Simple Pumpkin Pasta Sauce // 7 Days of Pumpkin

7 Days of Pumpkin Day 3 is here! I hope you enjoyed yesterday’s yummy breakfast recipe. Today I’m sharing a recipe for a pumpkin dinner I made recently. Yes, dinner! 

This blog post was totally unplanned! I was really just having fun in the kitchen one evening and decided to quickly take some photos as I cooked. I had some leftover pumpkin after making these muffins, and I decided to use it in that night’s dinner. I was experimenting and using whatever I had on hand, so using the exact measurements listed below isn’t completely necessary. 🙂 This pasta sauce is delicious and healthy. I tossed it with my favorite vegetable pasta, and it made the perfect autumn meal.

 

Ingredients

• 3-4 cloves of garlic, minced
• 1 onion, chopped
• 2 1/2 cups grape tomatoes, halved
• olive oil
• salt
• pepper
• oregano
• fresh basil, chopped
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 1/2 cup freshly grated parmesan plus extra for topping
• 1/2 – 1 cup low sodium chicken broth
• pasta of choice

Instructions

1. Drizzle some olive oil into a pan, and add garlic, onion, and tomatoes. Sprinkle with salt, pepper, and oregano to taste.
2. Cook tomatoes on medium heat for 20 minutes, stirring occasionally until a sauce is formed and tomatoes are cooked down. In the meantime, cook the pasta.
3. Add pumpkin and parmesan cheese, and stir until cheese is melted. Slowly add chicken broth until sauce has reached desired consistency. (I prefer mine a bit thinner so it can evenly coat the pasta.)
4. Add basil and bring the sauce to a low boil to ensure it is heated thoroughly. Remove from heat.
5. Combine sauce with pasta and toss to coat. Top with freshly grated parmesan cheese.

I hope you enjoy this cozy meal! I know my family did. 🙂

xx, Madison