The Food Duo household is made up of 1.5 Italian persons. We’ve eaten so many kinds of pasta with so many different sauces and toppings, it’s crazy. While we often go for a traditional homemade tomato sauce, we have a thing for getting in as many veggies we can into a pasta dish. One of our favorites is squash, usually zucchini or yellow/pattypan squash. Since we’re on our month-long pumpkin kick, we wanted to try to make a pumpkin sauce. What a perfect time, since we bought 4 cans of pumpkin puree from Trader Joe’s last week.
For me, I would have preferred to try this out with fresh pumpkin cut into tomato sauce, but Mac wanted to go a different route. She wanted to make something like a thick alfredo with a sweet yet earthy kick. Pumpkin puree thinned out with veggie broth served as the base before stirring in soy milk for the “creamy” factor. The spice blend including sage and allspice really balanced out the pumpkin. The balsamic vinegar just brightened up the dish with a little sweetness. The nutritional yeast added a nutty flavor. I think it was pretty darn good for a whip-up tossed with some spaghetti.
Macaroon’s Pumpkin Crazy Pasta Sauce
Source: Mac with 4 Cans of Pumpkin Puree & A Dream
Makes enough for 1lb of cooked pasta
- 1 Tbsp olive oil
- 2-3 garlic cloves, chopped
- 1/2 medium onion, chopped
- 1 can of pumpkin puree
- 1-1/2 c. soy milk
- 1 Tbsp nutritional yeast
- 1 Tbsp balsamic vinegar
- 1/4 tsp. dried sage
- 1/4 tsp. dried basil
- 1/4 tsp. oregano
- 1/4 tsp. allspice
- Heat oil in medium saucepan. Saute garlic until lightly browned. Add onions sautee until the onions become translucent
- Add pumpkin to pan and stir to loosen the puree. Whisk in soy milk and nutritional yeast. Bring to a boil
- Lower to a simmer, stir in vinegar and spices. Cover with lid. Cook for 10-15 minutes. Stirring occassionally
- Serve over pasta and enjoy!