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This Easy Pumpkin Tomato Sauce is ready in under 30 minutes and is a great way to enjoy a meatless meal any day of the week. This pumpkin pasta sauce is vegan, gluten-free and has no added sugar. Perfect over pasta, spiralized veggie noodles or even pizza!
♪ Start spreading the news…it’s pumpkin season.
I want to be a part of it…pumpkin, pumpkin ♫
As you can probably tell, 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! 🙂
We’ve seriously gone pumpkin crazy over here in the Hall house, cooking and baking with canned pumpkin puree like it’s the best thing since sliced bread! Um, well…it kinda is! 😉
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 without adding any dairy 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.
What kind of pasta pairs well with this pumpkin tomato sauce?
I decided to pair this sauce with a red lentil penne by Barilla.
This pasta is both gluten-free and grain-free (made with one ingredient – red lentil flour) and boasts 13 grams of protein per 2-ounce serving.
The sweet and nutty flavor of the lentil pasta perfectly complements this hearty sauce.
Of course, you can use any pasta type and shape of your choosing.
This sauce is also great for spaghetti or even spiralized sweet potato or zucchini noodles.
It’s also a tasty way to add a fall-inspired twist to pizza night!
How to make pumpkin pasta sauce
Start by heating olive oil over medium heat. Add diced shallot and cook for approximately 2 minutes, stirring occasionally, until shallot becomes translucent.
Next add crushed tomatoes, pumpkin puree, parsley, oregano, nutmeg and kosher salt.
Stir to combine.
Cover and cook on medium to medium-low for 20 minutes. Turn off the heat and let stand for 1-2 minutes before removing the cover, as the sauce will splatter as it cooks due to the thickness.
Stir well before serving. Garnish as desired with your favorite toppings such as fresh herbs, crushed red pepper, vegan Parmesan cheese or non-vegan grated cheese if you’re not vegan.
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 crushed tomatoes
- 1 cup pumpkin puree
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/4 tsp nutmeg
- Kosher salt to taste
Instructions
- Start by heating olive oil over medium heat in a 3- or 4-quart saucepan.
- Add diced shallot and cook for approximately 2 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 to medium-low for 20 minutes.
- Turn off the heat and let stand for 1-2 minutes before removing the cover as the sauce will splatter as it cooks due to the thickness. Stir well before serving. Serve and garnish as desired.
Notes
Nutrition
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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. 🙂