Description
A silky, savory pumpkin pasta sauce infused with caramelized onions, thyme, and garlic. This quick, vegan-friendly recipe transforms pumpkin into a rich, creamy pasta coating without dairy, making it perfect for cozy fall dinners or make-ahead meal prep.
Ingredients
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15 ml (1 tbsp) extra virgin olive oil
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150 g (1 medium) yellow or sweet onion, diced
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240 g (1 cup) pumpkin puree
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1 g (1 tsp) dried thyme
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15 g (1 tbsp) minced garlic
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180 ml (¾ cup) unsalted or low-sodium vegetable broth
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Salt and black pepper, to taste
Instructions
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Caramelize Onions – Heat olive oil in a medium skillet over medium heat. Add onion and cook 9–10 minutes, stirring occasionally, until golden and sweet.
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Add Flavor Base – Stir in garlic and thyme; sauté 1–2 minutes, avoiding burning the garlic.
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Blend Sauce – Transfer onions, garlic, pumpkin puree, and broth to a blender. Blend on low, then high, for 30–60 seconds until smooth.
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Season – Taste and adjust seasoning with salt and pepper.
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Serve – Toss with 16 oz cooked pasta or veggie noodles.
Notes
Use fresh thyme for a brighter herbal note.
Add red pepper flakes for gentle heat.
Swap olive oil for vegan butter for richer flavor.
Loosen thick sauce with a splash of pasta water.
Stir in spinach or kale for extra nutrients.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sauce, Main Dish
- Method: Sautéing, Blending
- Cuisine: American