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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 ♫
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, 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.
In the photos, I topped off my pasta and sauce with grated vegan Parmesan cheese from Thrive Market, but our homemade pumpkin seed Parmesan complements it well too.
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
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp diced shallot
- 28 oz canned crushed tomatoes
- 1 cup pumpkin puree
- 1 tsp dried parsley
- ½ tsp dried oregano
- ¼ tsp nutmeg
- ¼ tsp 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 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.
Anna Hettick
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!!
Sherri Hall
Agreed Anna! There's definitely no need for the sugar in this sauce. Thanks so much!
Kiki Johnson
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!
Sherri Hall
Thanks Kiki! Definitely need that parm on top! 🙂 Hope you enjoy the sauce!
Anna
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!
Sherri Hall
Thank you Anna! I hope you enjoy it! 🙂
David @ Spiced
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!
Sherri Hall
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!
Kelly Anthony
The sauce has such a thick and hearty texture to it! So perfect for the fall!!!
Sherri Hall
Thanks Kelly! 🙂
Carrie Ditton
What a great idea to add pumpkin to the sauce. This is extra thick and creamy and all around amazing!
Sherri Hall
Thank you Carrie! 🙂
Dawn @ Words Of Deliciousness
I like the combination of the tomato and pumpkin in this sauce. Looks so thick and creamy.
Sherri Hall
Thanks so much, Dawn! 🙂
ali randall
I never would have thought to create a pumpkin tomato sauce but this sounds delicious and perfect for fall. Love discovering new recipes 🙂
Sherri Hall
Thanks so much, Ali! 🙂
Cliona Keane
What a great way to use up leftover pumpkin! I love this, such a great twist on a classic dish.
Sherri Hall
Yes, we have lots of pumpkin over here! Thanks Cliona!
Lisa Bynum
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!
Sherri Hall
Thanks Lisa! Wish I could send you some 🙂
Caroline
Sounds like a tasty twist on your classic tomato sauce.
Sherri Hall
Yes, thanks so much, Caroline!
Jacqueline Debono
Love the idea of adding pumpkin puree to tomato sauce for pasta. Never tried that but need to!
Sherri Hall
Thanks Jacqueline! It adds a nice flavor to it. 🙂