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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.
♪ 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! 😉
After making my Creamy Pumpkin Parmesan Pasta, I decided I wanted to make another pasta dish using pumpkin, but this time with a tomato-based sauce.
The result? A thick and creamy 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 Pumpkin Tomato 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.
You could also pair this sauce with another protein-packed lentil pasta, such as Felicia (made with 100% red lentil flour), Chickapea (which is a combination of organic red lentil flour and organic chickpea flour), Explore Cuisine (not grain-free as it combines organic red lentil flour with organic brown rice flour), or Modern Table (also not grain-free combining red lentil flour with pea protein and white rice).
I also think this sauce would work with spiralized sweet potato noodles or even zucchini noodles. It’s also a great way to add a fall-inspired twist to pizza night!
Learn How to Make it
To make this Easy Pumpkin Tomato 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.
Easy Pumpkin Tomato Sauce [Gluten-Free, Vegan, No Sugar Added]
- 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.
So, what do you think? Let me know in the comments below. 🙂
Want more pumpkin? Try one of these recipes next:
- Creamy Pumpkin Parmesan Pasta [Gluten-Free, Vegetarian]
- Pumpkin Risotto [Gluten-Free with Vegetarian Option]
- Pumpkin Pie Hummus [Gluten-Free, Vegan]
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