Flawless Fall: Harvest Pumpkin Pasta Sauce

Good morning! I am very excited for this post because I have a special recipe to share. I have been making this pumpkin pasta sauce since last year, but for some reason, I have kept it secret. It was this Teens Eat post that got me to type it out and share it! I have used it on whole wheat pasta, spaghetti squash noodles, quinoa, cheese ravioli, chicken, and to be perfectly honest, I have eaten it straight up as as soup. I just thinned it out a bit with some milk.

Pumpkin pasta sauce on spaghetti squash and quinoa

This recipe is perfect for fall and winter and is always successful with dinner guests! One thing that you may be tempted to do while preparing it is to add garlic, but I recommend not doing so. At least make it as follows once first, and then if you realllyyy want to add garlic, go for it. I warn you simply because it will change the flavor completely.

Flawless Fall Pumpkin Pasta Sauce

Recipe: Makes 2 servings

~10 pecans, chopped

1/3 cup chopped sweet onion

1/2 tbsp real butter

3/4 cup pumpkin

pinch pumpkin pie spice

pinch chili pepper

1/4 cup half and half

1/4 cup milk

1/4 to 1/2 tsp salt (I like 1/2 tsp, but I love salt)

The steps –

1. Chop the pecans and separate it into two piles. Crush one pile so that they are tiny pieces.

2. Put a pan on medium heat and melt the butter.  Saute the chopped onions and pecans until the onions are deliciously caramelized.

3. If there is no butter left, add a little more. Add in the spices and pumpkin and stir. Cook the pumpkin for a couple minutes until it is more thick and fragrant.

4. Reduce the heat to low. Add in the half and half and milk and stir. Add in 1/4 tsp salt, stir, taste, and then another 1/4 tsp if you wish.

5. Once it has heated through and is nice and thick, it’s done! Rejoice!

The end product, crappy photo..

Ps – I hope I win Katie’s Artisana or Kelsey’s Vega giveaway!

Benefits:

Pumpkin * An prime source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber and low in saturated fat.

Pecans * contains vitamin E, calcium, magnesium, potassium, zinc, protein and fiber! The fat in pecans is 90% monounsaturated and 70% monounsaturated (the good kind). Vitamin E is a potent antioxidant. Studies have shown that pecans can lower cholesterol and thus are heart healthy! They also have been linked to reduced risk of breast cancer and weight loss.

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16 thoughts on “Flawless Fall: Harvest Pumpkin Pasta Sauce

  1. Yum! That sounds so good. I love butternut squash ravioli, and I bet this has a similar flavor. I just need to convince my boyfriend that he’d like this, or I suppose we can have two sauce options. Thanks for this.

  2. I would eat it and not even pass it up as soup. “Are you eating pasta sauce straight? You’re gross!” Yes. Yes I am.

    (I actually like eating marinara sauce straight, too.)

  3. Oh my goodness this looks good. 😛 Whit and I, believe it or not have never even tried spaggeti squash! We just bought one the other day at the grocery store and have been on the hunt for a good recipe to put it to use. And guess what we have every ingredient… so I am thinking this is just might be the next Fall dinner we make!

    -Court

  4. This sounds heavenly! I’m bookmarking this page so I can make a bowl of pumpkin pasta tomorrow night. Thank you for sharing…I’m glad that I found your blog! And thank you for your kind words on my blog…they mean a lot to me during this trying time.

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