Step 1

Heat the oil in a large skillet over medium heat. Add the onions and sauté about 10 minutes or until tender and golden brown. Stir in minced garlic and sauté until fragrant or about 1 minute.

Step 2

Add in the beets, carrots, Italian seasoning, oregano, and salt and stir together. Add 1 cup vegetable broth. Cover and cook over medium heat until carrots and beets are fork-tender or about 20 to 30 minutes (the broth will almost be gone). Once cooked, transfer the ingredients in the pot to a blender. (See photos in blog post.)

Step 3

To the blender, pour remaining 1/2 cup broth and pumpkin puree. Blend until smooth. Alternatively, add remaining 1/2 cup broth and pumpkin puree to the pot and use a stick blender to blend into a puree. (For thinner pasta sauce, increase amount of broth to reach desired consistency.)

Step 4

Add the fresh parsley, lemon juice and/or balsamic vinegar, and optional add-ins, to the blender and blend again until smooth.

Step 5

Pour the sauce back into the pot (when using the blender) and simmer over medium heat for 10 minutes.

Step 6

Store in a sealed container in the fridge for up to a week or freeze for up to 1 month.