Our gallery
Grid Gallery Slide
Pumpkin Pasta Sauce
- 1 Tablespoon olive oil
- 4 cloves garlic grated or finely minced (or more to taste!)
- 15 oz can pumpkin puree about 1.5-2 cups
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- optional: ½ teaspoon ground turmeric
- optional: dash of red pepper flakes for spice
- 1 cup whole milk or dairy free milk
- garnish: fresh herbs and parmesan cheese
Instructions
- Mince, grate, or crush garlic.
- Warm oil in a large pan and sauté garlic over low heat for about 30-60 seconds, until fragrant, but not brown.
- Add vinegar, pumpkin puree and herbs and seasonings (salt, pepper, oregano,
basil, and optional turmeric and optional red pepper flakes). Stir to combine. - Stir in the milk, then cook over low heat for about 5 minutes. Taste to adjust seasoning as desired.
- To serve with pasta, just add cooked pasta to sauce and stir well. Top with fresh herbs (parsley!) and Parmesan cheese and serve. Or – use this
delicious sauce for pizza or lasagna!
