sure!
Thanks so much, Holly! Hope you enjoy it!
Such a great idea adding the pumpkin to the tomato sauce. Must give that a try!
Thanks Vanessa! Hope you enjoy! 🙂
Drooling. This sauce looks so delicious. Can't wait to try your recipe.
Thanks Sri! Hope you enjoy it!
I love this sauce! I would have never thought to put pumpkin and tomato together, but I bet it tastes delicious!
Yes, it works so well together! Thank you Anne! 🙂
This pumpkin tomato sauce sounds absolutely delicious on top of the red lentil pasta. I think pumpkin always makes the creamiest addition to sauce and provides a fantastic flavor balance with the acidity of the tomatoes.
Thank you Jenni! Yay for pumpkin power! 🙂
Yes, please! Why does everything have to have sugar in it! This pumpkin tomato sauce looks like it's be great with my favorite gluten-free noodles!!
Agreed Anna! There's definitely no need for the sugar in this sauce. Thanks so much!
I actually really enjoy this brand of red lentil noodles and will try them with your pumpkin tomato sauce next time! The perfect fall recipe - with plenty of parm on top per favore!
Thanks Kiki! Definitely need that parm on top! 🙂 Hope you enjoy the sauce!
Such a great idea to add pumpkin to tomato sauce! I've been adding pumpkin to most of my bakes and salads this year, but would never think of adding some to the tomato sauce! Saving this one for sure to try very soon!
Thank you Anna! I hope you enjoy it! 🙂
I remember that last pasta post using pumpkin, and I remember being super intrigued by that one. Well, you did it again! I love pasta sauce, and the addition of pumpkin here sounds really cool. In my head, it would be a little bit like vodka sauce since it's sweeter? This one is perfect for these busy weeknights! Thanks for sharing this fun one, Sherri!
Thanks David! Funny you brought up vodka sauce...I thought about adding vodka to it since it kind of reminded me of it too. 🙂 Yay for pumpkin!
The sauce has such a thick and hearty texture to it! So perfect for the fall!!!
Thanks Kelly! 🙂
What a great idea to add pumpkin to the sauce. This is extra thick and creamy and all around amazing!
Thank you Carrie! 🙂
I like the combination of the tomato and pumpkin in this sauce. Looks so thick and creamy.
Thanks so much, Dawn! 🙂
I never would have thought to create a pumpkin tomato sauce but this sounds delicious and perfect for fall. Love discovering new recipes 🙂
Thanks so much, Ali! 🙂
What a great way to use up leftover pumpkin! I love this, such a great twist on a classic dish.
Yes, we have lots of pumpkin over here! Thanks Cliona!
I bet the addition of the pumpkin really amps up the richness factor. That plate of pasta looks so tempting. I wish I had some for lunch right now!
Thanks Lisa! Wish I could send you some 🙂
Sounds like a tasty twist on your classic tomato sauce.
Yes, thanks so much, Caroline!
Love the idea of adding pumpkin puree to tomato sauce for pasta. Never tried that but need to!
Thanks Jacqueline! It adds a nice flavor to it. 🙂