Pumpkin Pasta Sauce

Incredibly creamy Pumpkin Pasta Sauce is a savory, cozy, easy-to-make, vegan sauce that's ready in minutes! Made with canned pumpkin puree, sautéed onion, garlic and sage, and tossed with your favorite pasta or gnocchi, it's so good you'll be making it all season long.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 3 cups

Calories: 63 kcal per serving

Ingredients

1 tbsp - olive oil
½ - sweet onion
5 cloves - garlic
½ tsp - dried sage
15 ounces - pumpkin puree
1 ¼ cups - almond milk, unflavored
salt and pepper

Instructions

Heat the oil in a medium skillet over medium heat. Once hot, add in the onion, garlic, and sage and sauté for 5 minutes.
Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper. Blend until creamy and smooth.
Add the sauce in the skillet used to sauté the veggies and heat until warmed through.
Serve with your favorite pasta, over gnocchi, or however else you desire!
Storing leftovers: Transfer the sauce to an airtight container and store in the refrigerator for up to 4-5 days.
To freeze: You can freeze the sauce in an airtight container for up to 2-3 months. Thaw in the fridge and warm in a saucepan on the stove or in the microwave. You may need to add some almond milk, broth or water to thin the sauce.

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