Description
This Creamy Pumpkin Marinara recipe offers a unique twist on classic marinara sauce by incorporating pumpkin purée for a smooth and velvety texture. Enhanced with aromatic spices and balanced by the richness of butter and balsamic vinegar, this sauce is perfect for tossing with pasta or using as a flavorful base in various dishes.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- ½ teaspoon salt, divided
- 2 cloves garlic, pressed or minced
- ½ teaspoon dried oregano
- ¼ teaspoon dried tarragon
- ¼ teaspoon ground cinnamon
- 1 can (15 ounces) diced or crushed tomatoes
- 1 can (15 ounces) pumpkin purée
- 1 to 2 tablespoons butter
- 1 to 2 teaspoons balsamic vinegar
- Freshly ground black pepper, to taste
Garnish
- Finely grated Parmesan cheese (optional)
- Chopped fresh parsley (optional)
Instructions
- Warm the Vegetables: Warm the olive oil in a large skillet over medium heat until shimmering. Add the chopped onion, red bell pepper, and ¼ teaspoon salt. Cook, stirring often, for 6 to 8 minutes until the vegetables are very tender.
- Add Aromatics and Tomatoes: Stir in the pressed garlic, dried oregano, dried tarragon, and ground cinnamon. Cook while stirring until fragrant, about 1 minute. Then add the diced or crushed tomatoes and cook for an additional minute, stirring frequently.
- Simmer with Pumpkin: Add the pumpkin purée to the skillet and stir well to combine. Let the sauce simmer gently for 5 minutes to allow the flavors to meld, then remove from heat.
- Blend for Creaminess: Transfer the sauce carefully into a blender. Add 1 tablespoon of butter and 1 teaspoon of balsamic vinegar. Blend until the sauce is very smooth and creamy.
- Adjust Seasoning: Season the blended sauce with freshly ground black pepper and an additional ¼ teaspoon salt or to taste. For a richer texture, add another tablespoon of butter; for more tang, add another teaspoon of balsamic vinegar. Blend again to fully incorporate these additions.
- Serve: Toss the creamy pumpkin marinara with warm cooked pasta. Optionally, garnish with freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately for best flavor.
Notes
- For a vegan option, substitute butter with a plant-based margarine or olive oil, and omit Parmesan cheese.
- Adjust the amount of cinnamon to your preference for a subtle warm spice note.
- The sauce can be stored covered in the refrigerator for up to 3 days.
- If the sauce is too thick after blending, thin with a little pasta water or broth to reach desired consistency.
- Use fresh pumpkin purée or canned pumpkin purée for convenience; avoid pumpkin pie filling as it contains added sugars and spices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-inspired
