Description
This creamy pumpkin marinara is a delightful fall-inspired sauce that combines the comforting flavors of pumpkin with classic Italian spices and tomatoes. Perfect for adding a rich, velvety twist to your pasta dishes, this sauce is both hearty and vegetable-packed, making it a lighter alternative to traditional creamy sauces.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, pressed or minced
Seasonings
- ½ teaspoon salt, divided
- ½ teaspoon dried oregano
- ¼ teaspoon dried tarragon
- ¼ teaspoon ground cinnamon
- Freshly ground black pepper
Tomato and Pumpkin Base
- 1 can (15 ounces) diced or crushed tomatoes
- 1 can (15 ounces) pumpkin purée
Finishing Ingredients
- 1 to 2 tablespoons butter
- 1 to 2 teaspoons balsamic vinegar
- Finely grated Parmesan, for garnish (optional)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Heat the oil and sauté vegetables: Warm the extra-virgin olive oil in a large skillet over medium heat until shimmering. Add the chopped onion, red bell pepper, and ¼ teaspoon salt. Cook, stirring often, until the onions and peppers are very tender, about 6 to 8 minutes.
- Add spices and tomatoes: Stir in the garlic, dried oregano, dried tarragon, and ground cinnamon, cooking until fragrant, about 1 minute. Add the diced or crushed tomatoes and cook for an additional 1 minute, stirring constantly.
- Incorporate pumpkin and simmer: Stir in the pumpkin purée and combine well. Let the mixture simmer gently for 5 minutes, allowing flavors to meld, then remove the skillet from the heat.
- Blend the sauce: Carefully transfer the cooked mixture into a blender. Add 1 tablespoon of butter and 1 teaspoon of balsamic vinegar. Blend until the sauce is very smooth and creamy.
- Season and adjust consistency: Season the sauce generously with freshly ground black pepper and add an additional ¼ teaspoon salt to taste. For extra richness, add another tablespoon of butter; for more tang, add another teaspoon of balsamic vinegar. Blend again to combine everything thoroughly.
- Serve: Stir the creamy pumpkin marinara into warm pasta. Garnish with freshly grated Parmesan cheese and chopped fresh parsley, if desired. Serve immediately.
Notes
- This pumpkin marinara sauce captures the essence of fall with warm spices and vegetable goodness, making it comforting yet light.
- The recipe yields about 4 cups of sauce, enough to generously coat 12 ounces (approximately 4 servings) of pasta.
- The sauce pairs beautifully with any type of pasta you prefer and can also be used as a flavorful base for other dishes.
- Adjust the amount of butter and balsamic vinegar to taste for personalized richness and tanginess.
Nutrition
- Serving Size: 1 cup (enough for 3 to 4 ounces of pasta; pasta and garnishes not included)
- Calories: 156
- Sugar: 7.4 g
- Sodium: 354.1 mg
- Fat: 10.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5.4 g
- Protein: 2.4 g
- Cholesterol: 7.6 mg
