October 17, 2011
Last week I made pumpkin spice lattes, and with a lot of pumpkin puree left over in my fridge, I had to use it for something. Enter: DIY pumpkin pasta sauce. I experimented with the flavors as I went – it started as a sweeter sauce, but I quickly realized adding herbs and black pepper would make it perfect. So, this sauce is thick and savory, with just a hint of sweetness in the nutmeg – perfect on top of plain pasta or ravioli. It’s also very easy to make, and it’s vegetarian – I’ve included substitutes for vegans as well!
- 1/4 cup butter (vegan substitute: 1/4 cup vegan “buttery” spread OR 3 tablespoons canola oil)
- 1 shallot
- 2 – 4 garlic cloves (depending on your taste)
- 1 – 15 ounce can of pumpkin puree (or follow Bonnie’s instructions for pumpkin puree in this – recipe)
- 1/2 cup vegetable stock
- 3/4 cup milk (vegan substitute: 3/4 cup soymilk, rice milk, etc.)
- 1 tsp salt
- 4 teaspoons fresh, minced sage leaves OR 2 teaspoons dry ground sage
- 2 teaspoons fresh, minced thyme leaves OR 1 teaspoon dry ground thyme
- 1/2 tsp fresh ground black pepper
- pinch of nutmeg
- 1/4 cup chopped walnuts
- parmesan cheese
After shallot and garlic are minced, sauté in skillet of melted butter (or vegan substitute) on medium for about 5 minutes.
Reduce heat to low, and stir in pumpkin puree. Continue to stir for 3 minutes, and slowly add stock, milk, salt, pepper, sage, and thyme. Allow sauce to simmer, covered, until ready to serve. Top with walnuts and parmesan cheese, if desired.