Recipes
Pumpkin Marinara
Nov
This pumpkin marinara is just the perfect sauce with pasta. I haven’t had pasta in more than a year so when I recently got my hands on some corn pasta Icouldn’t wait to try this out! The bright colours of the veggies seem to make it taste even more delicious and brighten any day. It’s also surprisingly easy to make which makes it perfect for a week’s meal prep if you make a large batch. I’d love to know if you try it out! xx
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Ingredients
2 tablespoons coconut or extra-virgin olive oil
1 onion, chopped
1 red bell pepper, chopped
400g diced or crushed tomatoes
400g pumpkin purée
½ tsp salt
2 cloves garlic, pressed or minced
½ tsp dried oregano
¼ tsp dried basil
¼ tsp ground cinnamon
2 tsp balsamic vinegar
Ground black pepper to taste
Corn pasta (available at Healthy U)
Directions
- Bring a pot of salted water to boil and cook the pasta al dente. Drain pasta and set aside.
- Heat the coconut oil in a pan over medium heat. Once hot, add the onion, bell pepper and salt. Cook, stirring often, until the onions and pepper are very tender, 6 to 8 minutes.
- Add the garlic, oregano, basil, and cinnamon. While stirring, cook until fragrant, about 1 minute. Add the tomatoes and cook for 1 minute, while stirring. Add the pumpkin purée and stir to combine.
- Continue simmering for 5 minutes, then remove it from the heat.
Carefully transfer the mixture to your blender. - Add 1 tablespoon butter and 1 teaspoon vinegar. Blend until very smooth and creamy.
- Season with ground black pepper and additional salt.
- Blend to combine.
- Stir into warm pasta.
- Enjoy!