All Things Pumpkin… Even Pasta Sauce!

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pumpkin-sauce-ravioliAfter a long, and probably too-long, hiatus of writing, I am finally back at it. With Halloween now over, it is too late for me to do a post on spooky food, but we still have a few more weeks of fall and pumpkin to be celebrated.

A few weeks back, my Bible study had a pumpkin night. Everything that was brought had to be pumpkin-themed.

One of my favorite dishes that night was the pumpkin ravioli from Trader Joe’s. Being seasonal, they usually run out quickly at the store. I went last week to try and pick some up to have for dinner, but alas there were none. I was a little sad, especially because I was looking forward to taking it to our meal. I decided to do the only thing that made the most sense, make my own!

Being a busy week, I altered my plan from homemade pumpkin ravioli to regular ravioli and homemade pumpkin sauce. I also bought some asparagus, sundried tomatoes, and chicken sausage to add to the pasta.

Below is the recipe for the amazing and fun autumn-themed sauce.

Tuscan Pumpkin Sauce:

2 cloves garlic, finely minced
1.5 cans pumpkin puree
1 can tomato sauce
1 cup water
½ cup coconut milk
¼ tsp. cinnamon
2 tablespoons chopped rosemary
1 tablespoon fresh sage
salt and pepper to taste

Directions:

1). Heat 1-2 tablespoons olive oil in a large pan on medium heat. Add the garlic and sauté for about 1-2 minutes.

2). Add the pumpkin puree, tomato sauce, water, salt and pepper and stir to combine. Stir on medium heat until the sauce begins to bubble. Once it begins to bubble, turn the heat to low and simmer for about 10 minutes, stirring occasionally.

3). Add the coconut milk, cinnamon, rosemary and sage. Stir to combine.

Toss the sauce with the cheese ravioli, asparagus, sausage and sun dried tomatoes. Garnish with some Parmesan cheese and enjoy.

This recipe made a lot of sauce! I ended up freezing my leftover sauce and will use in a few weeks.

Looking forward to getting back in the groove of sharing recipes with you all. The weather is starting to cool off here so you can bet I will be busting out the crock-pot soon!

Stay tuned for more recipes and some exciting news in the weeks to come! Keep on cooking.