Pumpkin Marinara Sauce

I have made some version of this sauce every year for a very long time. I love the idea of using pumpkin in healthy dishes to balance out the many baked goods and sweet treats that steal the show for this ingredient.

The sauce can be used as a pasta sauce or as a topping for a quinoa bowl with protein and veggies. Or over ground beef and polenta. Or in lasagna. Or as a soup. Maybe. But it’s so good you will want to find creative ways to use it.

Equipment:
Medium Pot

Spatula

Immersion Blender

Measuring spoons

Ingredients:
1 tablespoon extra-virgin olive oil

1 yellow onion, chopped

2 garlic cloves, minced

3 tablespoons fresh sage, minced

1 (14.5 oz.) can tomato sauce

1.5 cups pumpkin puree (1 can)

1 tablespoon maple syrup

3/4 teaspoon salt

Black pepper to taste

½ cup coconut creamer (or coconut milk or cream of choice) 

Optional: Parmesan and chopped parsley for topping

Servings: ?

Time: 25 minutes

Steps:

Add the olive oil to a medium pot over medium-high heat. Cook the onion until translucent, about 5 minutes

Add in the garlic and sage and cook for 2 more minutes

Add the tomatoes, pumpkin, maple syrup, 1 teaspoon of salt, a 1/4 teaspoon black pepper, and simmer for 15 minutes

Optional to blend until very smooth with an immersion (if you have picky kids to please, for instance)

Add in the creamer or your cream of choice

Serve over pasta, chicken, veggies or whatever you’d like to nourish you. Top with parmesan and parsley.

Serving Suggestion:

For a video of this recipe click Here