Pumpkin Pasta Sauce
This sweet and savory vegan pumpkin sauce is perfect for an easy dinner and great for a delicious meal prep recipe.
Servings: 4
Calories: 104kcal
Equipment
- Immersion blender or high speed blender
Ingredients
- 1 Can Pumpkin Puree 15 oz
- 1 Cup Vegetable Broth
- ½ Cup Water
- 1 Yellow Onion Diced
- 3 Cloves Garlic Minced
- 2 tablespoon Nutritional Yeast
- 1 tablespoon Cornstarch
- 1 tablespoon Rosemary Fresh, finely chopped
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Sage
Instructions
- Combine the olive oil, onion, and garlic in a large pan over medium heat. Cook for several minutes until fragrant, stirring frequently.
- Begin to cook your pasta following package instructions.
- Add your remaining ingredients (except the pasta) and mix together. Continue to cook over medium heat for about 15 minutes.
- Blend with an immersion blender or let cool slightly and and use a blender. If you use a classic blender, be sure to slightly vent the top!
- Pour a good amount of sauce over your cooked pasta and serve right away.
Notes
I highly recommend using an immersion blender when making this recipe. If you do not have an immersion blender, you can use a classic blender. If using a classic blender, let the ingredients cool significantly and slightly vent the top of the blender.
Nutrition
Calories: 104kcal