Pasta Sauce with Pumpkin (No Tomatoes)

Pasta sauce with tomatoes is traditional. Pumpkin is not what you would find on a usual weekly menu, but makes for a delicious, creamy sauce that’s HEALTHY. Find out why below with a simple recipe…

Tomatoes are acidic and for that reason, sometimes hard to swallow with the gut effects it leaves.

So, pumpkin is a great tasty option. 🎃

And well… sometimes we want something different. We know how tomato season is bonkers. Gardens can yield abundant vines of tomatoes toward end of summer and early fall in the Northern Hemisphere.

And we don’t have to eat pumpkin only in autumn fall cooler months. We have so many varieties these days.

A plant based 🌱 healthy alternative like pumpkin is anti-inflammatory loaded with antioxidants.

In case, you wonder what anti-inflammatory means…. first, it’s SUPER healthy.

Anti-inflammatory also prevents chronic inflammation that has led to the common chronic diseases such as heart, Diabetes or insulin resistance, some cancers and cognitive decline on the rise.

So adding a food like pumpkin that most aren’t thinking about at the beginning of the year, is an anti-inflammatory win!

Judging by its bold orange color, you can tell it’s beta-carotene and Vitamin A strong.

Combined, they are polyphenol and vitamin antioxidants.

Pumpkin also has Vitamin C and E, that are other antioxidants.

And with this easy to put together pasta sauce with a can of pumpkin (puree), you can make an amazing pasta dinner. Maybe the next easy Sunday dinner meal? 🍝

And if you’re not wow’ed yet, also the creamy sauce doesn’t dry out like tomato sauce that turns dark and drab color.

So that’s a good add to the pumpkin that is a happy, warm color. 🧡

And you can add a warm spice and umami taste without mushrooms if you don’t have any on hand… simply add white pepper (or a little soy sauce).

A cozy idea is to add some sage and chopped walnuts for a fall vibe 🍁, or you can make a macaroni and cheese with this pumpkin sauce that complements any cheese you add.