This pumpkin tomato sauce is easy to make in under 30 minutes using pantry ingredients. It's also vegan, gluten-free and has no added sugar. Perfect over pasta, zucchini noodles or even on pizza!
♪ Start spreading the news...it's pumpkin season.
I want to be a part of it...pumpkin, pumpkin ♫
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, 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.
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.
You might also enjoy:
Easy Pumpkin Tomato Sauce
- 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 for this recipe)
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.
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