I made the fall zucchette pasta from Trader Joe’s last night, which not only is made with butternut squash, but is also pumpkin shaped! So to make an even more pumpkin-y meal, I made a quick pumpkin pasta sauce! This is a very light and fresh-tasting sauce and is vegan, but if you want it to be creamier you could add some cream or yogurt.
(makes about 15 oz)
¼ cup pumpkin puree
About 10 baby tomatoes - I used both red and orange
¼ cup carrots
1-2 tbsp chopped onion
1 tbsp olive oil
Dash each of: salt, curry powder, turmeric, garlic, and ginger
Microwave or roast the carrots so they are slightly soft.
Add everything to a blender or food processor, and blend. I only blended until all ingredients were evenly mixed, but still somewhat chunky, so that the sauce would have a more varied flavor profile rather than being homogenous. If you like a smoother sauce, feel free to blend as much as you like!