pumpkin marinara sauce

This pumpkin marinara recipe tastes like fall. It's comforting like mac and cheese, but lighter and full of vegetables! Just add pasta. Recipe yields about 4 cups sauce (enough to generously coat 12 ounces/4 modest servings of pasta).

Creamy Pumpkin Marinara

olive oil

yellow onion, chopped

red bell pepper, chopped

salt, divided

garlic, pressed

oregano

tarragon

cinnamon

(15 ounces) diced or crushed tomatoes

(15 ounces) pumpkin purée

butter

balsamic vinegar

black pepper

Parmesan and chopped fresh parsley, for garnish (both optional)

Warm the olive oil in a large skillet over medium heat. Once it’s shimmering, add the onion, bell pepper and 1/4 teaspoon of the salt. Cook, stirring often, until the onions and pepper are very tender, 6 to 8 minutes.

Add the garlic, oregano, tarragon, and cinnamon. While stirring, cook until fragrant, about 1 minute. Add the tomatoes and cook for 1 minute, while stirring. Add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat.

Carefully transfer the mixture to your blender. Add 1 tablespoon butter and 1 teaspoon vinegar. Blend until very smooth and creamy.

Season generously with freshly ground black pepper and additional salt (I usually add another 1/4 teaspoon salt). For a more luxurious sauce, add another tablespoon of butter, or for more tangy complexity, add another teaspoon of vinegar. Blend to combine.

Stir into warm pasta. Serve with freshly grated Parmesan and chopped parsley on top.

This was great!!! The only difference I made was to add cream instead of balsamic vinegar and leave out the capsicum (because I didn't have either!) Absolutely delicious! Am going to make it again for sure!

I used kabocha squash purée that I prepared. Doubled the recipe and made two lasagnas. Yummy!

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Creamy Pumpkin Marinara

The most viewed pumpkin marinara sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine